Eric Aubriot
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Eric Aubriot is a chef currently from Chicago, Illinois, who has twice been nominated for the James Beard Rising Star award. Having opened three restaurants in Chicago's bustling north side - Aubriot and Tournesol, and, more recently, Fuse - Aubriot is the darling of some food critics of Chicago.
Eric began his career training under culinary icon Michel Guerard at the Michelin Three-Star Les Pres d'Eugenie in Eugenie Les Bains, France, where he learned come of the fine points of French cuisine. Next, Aubriot apprenticed under Chef Alain Ducasse at the George V hotel in Monaco, a Michelin Three-Star restaurant on the French Riviera.
After spending two years in France, Aubriot returned to the land of opportunity and settled in Chicago. He first worked as a pastry chef at Gypsy. Chef Aubriot then accepted a position as sous-chef and then chef de cuisine under Jacky Pluton at the Mobil Four-Star Carlos in Highland Park, Illinois.
Eric opened his first restaurant with his ex-wife, Stephanie, in May 1998, named after themselves, to commercial and critical acclaim. In 1998, he was also named one of six Hot Chicago Chefs by Chicago Social magazine and the eatery was one of Esquire magazine's Best New Restaurants in 1999 and again in 2001.
[edit] Reviews
"The only thing brighter than an Eric Aubriot dish is the young chef's future." - Chicago Magazine - March 1998.
"Aubriot's food looks and tastes brilliant." - Chicago Magazine - date unknown.
