Eric Eisenberg received a Bachelor of Fine Arts from New England College in 1985 and a Grande Diplome from Le Cordon Bleu in Paris in 1989. He has worked as an executive chef at Relais, where he helped develop concepts and plan events, and has experience in project management and team building.

1. ERIC EISENBERG, CEC
EXECUTIVE CHEF

2. EDUCATION
1989 Le Cordon Bleu Ecole de Cuisine et Pâtisserie Paris, France
Le Grande Diplome
1985 New England College Henniker New Hampshire
Bachelor of Fine Arts Arundel, West Sussex England

3. The Early Years

4. Relais

5. Relais –John Hinterberger’s Final Top 10
List
1. Café Campagne
2. Canlis
3. Café Lago
4.Relais Bistro
5. Café Juanita

6. Relais

7. Swedish

8. Swedish

9. Swedish

10. Project Management

11. Project Management @ Swedish
Issaquah

12. Concept Development

13. Concept Development

14. Concept Development

15. My Food

16. Simple & Robust

17. Conceptual

18. Creative & Elegant

19. Event Planning

20. Event Planning

21. Event Execution

22. Events

23. Team Building