Eric Mullan Email & Phone Number

Spent the majority of the past 20 years working in all positions of many types of restaurants. From quick service to fine dinning. Starting in the front of the house as a busser and experiencing all dinning room and bar positions. Then transferred my attention to the back of house operations beginning at prep cook 1. During which I discover an ongoing passion for cooking. Rapidly advancing my career to Sous Chef with in 2 years. After nearly 3 years as Sous Chef at the Imperial Hotel in Amador City, California. I was sponsored by Parway / Tryson The makers of Vegalene to attend at The Art Institute of California-San Diego. Majoring in Culinary Management. Eager to get back in the kitchen I took multiple line cook positions and eventually when an opening presented itself I returned to the Imperial Hotel in Amador City, California as Executive Chef. After experiencing nearly every position a restaurant can offer. I was in need of more, something holistic. I called it "getting closer to the food". This brought me out of the kitchen and into the the farm and garden, where I discovered another passion. Growing and raising the food I love to cook . I also took some time to take some workshop classes at the Rudolf Steiner College. Focused on Biodynamics and Biodynamic bee keeping. Now I'm back to "playing"(working) in the kitchen. Traveling as a seasonal Chef and learning at every opportunity. Now that I have made it to north lake Tahoe I want to stay in the area.

Listed skills include Menu Development, Culinary Skills, Restaurant Management, Cooking, and 7 others.

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  The Art Institute Of California-San Diego

  Culinary Management