Chef Eric Wilson has been cooking in the industry for over 20 years. He began extensive training in Europe, spending much time perfecting his techniques in France, Italy, and Scandinavia. He opened several cafes in Denmark and Sweden before returning to North America where he cooked in renowned restaurants in Whistler, British Columbia. His love of the mountains and rivers brought him to Jackson Hole 15 years ago where he was the sous chef and executive chef at several of the most esteemed restaurants in the valley. 8 years ago, he decided to make the move to the private sector in order to more fully interact with food, farmers, and clients. Since moving into the private realm Chef Eric has been thrilled to bring his energy, passion, exceptional skill, and attention to detail to discerning food lovers in Jackson Hole, and across the country. Chef Eric cooks for a variety of clientele for a variety of purposes and events, and has been lucky enough to bring his talents across the country from the Hamptons to Los Angeles and some of the best ski towns in between! Additionally, Chef Eric travels internationally to cook for clients who just can’t get enough!