A French Chef.
A Global Mission.

The Story

From a Small French City to the World

Chef Eric Arrouzé was ten years old when he decided to become a chef. At sixteen, he began his culinary apprenticeship in Pau, France — the start of a journey that would take him across Europe and eventually around the world.

His early career brought him through ski and seaside resorts along the French Riviera, the French Alps, Corsica, Geneva, and Luxembourg. He then entered the private service of a 5-Star General of the French Air Forces in Paris — cooking at the highest level of institutional hospitality.

At just 23, Chef Eric became Executive Chef at Le Cap Estel — a small exclusive luxury hotel on the French Riviera. Leading a team of 14, he cooked for some of the world's most distinguished guests, including members of the Princely Family of Monaco.

He arrived in Vancouver in 1996, joining Le Crocodile — then the finest French restaurant in the city. A year later he discovered his true calling at the Pacific Institute of Culinary Arts: teaching. For twelve years, he also taught the History, Culture and Tradition of French Regional Cuisine as a certificate program at the University of British Columbia (UBC) — one of Canada's leading research universities and one of the few institutions in North America to offer such a program.

In 2001, he launched 911ChefEric.com — one of the first dedicated online culinary schools in the world, featured in the New York Times in 2003. That platform grew into the Online Culinary School, a YouTube channel approaching 100,000 subscribers, and a published book.

Most recently, Chef Eric earned his Leadership Coaching Certificate — combining decades of culinary expertise with professional coaching to support students, professionals, and food entrepreneurs in reaching their goals.

"Never let someone else tell you that you cannot do something. Just do it and see where it takes you." — Chef Eric Arrouzé