Eric De Maeyer- Executive Chef
was first introduced to the amusing world of the "kitchen behind a great restaurant" when he
was 14 years old, back in the Mediterranean coast of France.
Eric, an aspiring comic artist who was currently studying arts in Belgium, agreed to work on a locally-renowned restaurant owned by family friends.
initial steps as a steward were far away from gourmet, washing tableware and kitchen utensils.
Following the unfortunate event of a sick cook (Eric claims he
had nothing to do with it), he
was asked to step away from dirty dishes and quickly discovered the art of cooking.
supportive parents encouraged him to study the culinary arts.
Somewhat reluctant, he
comic sketch book, left Mickey Mouse behind and grabbed the pan by the handle.
studied three years in the Hospitality School of Belgium
but returned every summer to the French coast, where he
Later he decided to stay in France, where he joined the Hospitality School of Nice and earned his culinary degree.
As a result, Erick's cooking is highly influenced by the flavors of the Mediterranean cuisine.
traveled overseas and fell in love with the colors of Mexico.
He has worked as an Executive Chef for several renowned hotels in Mexico City, Acapulco and Cancun.
He joined the Hilton Cancun in the summer of 2008, bringing along his tireless passion, sense of humor and superb creativity.
Chef Eric recognizes now that the idea of making a life in the kitchen never crossed his mind, but today he describes his culinary delights as "spontaneous, sincere, flavorful and entertaining".