Erick is currently the Executive Chef of John Besh's Luke Restaurant his homage to the grand old Franco-German brasseries that once reigned
in New Orleans. Since opening in 2007, Lüke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times Picayune, which
applauded Lüke for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appetite."

Erick has also been at the helm of BRG catering projects such as Pigeon & Prince, the Besh Restaurant Group's private events venue,
featuring a farm driven menu with dishes that highlight local, seasonal ingredients. The name is in honor of the space’s previous incarnations as a bedsit for visiting royals and a home for carrier
pigeons.  Erick has orchestrated meals for heads of state, lunches with first ladies, weddings and other functions both large and small with professionalism and poise.

 

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