About LA'telier

Eric is an acclaimed Chef and a TV personality. 

He is the author of two cook books: "The Great Grilled Cheese Book" and "Cook Up for Comfort with Eric".

Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain. 

As executive chef at Los Angeles’ acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine’s “Eight Hot Chefs” in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide. In spring 2007, Eric opened The Foundry on Melrose to similarly rave reviews and resounding success. The Foundry was runner-up for Los Angeles Magazine’s “Best New Restaurant". Condé Nast Traveler named it Best New Restaurant, it made Los Angeles Magazine’s Top 75, and the “Essential 99” restaurants of the late LA Weekly Pulitzer-winning food critic Jonathan Gold. The Foundry was also a semi-finalist for The James Beard Foundation’s Best New Restaurant in America. 

In 2023, Eric expanded his focus into special events. Over the years he has produced multiple culinary festivals. He was the Culinary Director of “ChainFest”, a 3 day 10,000 person collaboration with multiple enterprise restaurant brands. Eric has hosted, judged, competed or appeared on countless TV shows, including on Food Network, A&E, National 

Geographic, NBC, Fox, Travel Channel, FYI, Tasted, Tastemade, Facebook Watch, and many others. He defeated Bobby Flay on “Iron Chef America,” is a regular judge on Food Network’s “Guy’s Grocery Games” and makes regular appearances on “Guy’s Ranch Kitchen.” 

He has operated multiple festival concessions brands at Coachella, Stagecoach,  BottleRock and Bourbon and Beyond.

Eric is also the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School 

  With a degree in theater from NYU, extensive performance and producing experience, and over 15 years in the luxury event industry, Bill brings a singular perspective, unrivaled expertise and an appetite for innovation to the table.  His “ground up” journey from service to production to sales to steering showcases a career dedicated to service excellence in 

bespoke experiences worldwide.

Bill began his career in NYC, rapidly advancing at Olivier Cheng Catering & Events; helping orchestrate events for luxury brands such as Chanel & Hermes at iconic venues like The Met Opera & MoMA and nonprofit galas and elite social gatherings in the Hamptons.  Bill then joined Cloud Catering & Events, where he played a pivotal role in transforming the boutique firm into a hospitality leader. Securing pivotal partnerships with illustrious venues like the Metropolitan Museum of Art & NYPL winning marquee events including the ABT Gala at Lincoln Center and the Mellon 50th Anniversary at the NYHS and regularly partnering with renowned tastemakers to service clients across the social, corporate, high-fashion and non-profit worlds.

During the pandemic, Bill relocated to LA to help spearhead the re-opening of Schaffer, introducing the brand to the luxury social market, collaborating with event planners and producing standout events like the CalArts Gala, FX's The Bear premiere and the Cadillac Celestiq launch. He then joined forces with Stephane at Très LA, where they co-led the re-imagining of the brand into an experiential hospitality firm, securing high-profile events for AirBnB, Gucci, Rolls Royce, TikTok and winning the prestigious Lamborghini Villa at Monterey Car Week, servicing thousands.

Bill’s extensive network and strategic vision make him a sought-after collaborator for event firms globally. He is regularly called upon by the Vogue celebrated planners fore for fêtes from Aspen to Anguilla and Tuscany to Saint Tropez. His passion for delivering elevated experiences is surpassed only by his curiosity and

 genuine love of people.

 He is thrilled to join Stephane and Eric in creating this brand and redefining what is possible within bespoke hospitality experience.

Stephane just celebrated 35 years in hospitality. Between 2010 and 2018 he opened twelve restaurants in Los Angeles, including Picca, Mochica, Paiche, Faith & Flower, Terrine, Hanjip, Viviane and Blue Tavern.

In 2010 he opened Picca, a modern Peruvian cantina with Chef Ricardo Zarate, which earned acclaim from the Los Angeles Times, the Wall Street Journal, Bon Appétit and GQ. Paiche followed in 2013 and Faith & Flower in 2014, and Esquire named both among the Best New Restaurants in America. He went on to create Terrine with Chef Kris Morningstar, Hanjip with Chef Chris Oh, The Ponte with Chef Scott Conant and Ms Chi with Chef Shirley Chung.

After many years running his own restaurants, Stephane focused on his hospitality consulting business, until it was time to launch his newest venture with Chef Eric Greenspan and Bill Coyne: LA'telier.