About Eric

Chef Eric Mickle brings more than 20 years of culinary experience. Employing his enthusiasm for market fresh and seasonal ingredients, sustainable meats and seafood, and techniques honed over an active career to produce variety of exciting recipes and menus rooted in the bounty of California.

Chef Mickle began his culinary career in the many kitchens of Four Season Resort Aviara in his home town of San Diego. While there he also attended the Art Institute of California - San Diego graduating in 2005. Upon graduating Eric joined the team of the property’s signature Italian restaurant Vivace. Where he began a love of Italian cuisine and handmade pasta and charcuterie.

From there he was recruited by B&B Hospitality for the opening of 3 Las Vegas properties furthering his love of pasta and expanding on his knowledge of classic charcuterie. While in Las Vegas Eric also became an opening team member of the Michelin-starred DJT allowing him further his expertise in butchery, sauce, and meat preparations. After his time at DJT Chef Eric spent several years working for Michael Mina at several restaurants within the prestigious restaurant group from coast to coast.

Taking the knowledge that he had gained at these American institutions Eric joined Gordon Ramsay both here and abroad, first helping open Gordon Ramsay Steak and then as Executive Chef at Gordon Ramsay Burger with in Paris and Planet Hollywood Hotels respectfully. Chef Mickle also spent time on projects in both the UK and Asia with the world renowned Chef.

Coming back to the US Chef Mickle became the Regional Chef for Specialty Restaurant Corporation working on many facets of the award winning company’s culinary operations including the opening of 2 new restaurants, menu and recipe development for the company, cost control measures and implementation, training, technology based operating systems, and Covid-19 response plans for the group to ensure that all local and federal measures are not only met but exceeded.

During the Pandemic Eric, moved his attention from day to day operations to teaching the next wave of young cooks and chefs. Taking a full time teaching position at the Institute of Culinary Education. After a short time with the school, he was quickly promoted to Associate Dean of Students, helping maintain both the stringent Federal Standards for the school but also helping and maintain student relations as well.

Most recently Chef Mickle has been the opening Executive Chef of California English for Chef Richard Blais of Top Chef fame. Here Chef Mickle and Blais curate a menu full of British classics shown through the lens of California.