Eric Wood
Front Line Hospitality Experience: 

From Disney Boardwalk Hotel to small luxury properties, high profile resorts, social enterprises and boutique luxury hotels, including appearing on Chopped Canada and winning multiple culinary awards

Focus on Long Term Relationships: 

Track record for building great concepts with phenomenal people across diverse environments; A natural networker in the culinary and Hospitality worlds

Understands & Fits Your Culture: 

Experience spanning five star Caribbean resorts, organic micro breweries, golf resorts, boutique hotels, and social enterprises, from launch to full success in single- and multi-unit environments

Proven Stability: 

History of deep involvement and leadership in the culinary world, with hands-on participation in industry organizations and launching multiple Hospitality-based social enterprises

Record of Success: 

Leadership positions on teams that consistently created best-in-class experiences, appearing on Chopped Canada and winning multiple culinary awards

Innovation, passion, and leadership are the cornerstones of Eric’s hospitality career. His experience spans five star Caribbean resorts, organic micro breweries, golf resorts, boutique hotels, and more. He has won awards for his culinary skills and business leadership, and appeared on The Food Network. Eric approaches every challenge with the same vigor and drive and has a track record for consistently creating best in class experiences.

Eric’s foundation in hospitality began with a high school job as a dishwasher at Earls Restaurants, followed by graduation from the Northern Alberta Institute of Technology Culinary Program. Selected into the Walt Disney World International culinary leadership program, he worked with some of the world’s most promising up and coming culinary talent, and honed a business focused approach to kitchens at the prestigious Disney Boardwalk Hotel.

Returning to Canada, Eric joined the Union Bank Inn as Sous Chef, developing his understanding of the small luxury market and the boutique experience. As part of the leadership team, he participated in major growth and expansion of the events and catering program. Eric then moved into the social enterprise world as Culinary Trainer with the Kids in the Hall Bistro, and was featured on The Food Network’s “Chef at Large” and “Chopped Canada”. Moving to the L’azia Restaurant Group as Chef de Cuisine, he was rapidly promoted to Executive Chef and assisted in growing the brand and group from a single storefront, to three locations and two unique concepts.

Eric then became a member of the opening team at the Eagle Ranch Golf Resort, and developed three unique food outlets on the property for fine dining, bistro, and quick service. Next, he moved on to develop and launched the casual upscale Yellowbelly Brewery in St. Johns, Nfld.

Moving to Toronto, Eric led the development and launch of three unique concepts in five years: FABARNAK, an award winning, locally focused catering and restaurant space, Hawthorne Food & Drink, a training focused social enterprise, and The Beverly, a trendy Queen West boutique hotel. In every environment, the focus was on building great concepts with phenomenal people.
Eric joined JRoss in 2016 and is based in our Toronto office.