Chef Eric Leterc

A native of Annecy, France, Eric Leterc began his career as a Chef in 1978. At the age of 16, he entered into an apprenticeship in Culinary Arts and Classical Cooking at the Hotel du Commerce in Thones, France. Chef Leterc trained in many different aspects of the culinary arts, such as Chef Saucier at the luxurious Hotel Royal in Evian, and also at Hotel du Cap-Eden-Roc, located along the French Riviera and famous for its celebrity and Presidential dignitary clientele. In 1990, Chef Leterc moved to the island of Oahu in Hawaii to accept a position as an Executive Chef at Ko’Olina Resort’s Niblick Restaurant. His career eventually took him to the island of Lanai, where he worked as an Executive Sous Chef at Manele Bay Hotel. A highlight of his time at Manele Bay was preparing for Bill and Melinda Gates’ wedding reception.

Chef Leterc relocated back to Oahu where he became the Chef de Cuisine at Alan Wong’s Market Place Restaurant. Chef Leterc’s extensive culinary resume also includes work at the Mauna Lani Bay Hotel and the Maui Prince Hotel. Today, Chef Leterc is the Executive Chef at The Pacific Club in Honolulu. The Pacific Club is the oldest private club west of the Mississippi with more than 162 years of service to its members.

Chef Leterc has cooked and prepared special meals for notable figures such as the French president, François Mitterand as well as working with First Lady Michelle Obama on “Project Service Nation” at Hickam Air Force Base. Chef Leterc has been a recent contributor to The Hawaii Farmers Market Cookbook: The Chef’s Guide to Fresh Island Foods – 2nd Edition. He volunteers for numerous dining events and fundraisers in Hawaii, and is also a member of Chaine de Rotisseurs, Escoffier and the Navy League. Chef Leterc is an advocate of the Dr. John Demartini Method on Human Behavior. He has been featured in HILuxury Magazine and Good Morning Hawai’i.

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