Eric Bost embarked on his culinary journey in some of the world’s most prestigious kitchens, including Alain Ducasse au Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon in Paris. His craft deepened during his tenure at Restaurant Guy Savoy in Las Vegas, where, as executive chef, he played a pivotal role in garnering its two Michelin stars. Eric further solidified his reputation at Guy Savoy Singapore, helping to establish it as one of the nation’s premier dining destinations.

In Los Angeles, Eric became executive chef at the acclaimed République, swiftly earning his place among the city’s culinary vanguard. In 2019, he opened Auburn, a restaurant that seamlessly blended the principles of his classical training with Los Angeles’ free-spirited character. Lauded by critics, Auburn was celebrated by the Los Angeles Times as one of the year’s most exciting openings, named to GQ’s Best New Restaurants in America, and honored with a James Beard Award for Outstanding Restaurant Design.

Now based in Carlsbad, California, Eric leads Michelin-starred Jeune et Jolie, also recognized as one of Esquire’s Best New Restaurants in America, along with its sister restaurant, Campfire, a recipient of the Michelin Bib Gourmand. At Jeune et Jolie, Eric reinterprets modern French cuisine through the prism of Southern California’s vibrant terroir, while at Campfire, he embraces the primal essence of wood-fired cooking to evoke a deeper connection between landscape and memory.

In the coming months, Eric will introduce two new ventures under one roof just steps from Jeune et Jolie: Wildland, an all-day restaurant, bar, and bakery, and Lilo, an intimate tasting menu experience served around a 22-seat chef’s counter. Both concepts embody Eric’s enduring philosophy—rooted in place, driven by seasonality, and designed to foster a profound relationship between food and the environment—adding a compelling new chapter to Southern California’s evolving culinary narrative.

PARTICIPATING EVENTS:

Sunday Grand Tasting at The Farmhouse