EXECUTIVE CHEF ERIC COUSIN
Executive Chef Eric Cousin was born into the restaurant life. As a boy in France he worked in his family restaurant, learning the joys and challenges of successful cuisine. His Great Grandmother was a Flemish Chef from Belgium who established Les Buffet de la Gare, an upscale brasserie in a train station in the north of France. Today, Cousin’s family operates five train station brasseries from Lille to Montpellier.
Chef Cousin has prepared meals for some of the most famous people and places in the world. His extensive resume includes Executive Chef stints at The Plaza Hotel, Disneyland Paris, The Essex House/St. Regis Club Hotel in New York, The Beau Rivage Casino & Resort in Mississippi and The Sheraton National in Arlington, Virginia, Beaux Rivage Casino , Beaches Resort in Turks & Caicos Island, Qatar Foundation in Doha(Qatar).
While working in his family’s restaurants, Cousin studied at the Ecole Hoteliere de Montpellier in France. Cousin also holds a U.S. degree in Hotel and Restaurant Management. With 35 years of restaurant and hospitality experience, Eric Cousin is known for his professionalism, innovation, and determination to succeed.