My name is Eric Favier. I was born in France and came to the United States in 1983. I have been involved in the food industry my whole career, starting at the age of 15.

I love cooking, especially for people to enjoy. The flavor of the dish, the wine in the glass, the people and the atmosphere together create a wonderful, multi-sensory experience. This is what restaurants do on a daily basis.

But sometimes, those items do not work together as they should. There is a link missing, a system has failed, there is too much chaos and not enough efficiency and organization.

This is where I can help. I take small to medium restaurants who are struggling with certain areas, and together we find the tools and steps needed to make your restaurant run smoothly and create that wonderful experience for your customers.

Below are my credintials in case you need to be assured of my expertise.

French Pastry Chef Career Highlights: (21 years)

·       3 years apprentice in the South of France

·       3-4 yrs in various French pastry shops, expanding knowledge

·       2 yrs at Lenotre in Paris as a cake decorator

·       Designed & opened a Pastry Shop & Restaurant in Ocala, FL

·       Worked as Pastry Chef in the French Pavillon at EPCOT

·       7 yrs with Marriott Corp. as their Pastry Chef Trainer & then trained as a Sous Chef.

Restaurant Owner/Chef - Chez Pierre Restaurant (21 yrs) Tallahassee, Florida - 1991–2012

·       1991- Co-Owned & operated 120 seat French Bistro; started at $145K in gross annual sales serving only Lunch and 8 Dinners per month.

·       1996 – Moved to new, larger location and expanded to include lunch & dinner daily. 350 seats inside including a covered & temperature-controlled terrace along with 150+ outdoor seating.

·       2006-2012: solo owner managing the whole operation including both front and back of the house as well as two bars.

·       Gross Annual Sales of $2.5 million at the peak before the recession.

·       Hall of Fame restaurant by Florida Trend magazine (Top ten restaurant in FL for 10 yrs in a row to become Hall of Fame)

·       Heavily involved in community and philanthropic work.