We would like to introduce to you, Eric Beaulieu, our new property Executive Sous Chef. Beaulieu joins the team after spending six years at Seminole Casino Coconut Creek where he worked at dining venues such as 1st Street Deli, NYY Steak and Sorrisi.
A graduate of the Academy of Culinary Arts, Beaulieu began his career at the Pier House Resort in Key West and became the sous chef for the four-diamond restaurant, One Duval. He would go on to join Hyatt Pier 66 in Fort Lauderdale, where he oversaw high-end banquets, large corporate events and restaurant development.
Following his Hyatt Pier 66 stint, the New England native moved to a Hyatt sister property in Fort Lauderdale – the Bahia Mar Beach Resort – where he was sous chef and later executive chef.
Growing up in a house where the kitchen was the center of family gatherings, Beaulieu remembers cooking with his mother and grandmothers, all excellent cooks, from early on. Most enjoying the freedom of expression and creativity that cooking brings, he has worked his way to managing our culinary team at Seminole Hard Rock Tampa.
“I consider myself to be a hands on chef. I love to teach cooks new methods. In return, I also learn things from them. I look at myself as a coach of a sports team – showing, observing and shaping the team members for future growth in the company,” says Beaulieu.
A seasoned chef with a wide array of techniques under his belt, Beaulieu is familiar with cooking styles from Caribbean fusion to classical French to molecular gastronomy. His expertise has earned him the great opportunity to personally cook for former President Jimmy Carter, George Bush Sr. and George Bush Jr. We are truly elated to have him on board.