TULUM FOOD, SPIRITS & WINE FESTIVAL

Eric Dreyer is one of Dallas’ most liked and talked about chefs. Awarded for his innovation, energy and creativity, he has been named a Best Rising Star Chef by CultureMap Dallas and applauded by The New York Times for his collaboration with Dean Fearing on The Texas Food Bible, which “hits it out of the park.” Eric’s live appearances on Fox TV and his contributions to The Dallas Morning News, D Magazine, and Eater.com as Dallas’ Hottest Chef have continued to gain praise.

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Chef Dreyer was born in Houston and raised in Dallas, but the pursuit of a culinary career led him to California at the age of 20. His experiences on the West Coast brought him to the California School of Culinary Art in Pasadena and his start with The Ritz-Carlton Hotel Company. He began his career working with several high profile catering firms and restaurants throughout California before landing at The Ritz-Carlton, Marina del Rey in 1999 — where he rotated through a variety of culinary departments to master his craft. In 2001, a five-million-dollar renovation and new concept were brought to Jer-Ne Restaurant at The Ritz Carlton, Marina del Rey, and Eric Dreyer was named sous chef for the famed establishment. Jer-ne was quickly named the best fusion restaurant in Los Angeles in 2003. The next year, he was given the opportunity to re-launch another AAA Four Diamond restaurant at The Ritz-Carlton, Dearborn. With the opportunity to return to his Texas roots in 2005, Eric became chef de cuisine for the Grand Hyatt DFW, where he was awarded the “Grand Hyatt Rising Star Award”.

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In 2007, Eric was recruited to join the pre-opening team of Dean Fearing’s namesake restaurant, Fearing’s at The Ritz-Carlton, Dallas, where he now serves as Chef de Cuisine. Outside of the kitchen, Eric lends support to the Young Texans Against Cancer organization in numerous ways, participates in local and national charity events, and has raised awareness by showing appreciation for the area’s farmers and artisans.