Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, May 9, 2001


Eric Leterc likes to experiment with ethnic ingredients, flavors.
Eric Leterc

Executive chef, Pacific Beach Hotel

Born: Annecy, France.

In Hawai'i: 11 years.

Background: Apprenticeship in France for two years, followed by stints at Hotel Du Cap and Hotel Negresco, France. Came to Hawai'i in 1990 and has been at various resorts and restaurants, including Alan Wong's HRC Marketplace at Liberty House. "I like to experiment with new combinations of ethnic ingredients and flavors: 'ahi carpaccio, poi risotto, sauteed moi, guava glazed baby back ribs, soy bean salad and taro vichyssoise."


Meal: Pasta with olive oil and Parmesan cheese.

When I'm really hungry I grab: Carrots, bananas and other fruits.

Comfort food: A good salad, cheese and bread.

Cookbook: "Cookbook" by Alexandre Dumas.

Cooking show: "Emeril Live."

Kitchen tool: My knives.

When I'm not cooking: "I like to paddle canoe, run, paint, watch a good movie and smoke a cigar with my friend."

If I could invite any three people to dinner, I would invite: "Michael Jackson, Bruddah Iz and Michael Jordan."

My dream job in the culinary world: "Is to be able to cook whatever I like to make my friends happy."