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Squamish, Canada

BIO

Eric Pateman is one of the world’s leading consultants and strategists on culinary tourism, and the only expert on the planet who unites a background as a chef with an MBA in Finance and international experience in over 100 countries.

Eric started cooking in restaurants at the age of 12, started his first entrepreneurial endeavour (a catering company) at age 17, and hasn’t stopped innovating since. With a long list of successful restaurants, retail shops, festivals, culinary travel programs and more to his name, Eric is a well-regarded figurehead in Canada and the rest of the world when it comes to culinary tourism.

The bulk of Eric’s time and energy is spent leading his roster of global experts and consultants under the ESP Culinary Consulting banner. As the leading culinary consultant and marketing and brand strategist, he shares his expertise with global brands and international organizations, with work that takes him from pole to pole (literally) and everywhere in between.

Eric’s award-winning enterprises include Edible Canada, which encompassed a bistro and retail shop as well as a culinary travel division that took guests across the Arctic on a private 737, and on a luxury coach through the American South on a legendary bourbon and blues tour. The artisanal Amola brand of sea salts under his Sea to Sky Seasonings company is found on shelves in Canada, the United States and New Zealand.

An acknowledged aficionado with his finger on the pulse of Canada’s restaurant scene, Eric serves as a judge annually for enRoute Canada’s best new restaurants, as well for the Canada’s 100 Best restaurant awards.

He is the nation’s leading ambassador for Canadian cuisine and an advocate for hundreds of small artisan food companies, farmers, fishers and foragers, bringing together chefs and influencers from all aspects of the culinary world. His busy consulting practice keeps him travelling around the world about 75% of the time, working for both public and private sector clients to define cuisines, build brands and shape the future of food.

He has co-authored or contributed to three books, was the recipient of the Mayor of Vancouver’s Art Award for Culinary Arts, was one of Business in Vancouver’s Top 40 Under 40 Business People and was named one of Western Living Magazine’s Top 40 Foodies Under 40.