Eric Leterc

Executive Chef, The Pacific Club - Honolulu, HI

A native of Annecy, France, Eric Leterc began his career as a Chef in 1978. At the age of 16, he entered into an apprenticeship in Culinary Arts and Classical Cooking at the Hotel du Commerce in Thones, France. Chef Leterc got his training in many different aspect of the culinary art like, Chef Saucier at the luxurious Hotel Royal in Evian, Hotel du Cap-Eden-Roc, located along the French Riviera and a hotel famous among celebrities and Presidential dignitaries.

In 1990, Chef Leterc moved to the island of Oahu in Hawaii to accept a position as an Executive Chef at Ko’Olina Resort’s – Niblick Restaurant. His career eventually took him to the Island of Lanai, where he worked as an Executive Sous Chef at Manele Bay Hotel. A highlight of his time at Manele Bay was part responsible to prepare for Bill and Melinda Gates’ wedding reception.

Chef Leterc relocated back to Oahu where he became the Chef de Cuisine at Alan Wong’s Market Place Restaurant. Chef Leterc’s extensive culinary resume also includes the Mauna Lani Bay Hotel, and the Maui Prince Hotel. Today Chef Leterc works as an Executive Chef at The Pacific Club in Hawaii. The Pacific Club is the oldest private club west of the Mississippi with 175 years of service to its members!

Chef Leterc has been a recent contributor to The Hawaii Farmers Market Cookbook: The Chef’s Guide to Fresh Island Foods – 2nd Edition. Chef Leterc volunteers for numerous dining events and fundraiser in Hawaii. He is also a member of Chaine de Rotisseurs, Escoffier and the Navy League. Chef Leterc is an advocate of Dr. John Demartini Method on human behavior.