Eric “Cookie” Fleury,? French by origin, is no stranger to anything within the hospitality industry.
He has had his own a restaurant, had a cattle farm, had a delicatessen, had a wholesale meat business, had a catering business aimed to private and corporate clients, including cooking for 1000?s a day on film set and still has a business in Australia.
More recently Eric has been combining working on yachts, villas and chalets creating culinary delights for an array of owners and guests.
To learn ore of what is happening with Eric and/or contact fins hi on his facebook page.