Galley and Beyond
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Chef Eric “Cookie” Fleury

ericEric “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.

 

Cookie’s Kitchen?

 

 

Caviar treats
tartiflettesq

Tartiflette recipe

sa

A different Challenge!

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Recent Posts

  • Screen Shot 2020-09-28 at 17.32.04Menemen and other Turkish breakfast delights
  • Screen Shot 2020-09-28 at 17.10.57Graphical modern bouquets with Nerine
  • Screen Shot 2020-05-06 at 11.19.26Artichoke à la Vinaigrette
  • Screen Shot 2020-05-06 at 11.26.50A mixed bouquet of flowers in a vase
  • Screen Shot 2020-04-15 at 12.13.34A perfect turndown gift
  • IMG_0517Kleftiko for Greek Easter
  • easternest1200A locked-down Easter picnic

Profiles

  • Chefs-Garden-sqThe Chef’s Garden & Culinary Vegetable Institute
  • saraparksSara Parks
    SParks Cuisine

  • At-Wheel--VHFsqFood Sail Love
  • How-ecostore-is-tackling-the-plastic-problem-CLC-2018-1sqLance Sheppard & Ecostore
  • Print
    Laura Santtini

  • 10355422_850233535031273_3546557665214216649_o
    Chef Spoons

  • oasis-services400
    Oasis Services

Disclaimer

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