Eric D. Andreu is an accomplished Executive Chef with over 35 years of expertise in high-end hospitality operations, specializing in Japanese cuisine and sushi preparation. Known for his exceptional leadership, Eric has successfully pioneered innovative dining concepts and transformed culinary teams into high-performing, cohesive units that consistently deliver elevated food experiences. His expertise spans all aspects of kitchen management, including menu development, inventory control, cost management, and staff development, with a steadfast focus on empowering his teams to reach their highest potential.
Currently, Eric serves as the Executive Sushi Chef at the prestigious Ocean Reef Club in Key Largo, Florida, where he leads culinary operations across eight sushi outlets. His role involves ensuring top-tier food quality and operational efficiency, as well as designing and innovating new sushi and ceviche menus that delight the club’s elite clientele. Eric is deeply committed to maintaining high standards in food preparation, presentation, and customer service, while also optimizing profitability through strategic inventory management and cost control. In addition to overseeing daily operations, he mentors and trains a dynamic team of chefs, fostering a culture of growth and culinary excellence.
Eric’s career trajectory is a testament to his versatility and ability to build teams that thrive in fast-paced, high-pressure environments. At Ocean Reef Club, he developed seasonal menus, refined kitchen operations, and enhanced guest satisfaction by tailoring dining experiences to adhere to specific preferences of club members. His dedication to staff development is evident in his hands-on approach to training, conducting regular performance reviews, and fostering a culture of collaboration. By focusing on empowerment and leadership, Eric ensures his teams are equipped with the technical and interpersonal skills that build confidence.
Before joining Ocean Reef Club, Eric gained extensive experience in renowned culinary establishments worldwide. He founded La Luna, an acclaimed restaurant in Moscow, where he directed all culinary and operational aspects of the business. Under his leadership, La Luna became a culinary landmark, attracting a loyal customer base with its refined cuisine and exceptional service. His success at La Luna exemplifies his ability to lead teams across diverse cultural contexts while maintaining the highest culinary standards. Eric’s experience also spans top-tier Miami restaurants.
Eric holds an Associate of Science in Culinary Arts from the Art Institute of Fort Lauderdale and an Executive Education Certificate in Hospitality and Tourism Management from Florida Atlantic University.
Throughout his career, Eric has been deeply passionate about crafting unforgettable culinary experiences that leave a lasting, positive impression on guests while cultivating a strong sense of community and forging meaningful, lasting relationships with members. His leadership style is defined by genuine mentorship, focused training, and a commitment to team-building—qualities that have earned him the respect of his peers and the unwavering loyalty of his teams.