Eric Truglas is a native of Paris and a graduate of the Culinary State School and Hotel, Tourism and Restaurant Management University in Versailles, France. He honed his culinary skills working for Le Meridien Hotels, Sonesta Hotels & Resorts, Starwood Hotels & Resorts, Bonita Bay Club, Sofitel/Accor Group, as well as several Michelin Macaron Awarded Chefs, Gerard Vie, Jacque Maximin, Patrick Jeffroy, and Roger Verger. Currently, he is at the helm of the restaurant at the Captain Whidbey Inn.
Truglas previously led the Semiahmoo team that reopened and revived the hotel and restaurant. He was also the consulting chef at The Q Hotel Group and the chef/owner of EAT in Bellingham. Eric is a member of various professional associations including Chaîne des Rôtisseurs as a Conseiller Culinaire, American Culinary Federation (ACF), and Maitre Cuisinier de France, a society that unites professional and amateur gastronomes in promoting the culinary arts, wine and hospitality through example, education, and camaraderie.