About
Chef Eric Bost has worked his way through some of the world’s best restaurants, including Alain Ducasse au Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon in Paris. After serving as Executive Chef at two Michelin-starred Restaurant Guy Savoy in Las Vegas, he opened Restaurant Guy Savoy in Singapore. The CIA graduate headed back to Los Angeles in 2016 as Executive Chef of République, followed by Auburn as its Chef/Owner, one of GQ magazine’s Best New Restaurants and a James Beard Award winner for Outstanding Restaurant Design. In 2020, Carlsbad on the California coast beckoned, and Eric now oversees the one Michelin-starred Jeune et Jolie and sister restaurant Campfire. At Campfire, Eric and the team draw inspiration from the vibrant and eclectic landscape of California and focus on vegetable and seafood forward, vibrant, lively and unique flavors, all of which are best captured by getting outside and setting up camp.
