Eric Vasson is a graduate of the prestigious Art Institute of Philadelphia, Pennsylvania. His love for and pursuit of seasonal ingredients and an authentic taste of the Caribbean has made him the perfect fit as the Executive Chef at the Mount Nevis Hotel. Eric has honed his skills in some of the finest restaurants in New Jersey and Pennsylvania, including La Castange in Philadelphia, as well as the Beacon Hill Country Club in Summit, New Jersey. He has also had the privilege of working with Executive Chef and mentor, Jeff DeBarbieri (who was the first chef of the Mount Nevis Hotel and spent seven years there).
Over the past eight years, Eric has focused solely on working with private upscale establishments in order to provide ultra-exclusive culinary services. As a private chef, he has been able to offer services that are highly personalized, with culinary results that speak to his excellence. Eric’s menus are seasonally driven by the belief that the fruit and vegetables that herald from the islands are best inspired with spices and home grown ingredients.
Over the past eight years, Eric has focused solely on working with private upscale establishments in order to provide ultra-exclusive culinary services. As a private chef, he has been able to offer services that are highly personalized, with culinary results that speak to his excellence. Eric’s menus are seasonally driven by the belief that the fruit and vegetables that herald from the islands are best inspired with spices and home grown ingredients.