Born and raised in Loomis, California, Eric grew up surrounded by the vibrant flavors of his parents’ abundant garden. Those early experiences sparked a lifelong appreciation for cooking with the freshest ingredients possible.
While in college, Eric balanced two passions—music and food. His love for music reached its peak when he joined the Sacramento Master Singers, while his growing interest in hospitality led him to work in the fast-paced environment of the Sacramento International Airport. He later spent five years at Esquire Grill, honing his skills as a team leader, server, and bartender.
Eric’s introduction to fine dining came at Mulvaney’s Building and Loan, where his enthusiasm for hyper-seasonal cuisine flourished. There, he discovered the magic of food and wine pairings, inspiring him to begin his studies with the Court of Master Sommeliers. Soon after, he took the helm of Mulvaney’s wine and beverage program, curating an eclectic list that celebrated California winemakers alongside distinctive bottles from around the world. He also showcased his creativity behind the bar, crafting seasonal cocktails with California-made spirits to complement the restaurant’s farm-to-fork menu.
Today, Eric is a Certified Sommelier with the Court of Master Sommeliers and is currently pursuing his Advanced Sommelier certification, a testament to his dedication and expertise. Deeply immersed in Sacramento’s vibrant food and wine community, he continues to expand his knowledge and refine his craft.
When he’s not working or studying, Eric enjoys traveling and exploring wineries with his husband, Gus.