For all Semiahmoo Resort restaurant and lounge entities (Packers Oyster Bar, the Great Blue Heron Grill and The Blue Heron Cove at Semiahmoo Golf & Country Club, Loomis Bar & Grille at Loomis Trail Golf Club, room service), seeking out and incorporating the highest quality and freshest local and regional products available is the responsibility of Culinary Director, Eric Truglas.
So, too, is presenting them in inspiring and compelling ways. Eric and his food and beverage team are serious about the overall Semiahmoo culinary operation including menu design and implementation, quality product procurement and diner satisfaction. The challenge is to keep what’s culinarily new top-of-mind and what’s on Semiahmoo diner’s plates among the best Northern Washington state offers.
Eric Truglas, Culinary Director
Eric Truglas is a native of Paris and a graduate of the Culinary State School and Hotel and Restaurant Management University in Paris and Versailles, France.
To stay true to his roots, Eric travels back to his home country (France) every year to meet with peers and colleagues, in search of new trends, cutting edge ideas and continue his culinary education. Eric also meets regularly with wine makers, farmers and growers from the Pacific Northwest.
Stimulation of the senses, creative innovation, ritual of the table and the alliance between the Chefs and the Farmers…this is his journey.
An Epicurean World Master Chef, Eric is a seasoned professional with over 25 years of progressive management experience within the Food, Beverage and Hospitality industry. Eric has served as an Executive Chef and Food & Beverage director for Hotels & Resorts and private clubs in California, Boston, the Virgin Islands, England and Florida, working for Le Meridien, Sonesta Hotels & Resorts, Starwood Hotels & Resorts and the Sofitel/Accor Group.
Prior to joining the Semiahmoo team, Eric created, developed and sold restaurants, bakeries and cafes concepts for profit. He also was responsible for multiple food and beverage operations in Southwest Florida at the corporate level for Vision Golf management. Eric is a member of various professional associations including Chaîne des Rôtisseurs as a Conseiller Culinaire, an international food and wine society that unites professional and amateur gastronomes in promoting the culinary arts, wine and hospitality through example, education and camaraderie.
Eric has authored and published two cookbooks Cuisine du Soleil, Floridian Cooking with a French Flair and also co-wrote 20/20 Vision Cuisine in collaboration with an eye surgeon.
Under Eric’s leadership every Semiahmoo menu – from the Great Blue Heron, Pier side Kitchen, Packers Oyster, Loomis and Banquets and Catering reflects each season’s finest and freshest products and represents the very best that the Pacific Northwest season has to offer.
Exemplifying the farm-to-table philosophy, his culinary team continues to evolve its natural gourmet cuisine concept of regionally-inspired dishes that are healthy, creative, and flavorful, utilizing Washington State’s unique and bountiful Coast and “Terroir”.
With his culinary background and extensive wine knowledge, Eric is a very passionate and interesting Individual. He believes in having a positive impact on others in the acts of giving back, sharing and sustainability. He is both a U.S. and French citizen and is fluent in English, French and Spanish. Eric has two children and enjoys outdoor sport and activities including, golf, tennis and hiking.