Garde Manger Chef, Seminole Casino Coconut Creek
Eric Beaulieu is the Garde Manger Chef at Seminole Casino Coconut Creek. ‘Garde Manger’ is French for ‘keeper of the food,’ a fitting title for this self-proclaimed ‘lover of food.’
Growing up in southern Maine, Beaulieu and his family would spend summers fishing for brook trout. As the weather cooled, they would pick apples at the local orchard and create a variety of delicious pastries. He learned how to cook from his mother and grandmothers, and the kitchen was the center of his home. His family’s motto was always, ‘Food is love.’
A graduate of the Academy of Culinary Arts, Beaulieu began his career at the Pier House Resort in Key West and eventually became the sous chef for the four-diamond restaurant, One Duval. Living in the Keys allowed him to fine tune his craft and experiment with exotic ingredients and high quality products.
Beaulieu then joined Luxury Resorts and became banquet chef for Hyatt Pier 66 in Fort Lauderdale, where he oversaw high-end banquets, large corporate events and restaurant development. Moving to one of the Hyatt’s sister properties, Bahia Mar Beach Resort, he became sous chef and then executive chef for the famed resort.
In 2012, Beaulieu came to Seminole Casino Coconut Creek’s 1st Street Deli and quickly was named chef. He is excited about his move to Fresh Harvest, and hopes the restaurant’s guests see the love he and his staff put into the food at Fresh Harvest every day.