Originally from Northern France, Brittany, Eric has spent the majority of his life travelling the globe. Eric's culinary career began early on, inspired by a childhood cruising around the French islands, fishing and foraging a variety of exquisite and delicious seafood, probably the best on the planet.

 

A native of Concarneau, France, Mélanson was a student of Physical Education and management, until he course-corrected into the professional kitchen, leaving university to manage a restaurant in Snowbasin resort during the 2002 winter Olympic games. He then spent the summer season working for Sun Valley resort (Idaho), running catered events.

 

Always looking for a new challenge, Mélanson immediately got his sights on the rarefied air of fine dining and was especially drawn to the exciting world of yachting. It all started in St Barths, and with that mission in mind Eric started to cook on various vessels, experiencing new cultures, cuisines, ingredients and extending his skills and repertoire.

 

In 2007, Mélanson took his self-styled education to the next level, cheffing on board M/Y Newvida, cooking for high profile clientele and delivering many successful charters. It was a galvanizing experience, igniting in Mélanson a sense of creative ambition and clarity that he followed to cook on M/Y Coco Loco and M/Y Fortunate Sun, He devoted most of his time to experiment with new techniques and focus on various diets.

 

In 2010 Mélanson Joined M/Y Le Grand Bleu, one of the largest superyachts in the world. With three chefs under his command, seasoned owners, and 50 crew to cater to, Mélanson took over his biggest challenge.

 

In 2011 Mélanson joined M/Y Meridian. Working on this particular vessel was a total shift as his itinerary was away from the beaten track. Delivering the ultimate experience in remote areas for high profile clientele require being extremely proactive and organized. Exumas Islands, Costa Rica, Alaska, were amazing experiences and gave Eric all the tools for his next adventure.

 

In 2012 Mélanson flew to Australia to meet M/Y Dragonfly, this started an eight-year journey, exploring the south Pacific and North Pacific Ocean: Tahiti, Fiji, Vanuatu, Salomon islands, Marshall Islands, Hawaii, Palau, Indonesia… Every destination was a chance to discover and learn new dishes, new recipes, with a focus on healthy, fresh, and authentic flavors.The Fly Fleet being a progressive program, Eric had the chance to pursue various trainings opportunities.

From learning more about Sushi and Japanese Cuisine with Chef Hiroko Shimbo in New-York, to discovering Balinese cuisine in Ubud, or mastering the art of Yakitori with Chef Jiro San at his restaurant Salt and Charcoal in Brooklyn, and finally working in Yotam Ottolenghi acclaimed restaurant in London, finding true inspiration in colorful middle-eastern beautiful dishes.