A recent member of the Royal Catering team, Eric Heurtel's strong culinary background encompasses gastronomy in all its forms. A pioneer in the new epicurean wave, he succeeded in introducing molecular cuisine to Egypt, as well as creating a Michelin starred restaurant in his home country of France.

Eric Heurtel's practical education was imbued with stints at institutions such as Fauchon of Paris as well as various Michelin starred restaurants throughout the country. With a solid foundation in French cuisine, Chef Eric was chosen to be a part of President Francois Mitterand's private brigade at the Elysee palace. With trips to Russia, Africa and the U.S.A, the learning curve was steep and studded with having to produce a perfect product each and every time, within various unfamiliar locations.

Chef Eric furthered his career by being a finalist at various international and national competitions and a member and president of numerous culinary associations. He then moved on to create and run his own restaurant in the Harfleur region of France, which was awarded a Michelin star shortly after its conception. In addition to which, he worked with Alain Ducasse as a trainer at the Omnivore festival of the Havr and appeared on television with Joel Robuchon.

The past few years were spent as the Executive Chef and Sous Chef within 5 star hotels in Cairo, where he used liquid Nitrogen as a method of food preparation and presentation,

Chef Eric continues to bring his expertise to the region and is an asset to all operations Royal Catering takes on.