2006 Annual Signature Fundraising Event
A Taste of Napa
E. T. Kitchen
Eric Torralba brings more than 20 years of culinary experience to the Napa Valley. The French-born chef's passion was influenced at a young age in the open-air market places of Cannes and Sardegna, Italy. He further honed his culinary skills at the academy l'Ecole D'Hotellerie in Nice. Torralba could not resist opening his own bistro, and after four successful years he continued his culinary journey to Sweden where he received his two Michelin stars within two years.
In 1987, Torralba proceeded to Beverly Hills, introducing his culinary wisdom to the restaurant of the Four Seasons Hotel. He then went on to work with Jean-Louis Palladin in Washington, D.C. before returning to France, spending two years in the kitchen of Paul Bocuse. His next seven years were spent as Executive Chef aboard the world's largest privately owned yacht, the Savarona, based in Monaco. Back on land, Torralba moved to the Provence area and opened Le Beauvallon, a new luxury hotel in St. Tropez.
Before opening Antidote in Sausalito, Torralba spent two years as Executive Chef at Domaine Chandon, next to his friend and neighbor Thomas Keller in Yountville. He then moved on to Tra Vigne in St. Helena where he drew his influence from a trio of revolutionary and visionary chefs: Pierre Gagnaire, Michel Bras and Ferran Adria.
Today, Eric Torralba owns and manages an upscale catering company, E.T. Kitchen.