About the Chef
Chef Eric Meas
Cambodian born Eric Meas is destined to become a star in the culinary arena of Asian Fusion cuisine. The flavors of his native cuisine are met with the French, Japanese and other techniques learned from top chefs in the US, incuding Daniel Boulud. Light, beautifully presented ,with a cacophony of layered flavors, the eye and the palate are tantalized yet never overwhelmed. So often the a bold combination of flavors results in confusion, but with Meas, the individual flavors of each dish maintains its own voice, the end result like a masterful yet simple to the listener, Bach fugue.
Eric Lan Meas, executive chef of Cheng’s Dynasty Events and Bites and Pieces Catering is a Cambodian-American professional chef. He was born and raised in Southeast Asia till the age of seven, when the country underwent a drastic modern revolution. When the Khmer Rouge took over Cambodia, Eric Meas and his mother Maryan Nop conclusively escaped as refugees into America in 1981.
While still living in Cambodia, at just four years of age, Eric Meas became interested in cooking at his mother’s side. Eric’s mother was a food hawker and prepared signature dishes on the streets as a living. Her passion and love for cooking inspired Chef Meas in developing his passion in cooking and creating his own tasteful recipes.
As a young teen, Eric began his formal training as a cook and was hired as a line chef at a restaurant in his neighborhood, Queens. By the age of sixteen, he became the sous chef of a trendy Manhattan restaurant; Hotel Royalton Palace & Restaurant 44. In 1993, Chef Eric then worked as a saucier at Restaurant Daniel Boulud. Two years later, Eric Meas was hired as a sous chef at Hotel Plaza Athenee & Le Regence. In April of 1998, Meas earned his first executive job in the grand-opening of Palmetta Plantation House in Manhattan. After working at several well known NYC restaurants for over ten years, Meas moved to California where he became the grand-opening chef of Venture Frogs Restaurant in San Francisco.
In 2001, Chef Eric Meas’ childhood dream to become an executive chef at a hotel came true when he was hired at Dot Restaurant & Radisson Miyako Hotel. Three years later, Meas took a journey to Singapore to educate himself in Asian cuisine. After living in Singapore for just two months, Chef Meas promptly became the executive chef of a well-known restaurant; Velvet Room and Lounge. He worked there for over six years, till he moved back to the New York area recently.
Meas brings his natural talent and years of experience in almost every genre of cuisine to create spectacular food for any event with finesse to dazzle every sense from sight to touch.