Based in Carlsbad, California, Chef Eric Bost and his restaurateur partner John Resnick have built a beloved and award-winning culinary empire in this San Diego County beach town. At the Michelin-starred Jeune et Jolie, also recognized as one of Esquire’s “Best New Restaurants in America,” Eric reinterprets modern French cuisine through the prism of Southern California’s vibrant terroir. On the next block is Campfire, a recipient of the Michelin Bib Gourmand, where he embraces the primal essence of wood-fired cooking to evoke a deeper connection between landscape and memory.

In December 2024, Eric opened Wildland, his first collaborative concept with John since joining the restaurant group in 2020. A stone’s throw from Jeune et Jolie and Campfire, the 8,000 square-foot, all-day restaurant, bar and bakery combines Southern California’s bold rusticity with the coastal culinary traditions of Italy, France and the broader Mediterranean. Housed in the same building, but in an intimate space of its own, Eric and John opened Lilo in April 2025 which shortly after garnered its first Michelin star and was named to the New York Times's 2025 list of America's 50 Best Restaurants. Harnessing the untamed spirit of the California coast and the world's shorelines through a celebratory tasting menu and immersive experience rooted in a thoughtful connection to nature, this 24-seat fine dining restaurant exudes warmth, energy and joyful imagination, inviting guests to celebrate life’s special moments.

Eric began his culinary journey in some of the world’s most prestigious kitchens, including Alain Ducasse au Plaza Athénée and Les Ambassadeurs at the Hôtel de Crillon in Paris. His craft deepened during his tenure at Restaurant Guy Savoy in Las Vegas, where, as Executive Chef, he played a pivotal role in garnering its two Michelin stars. Eric further solidified his reputation at Guy Savoy Singapore, helping to establish it as one of the nation’s premier dining destinations.

In Los Angeles, Eric became Executive Chef at the acclaimed République, swiftly earning his place among the city’s culinary vanguard. In 2019, he opened auburn, a restaurant that seamlessly blended the principles of his classical training with Los Angeles’ free-spirited character. Lauded by critics, auburn was celebrated by the Los Angeles Times as one of the year’s most exciting openings, named to GQ’s “Best New Restaurants in America,” and honored with a James Beard Award for “Outstanding Restaurant Design.”