ERIC LECHASSEUR has been working as a professional chef since 1985. He holds a professional Cooking Diploma from Quebec, Canada, has completed several additional training programs in France and Japan, and holds a certificate of recognition from the Kushi Institute International, which he received personally from Michio Kushi. As a private chef he cooked for many celebrities including Madonna, Tobey Maguire, Sting, Leonardo DiCaprio, and Keenan Ivory Wayans. He also worked as the Executive Chef at Club Med Resorts all over the world, and as a chef at several popular Los Angeles restaurants.

Eric began his macrobiotic journey in 1993 to help combat his wife Sanae’s medical problems. From that point, his interest in macrobiotics grew, and Eric is now a sought-after chef specializing in macrobiotics and healthy, delicious and eye-catching cuisine. Eric has also succeeded in using his macrobiotic practices to cure his own crippling allergies.

He is the author of "love, eric," an internationally successful cookbook of gourmet vegan macrobiotic pastries. In collaboration with his wife Sanae Suzuki, he published his second cookbook, “love, eric & sanae,” featuring exquisite seasonal vegan macrobiotic cuisine. He has been featured in many prominent magazines such as Variety, Alternative Medicine, Venice, Los Angeles Times, as well as on radio and TV.

In Autumn 2008, Eric opened his long-awaited vegan organic macrobiotic cafe “seed” in Venice, California. Some of the creations for “seed” are the favorites of his celebrity clients.

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