ERIC LECHASSEUR has been working as a professional chef since 1985. He holds a professional Cooking Diploma from Quebec, Canada, has completed numerous 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 has held numerous positions in the Entertainment Industry, cooking for numerous celebrities including Madonna, Tobey Maguire, Sting, Leonardo DeCaprio, Keenan Ivory Wayans, and others. More publicly, he worked as a chef at several popular Los Angeles restaurants and gained international experience as the Executive Chef at Club Med Resorts all over the world.

  Eric began his macrobiotic journey in 1993 to help combat some of 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, yet delicious and eye-catching cuisines. Eric has also succeeded in using his macrobiotic practices to cure his own crippling allergies.

  He is also the author of "love, eric," an internationally successful book of gourmet vegan macrobiotic pastries. In collaboration with his wife Sanae Suzuki, his second cookbook. Love, Eric & Sanae features seasonal vegan macrobiotic cuisine and is due for release in March 2007. He has also been featured in many prominent magazines such as Variety, Alternative Medicine, Venice, Los Angeles Times, and on radio and TV.

  Eric and Sanae find time to cook together and teach others at their home in Santa Monica, CA. They also spend time in their mountain home in North Fork, CA (just outside of Yosemite National Park), where they will open a Macrobiotic Wellness Retreat Center. Their lives are shared with their four golden retrievers and two cats.

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