In a Q&A series, we dive into the culinary journey, the inspiration, and the values that fuel our chef’s creativity in the kitchen.
For Chef Eric Meyer, sharing food with each other is everything - it’s how we connect. His goal is to provide an experience that leaves people with a sense of happiness, satisfaction, and hopefully a ‘wow’. From Chef Eric’s food influences, to pantry must-have, and local restaurant favourites, head to the blog to read the full Q&A.
Alissa: What was your first official chef or kitchen job?
Eric: My first full-time kitchen job was for a company doing corporate catering in Burnaby. It was an 'everything' position, where I made sushi, baked in the morning, and worked as a sauté and grill cook in the afternoon.
Alissa: What is your approach to food?
Eric: When creating food, I always think about who I intend to serve, whether it's family, customers, or myself. My goal is to provide an experience that leaves people with a sense of happiness, satisfaction, and hopefully a 'wow, I didn’t realize this could taste so good' moment. Sharing food with each other is everything—it’s how we connect. I always want to make sure I’m offering something to people that I would be happy to be served myself.
Alissa: Who or what has influenced your food?
Eric: My influences stem from the diversity of cultures I grew up around. I spent the majority of my youth in Surrey, surrounded by friendships with people from many different backgrounds, which allowed me to experience food from various cultures. I’ve learned that food doesn’t need to be fancy to be good; it just has to be made with good ingredients and care.
Alissa: What's one condiment or ingredient that is always in your pantry?
Eric: We love a good hot sauce in my household, and we have many options depending on what the meal is that night. This is something we even pack when we go camping.
Alissa: What's your favorite meal to enjoy with friends and family?
Eric: Nothing beats a good BBQ, so anything we can grill—steaks, chicken, seafood—served with a nice salad and plenty of grilled vegetables is always a good time and a group favorite. The smell of the char on the grill makes everyone’s mouth water, and I always say you eat with your eyes and nose before you do with your mouth.
Alissa: What is your favorite spot to enjoy a meal on campus at UBC?
Eric: I’m a big fan of what they’re doing at the three residence dining spaces. The value and variety are incomparable, and the chefs put a lot of thought into how to feed so many different guests with various preferences, dietary restrictions, and allergies without losing quality while keeping it fresh and exciting.
Alissa: What are your top 3 restaurants in Vancouver?
Eric: My top three would be Osteria Savio Volpe, Lunch Lady, and The Mackenzie Room.
Alissa: If there was one person you could make a meal for in the world, who would you most like to cook for?
Eric: My father. He passed away when I had only finished my first couple of years of culinary school, so I was very young and never had the chance to show him what I’ve learned over the years. I would probably make him a meal he enjoyed a lot, which was simple but reminded him of his youth—a beef dip. However, I’d upgrade it a little: I would use hand-carved, slow-roasted chuck roast and serve it on a crisp-baked ciabatta bun with Dijon and horseradish aioli, caramelized onions, and a peppercorn au jus, accompanied by a side of fresh-cut brined French fries.
Alissa: What's an underrated cooking tip you can share?
Eric: Brine your meats! If you brine your turkey, wings, or chicken breasts, you will have the juiciest, most flavorful food you didn’t realize could be that good.
Alissa: What UBC Food Services value resonates with you the most—and why?
Eric: The importance of local and sustainable food. Using fresh food is always best, and if it travels less distance, it will be fresher. However, an even bigger factor I've learned to appreciate is how important it is to support local, smaller companies. These are the backbone of our communities, and they truly care about the food they work so hard to provide us.
Read more Q&As with the UBC Food Services culinary team, shaping our dining hall, retail, and catering menus! Stay up-to-date with the team on Instagram @ubcfoodie