Boiler House Executive Chef Eric Pless
By Jim Bamboulis
November 16, 2010
Eric Pless' culinary career has spanned more than 10 years; it's taken him from Niagara-on-the-Lake to England and finally to Toronto. After working with the infamous molecular gastronomist Heston Blumenthal and his triple Michelin-starred restaurant, The Fat Duck, Eric returned and further honed his skills working as Executive Sous Chef at Yorkville's Sassafraz and Sous Chef at some of
the region's most renowned wineries, including Peller and Hillebrand Estates.
Studying and working hard has certainly paid off. Eric has landed in Toronto's Distillery District, now the Executive Chef of three restaurants including Pure Spirits, Archeo and The Boiler House. Busy? Yes. Passionate? You bet. Intense and committed to excellence with each dish prepared? Without a doubt!