Erick Loos

At an early age, Erick Loos started cooking at home and worked in professional kitchens as his first job in Moreno Valley, CA. This was a long way from the family of restaurants owned by renowned Louisiana chef John Besh, where Erick has been training and working since culinary school. Upon completion of high school, he attended the California Culinary Academy in San Francisco. His externship program took him to New Orleans, where he began working at Restaurant August. He's worked selflessly in the rebuilding of the New Orleans restaurant community and while flourishing in a city so rich in food culture, it only took Erick a couple of years to be promoted to sous chef. Since then, Erick has spent every summer in Provence, cooking at the Château de Montcaud where he experiences the true essence of provençal cooking. Erick helped chef John Besh win the title of Iron Chef on Iron Chef America and Erick recently won the coveted crown in the national Cochon 555 competition against renowned James Beard award-winning chefs. In the beginning of 2009, Erick was named chef de cuisine of La Provence where he keeps the tradition of La Provence founder, Chris Kerageorgiou, at heart as he creates brilliant dishes using local ingredients, many of which are grown on La Provence’s own farm. Erick’s dedication to the La Provence farm has forged new paths, leading the resurgence of sustainable farming. La Provence has been named ‘Restaurant of the Year by New Orleans Menu magazine, one of the nation’s ‘Most Romantic Restaurants’ by Travel + Leisure, ‘Northshore’s Best French Restaurant’ by Sophisticated Woman and ‘Best Northshore Restaurant’ by Gambit Weekly.