Four Seasons Hotel Silicon Valley at East Palo Alto
- 2050 University Avenue, East Palo Alto, California, 94303, U.S.A.
Executive Pastry Chef
Four Seasons Tenure
- Since 2011
- First Four Seasons Assignment: Pastry Chef, Four Seasons Hotel Silicon Valley
- Max’s Commissary South San Francisco; Four Seasons Hotel Silicon Valley; La Patisserie, Cupertino, California; Pastry Art Inc, Cumberland Rhode Island; Creative International Desserts, San Francisco; Blackhawk Grille, Danville, Pennsylvannia; Ridgewood Country Club, Waco, Texas; Ocean Edge Resort, Brewster, Massachusetts
- Danville, Pennsylvania, USA
- AAS Baking and Pastry Arts, Johnson & Wales University, Providence, Rhode Island
Eric Keppler’s journey to Silicon Valley started after graduating with a degree in Baking and Pastry Arts from Johnson and Wales University in Rhode Island. Having consulted with trusted friends and colleagues about pursuing a career in the Bay Area, he knew moving westward would be the best choice.
“All I ever heard about was how dynamic and innovative the food scene in the Bay Area was. I was inspired by culinary pioneers such as Alice Waters, who was working with her peers in establishing a defined California cuisine focusing on organic and locally-sourced ingredients.”
Eric landed his first job in San Francisco as a pastry cook working under the five-star Austrian Pastry Chef Gerhard Michler. The role provided Eric with valuable exposure to a large high-end commercial pastry operation, providing a solid foundation for his career where he mastered classical European pastry techniques. “Michler was a huge advocate for balancing creativity with practicality. He instilled principals of consistency that I still carry with me today.”
Fast forward a number of years, Eric lands an important position in Silicon Valley as Executive Pastry Chef at La Patisserie in Cupertino. The leadership role afforded him the opportunity to explore pastry from a retail perspective, creating the bakery’s first line of individual desserts that are still available to this day. Following his role at La Patisserie, Eric first joins Four Seasons Hotel Silicon Valley as Pastry Chef followed by a short role in research and development for a commercial bakery, broadening his skill set to include ingredient sourcing and large scale production. “The role involved a tremendous amount of creative problem solving. The client would request a product and propose a budget with specific dietary requirements and I would be responsible for executing within those restrictions. It was a challenging role that I will always value.” Well versed in his field, Eric returned to Four Seasons Hotel Silicon Valley assume the role of Executive Pastry Chef where he has been for since.
In his free time Eric personally enjoys spending quality time with his two miniature schnauzers Otto and Manfred, sampling hand-crafted cocktails, and checking out new and upcoming restaurants around the Bay Area. Working in Silicon Valley has also given him a personal interest in researching the latest and greatest developments in the tech world.