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. 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. While flourishing in a city so rich in food culture, Erick was soon promoted to sous chef.
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. For five seasons Erick worked for John Besh’s friend and mentor at Relais et Châteaux in the Château de Montcaud in Bagnols-sur-ceze, France, where he forged a refined understanding of French farm to table repertoire. Erick translated this experience into his work on the La Provence farm, leading the resurgence of sustainable farming. For years Erick has also been at the helm of BRG catering projects where he has orchestrated meals for heads of state, lunches with first ladies, weddings and other functions both large and small with professionalism and poise. La Provence has been named New Orleans Menu magazine’s ‘Restaurant of the Year’, 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.