About me

Eric was born in Roanne, France, and from the start, the tradition of Eric's homeland in unparalleled gastronomy has sharpened his natural born skill in the kitchen. His background boasts the rare accomplishment of having worked in not one but three restaurants each appointed with the coveted Michelin star In the case of Troisgros in Roanne, France, the restaurant earned three stars from Michelin, the highest ranking by the world's most recognized food guide.

Locally in Whistler, Eric's name is synonymous with outstanding culinary performance. It was Eric's leadership at the Bearfoot Bistro that first captured the interest of critics and foodies. As the Bearfoot's Executive Chef for the first five years, it was Eric's food that the press talked about. It was Eric's food that led Wine Spectator magazine to describe it as "One of the finest dining experiences in British Columbia." When a New York restaurateur dined at the Bearfoot, he was so impressed, he instantly set about luring Eric to his establishment, and so began the furthering of Eric's world-class mastery. In New York and then London England, Eric ran the kitchens of top-echelon restaurants. When an opportunity arose to operate his own restaurant in Whistler, Eric returned in 2002 with his wife Gillian and their three children. Eric's restaurant Jayde (named after his daughter), stirred a strong, core following with its reputation of serving superb quality food at remarkably reasonable prices, but sadly the restaurant closed, which then led to Eric taking the reigns of après kitchen.

Eric became owner of après, June 1st 2008, with lots of passion and dedication après will continue to rise above the norm in fine dining cuisine. Eric's innovations in the kitchen will continue to dazzle and warm the hearts of food and wine lovers. Eric is known for his personal style, of seeking harmony in the flavors of food, being creative yet respecting the roots of French cuisine. International travel and his French/Italian parents have influenced Eric's passion for food, he strives on the fact that using only the best ingredients either locally or from around the world is what make his cuisine one thing you will not want to miss whilst in Whistler. Come and be wowed at après like thousands have been, since Eric Vernice discovered a knife, saucepan and lots of ingredients twenty some odd years ago.

Additional Services

Whistler Cooking School
This is a truly unique opportunity to learn the "secrets" of the trade from award-winning master Chef Eric Vernice who has a Michelin background and has worked at some of the worlds best restaurants during his 25 years in the industry. Chef Vernice, who conducts all of the cooking classes, will share with you his knowledge, infectious enthusiasm, and passion for all things culinary.
For more information please go to: http://www.apresrestaurant.com/school.html