Eric Aldis, Mark’s American Cuisine
Chef Eric Aldis began his career at the Four Seasons Hotel in Houston, Texas, working with Executive Chef Tim Keating. Chef Aldis quickly climbed the ranks at the Four Seasons before moving on to work for the Ritz-Carlton New Orleans in Louisiana. At the Ritz-Carlton he worked as a sous chef in the hotel's signature restaurant, Victor's, under the guidance of Chef Matt Murphy.
From the Ritz-Carlton, Chef Aldis was recruited by the world-famous Bellagio Resort and Hotel in Las Vegas, Nevada where he oversaw culinary operations in several of the hotel's outlets. As part of a task force sent by the Bellagio, Chef Aldis was also part of the reopening team for the Beau Rivage Resort in Biloxi, Mississippi after the hotel had recovered from damages sustained in Hurricane Katrina.
Chef Aldis then returned to the Ritz-Carlton New Orleans, recruited back for their own reopening, as the youngest Chef de Cuisine in the company for the hotel's new signature restaurant, Mélange. After a successful reopening, the restaurant won many awards and received several accolades from international industry publications under Chef Aldis' direction (City Magazine: Top 101 Restaurants in the U.S., Vogue Entertaining & Travel AU: 19 Cool Hotels in the World, Conde Nast Traveller UK: Hot List- 65 Best Hotels in the World).
With a desire to continue exploring his own culinary creativity, Chef Eric Aldis then left the Ritz-Carlton New Orleans for the unlikely destination of Brownwood, Texas to become Executive Chef of the Turtle Restaurant. With a strong focus on farm fresh products, most grown just moments from the restaurant itself, Chef Aldis worked closely with local farmers and ranchers to feature many Texas-grown products on his menus.
Recently returning to his hometown of Houston, Texas, Chef Aldis has joined the team at the well-known Mark's American Cuisine to continue pursuing his culinary ambitions as Executive Sous Chef for Mark Cox, the owner and Executive Chef of the popular Houston restaurant.
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