We had the good fortune of connecting with Eric Fox and we’ve shared our conversation below.

Hi Eric, what was your thought process behind starting your own business?
I have been in this business for nearly 30+ years & seen many operations & thought how much I liked what they did or what I could do better if I managed or owned that business. As this concept was just brief early conversation the tipping point to really make this dream a reality was the inconsistency of a various operations food programs that I used to frequent knowing I could do better or more consistent. Something all valued guests deserved.

At that point I knew I wanted to open a place that really talked or brought out the passion in me. Good, clean, healthy food that would have a positive “lasting” impact with a new & fun atmosphere. I wanted to focus on quick service with a healthy approach that includes meal preps, supplements with a menu & presentations that would make you feel like your at a high-end casual dining establishment. A restaurant where everyone would want one in their home town. Pro-Fit-Kitchin

Let’s talk shop? Tell us more about your career, what can you share with our community?
I started at a young age. Washing dishes on graveyard in my freshman year of high school. Dropped out to help support my mom and never looked back. All my training has been on the job. I have held numerous chef positions including front of house. I worked my way up to a Sous Chef and Room Chef that managed all outlets from fast casual, to Cafe, Buffet, Garde Manger , Steakhouses & Specialty concepts. Published Ice Carver. I oversaw the opening of El Burro Borracho for Guy Fieri & Hells Kitchen for Gordon Ramsay. I was Exec Chef for Harrah’s Casino in Laughlin Nv for several years. Was promoted to Assistant F&B Director and shortly afterwards promoted to Director of F&B for the Rio All-Suites Hotel and Casino in Las Vegas for 5 years. Again, I have the privilege to learn from, work side by side some very talented people in this business that has helped shaped & develop me to where I am today. And still learning . Had a lot of challenges growing up in this business , the biggest challenge was working with so many different points of view besides your own. But looking back & how I view it now is being submerged in that type of amazing diversity made me a stronger Chef & leader. If I can give any guidance or words of wisdom…listen and take it all in. You will become a better person for doing so.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Well, I know many places & Vegas would usually be top of mind but I would have to say Seattle. The melting pot of cuisines. We would meet at Pike Place and check out the fish market. Walk around doing tastings of all the weekend food vendor warriors from all over. Once that is done try a few local brewery`s for some creative concoctions. Check out some very edgy hotels with skyline bars and wineries to wind down the evenings. Start the day with some Starbucks from the first Starbucks Roastery . Then breakfast from some amazing local operators or from Chefs that brought their local cuisine here to America like fried squid or Kefthedes at Lolas. Or cheat day at Biscuit Bitch. Check out the space needle with a local slice of pizza & take the tram to China town to try some Crispy Prawns with honey walnut or salt and pepper Sole. And finish up at Bathtub Gin & Co for a few prohibition -era cocktails. The following day hang out at the pier and check out the swap meets and eat fresh oysters for lunch by the pier. Finish of the day with either dinner and a show at the Pink Door or a little fusion cuisine at Japonessa Sushi Cocina. So many great options..so little time.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
There are many people I would like to thank for making this dream come true. It would have to start with all the mentors I have worked with over the last 30+ years. The people who loved and supported me during this demanding career. Including my current team. Without them I couldn’t have made this happen, Tania Fager my manager for keeping me focused when my passion gets the best of me & my son Michael. He pushed me & supported the decision & stands by me daily to make this a true success! Thank you to all of you!

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