Though born and raised in the Bay Area, Chef Eric Pascual spent a good amount of his childhood in Hawaii. His passion for cooking started at a young age when he was introduced to cooking by his grandparents and parents.
Chef Eric’s family told him that he share his grandfather’s passion for cooking, who would prepare meals for large groups of people using ingredients sourced from his backyard. To this day, he can still see his lolo’s passion for cooking and food through the bountiful 50-foot mango tree that he planted in his aunt’s backyard in Hawaii nearly 40 years ago.
Growing up in a household with two working parents, he had to learn independence at a young age and it began with cooking. When his mom wasn’t working she was showing Chef Eric around the kitchen. Something that began as a responsibility soon turned into a curiosity, slowly turned into a hobby, and is now one of his passions.
Through the meals he has hosted, he has been able to portray my style of cooking, which is a blend of his travels, upbringing, experiences, and Filipino culture. Follow him at http://eatsbye.com and Instagram/Twitter @eats_by_e
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Recipes:
Cassava Cake by Chef Eric Pascual
Ginataang na Alimasag at Hipon by Chef Eric Pascual
