“The team at RDA Barossa was thrilled with the recent workshops and lectures conducted by Eric Pateman on creating great culinary experiences with a true Barossa flavour. Your observations were insightful, your challenges realistic and your recommendations extremely useful. It was motivating for our small businesses to hear about examples of innovative approaches around the globe and your perspectives on more compelling ways to tell our own stories around the region’s love affair with food! Our successful business owners loved sharing notes with you and bouncing ideas around. We hope you can visit again one day and continue the journey with us.”
“Eric brings a level of passion and professionalism to his work that inspires his staff, his colleagues and his partners. He is a visionary that can skillfully and nimbly turn an idea into a reality. Eric is a natural leader whose commitment to teamwork and community building is at the core of who he is and how he engages with the people with whom he works. Since becoming involved with the Yukon Culinary Festival in 2014, Eric continues to be an asset to the festival and valued partner of the Yukon's tourism industry.”
“Culinary exploration is one segment of the tourism industry that touches almost every visitor, in every region. Armed with this knowledge, Destination British Columbia engaged ESP Culinary Consulting to identify key culinary tourism marketing gaps in the province, and how they may be addressed through content development, distribution, and teamwork. The end result was a clear, well thought-out road map, identifying our strengths and positioning our weaknesses as an opportunity for growth and collaboration. The finished product provided Destination BC with a deep understanding of where we need to focus, and what we’ll need to ensure future successes. For that, we are grateful to Eric and his team.”
“I have had the pleasure of working with Eric on several projects and am always impressed with his professionalism and blown away with the extent of knowledge and relationships he has when it comes to Canadian (and global) cuisine. He is . . . full of ideas, solutions and [has] an amazing team (of Chefs and otherwise) to bring his vision to life. I always look forward to projects that allow us to work together — he is inspiring, and brings with him a fun and motivating energy.”
“I worked with Eric on the Canadian Culinary Tourism Strategy Framework for the Canadian Ministry of Tourism. I was impressed with his professionalism and the extent of knowledge and relationships he has when it comes to Canadian cuisine — everyone from farmers to chefs to industry associations. His role as the leader of culinary tourism in Canada (and globally), and well as an ambassador for the country promoting and highlighting our culinary offerings, is impressive. His contributions to the report allowed us to produce a clear, well thought-out strategy, identifying Canada’s significant opportunity (and challenges) in the global culinary tourism market. I look forward to working with Eric on more projects as he is inspiring, and brings knowledge, passion and energy.”
“Turtle Island spent last year working with renowned chef and hospitality consultant Eric Pateman. During his recent visits to the island, Chef Pateman was in the kitchen and bar with the food and beverage teams focusing on showcasing a taste of place by introducing new cooking techniques, including fire cooking and sous vide, to better showcase the incredible bounty of the sea and gardens. [. . .]
Chef Pateman was also keen to introduce and celebrate more Fijian flavours into the menu. People travel for a unique taste of place and the staff at Turtle Island are instrumental in sharing family traditions, recipes and flavours. . . With a focus on ingredient-driven cuisine, and the stories of the farmers, fishers and foragers, Turtle Island is continuing to curate a menu that showcases a true taste of place and will continue to be the number one resort in Fiji and the best place to experience an authentic culinary experience, thanks to the hard work and influence of Chef Pateman.”
Chef Pateman was also keen to introduce and celebrate more Fijian flavours into the menu. People travel for a unique taste of place and the staff at Turtle Island are instrumental in sharing family traditions, recipes and flavours. . . With a focus on ingredient-driven cuisine, and the stories of the farmers, fishers and foragers, Turtle Island is continuing to curate a menu that showcases a true taste of place and will continue to be the number one resort in Fiji and the best place to experience an authentic culinary experience, thanks to the hard work and influence of Chef Pateman.”
