Eric Bost is an acclaimed fine-dining chef, restaurateur, and visionary behind Lilo, the 22-seat culinary gem in Carlsbad, California, that earned San Diego’s only Michelin star in 2025—just ten weeks after opening. With a career spanning the globe, Bost’s elegant, ingredient-driven cuisine reflects both the discipline of French technique and the freedom of California’s seasonal bounty. His work is a masterclass in precision, restraint, and soulful storytelling.
Cuisine:
Eric Bost’s cuisine is best described as California fine dining with global technique and French influence. At Lilo, his tasting menus are a study in refinement—thoughtfully composed dishes that showcase:
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Peak-season produce from local farms
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International ingredients used with nuance
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Classic technique modernized through a minimalist lens
His plates are visually understated, flavor-forward, and intellectually satisfying, marrying technical rigor with emotional resonance.
Restaurant Holdings:
Lilo (Carlsbad, CA) is the singular expression of Bost’s culinary identity. With only 22 seats and an intimate, near-monastic atmosphere, it offers a seasonal tasting experience that defies trends and redefines Southern California fine dining. Since opening in early 2025, Lilo has become one of the most talked-about new restaurants in the country, securing a Michelin star within 10 weeks—a rare and extraordinary achievement.
Bost previously served as Executive Chef at Auburn in Los Angeles, which was also critically acclaimed, and has held leadership positions at internationally renowned restaurants in Paris, Singapore, and New York.
Media and Television:
Though not a media fixture by design, Bost has earned significant press through merit, acclaim, and quiet mastery. His work has been profiled in Eater, Food & Wine, San Diego Magazine, and The Infatuation, with critics praising his “exactitude,” “clarity,” and “singular voice.” He is recognized by both industry insiders and discerning diners as one of the most exciting and cerebral chefs redefining modern tasting menus.
Bost is also featured in culinary documentaries and chef roundtables focused on precision cooking, sustainability, and the future of intimate dining.
Authorship and Culinary Philosophy:
Eric Bost is currently at work on a book that will combine memoir, technique, and philosophy—offering insight into how space, silence, and seasonal ingredients can shape a powerful culinary experience.
His philosophy? Less is more. He believes in letting ingredients speak, treating food with quiet reverence, and creating menus that feel meditative, not performative.
Events, Speaking Engagements & Collaborations:
Chef Bost is a sought-after presence at:
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Culinary symposiums
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Guest chef dinners and pop-ups
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Luxury hospitality panels
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Fine dining summits
He often speaks on topics like:
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Modern tasting menu design
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Precision cooking and training
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Sustainability in high-end kitchens
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Intimacy and atmosphere in hospitality
He has collaborated with chefs at Relais & Châteaux properties, global wine estates, and boutique hotels interested in redefining the guest experience through food.
Endorsements and Brand Partnerships:
While selective in his collaborations, Bost is an ideal ambassador for:
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Premium kitchen equipment and precision tools
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Boutique wineries and biodynamic producers
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Chef’s apparel and fine tableware
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Culinary design, interiors, and hospitality experiences
His minimalist aesthetic and high-caliber credibility offer aspirational alignment for design-forward, quality-driven brands.
Book or Hire Chef Eric Bost:
Cooking demonstrations, endorsements, personal appearances, PR campaigns, speaking engagements, hire, book, we represent, contact, find celebrities, chefs, and agents for Eric Bost. If you want to find the representation, PR firm, marketing company, corporate consulting, or speaking agent to book or hire Eric Bost, Celebrity Chef Network is the agency of corporate consulting for your program.
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