Eric Bertoia

Career Born in France, Eric Bertoia was trained at Lycée Hotelier de Souillac - Quercy Perigord, where pastry work was taught through repetition, control, and attention to detail. That foundation carried into his move to Daniel Boulud in 2001, when he joined the chef’s orbit and became executive pastry chef the same year. He held that role through 2005, responsible for the final sweet course with the consistency that fine dining depends on. He now serves as Corporate Pastry Chef at The Dinex Group, continuing a working relationship that has held since 2001. As Bertoia has said: “Since 2001, I have worked for Daniel Boulud.”

Signature

The defining feature of Eric Bertoia’s work is continuity: technique shaped by formal pastry training, then carried through years inside Daniel Boulud’s operation. At Lycée Hotelier de Souillac - Quercy Perigord, he learned the disciplined habits that pastry requires—precision, patience, and repeatability. That training is visible in a career built around exact execution rather than display. As Corporate Pastry Chef at The Dinex Group, he works within a system that prizes consistency, and his role reflects the trust earned over a long stretch of service.

Recognition/etc The clearest recognition in Eric Bertoia’s record is the length of his tenure with Daniel Boulud. Since 2001, he has remained in that circle, moving from executive pastry chef to Corporate Pastry Chef at The Dinex Group. In pastry, where standards are measured in control and reliability, that kind of uninterrupted relationship is its own credential. The statement he offers is plain, but it marks a career defined by long-term responsibility rather than turnover.