i. Biography
The defining fact of Eric Fernez’s work is its concentration: one chef, one kitchen, one Belgian address. That kind of continuity is a craft choice. It points to a practice built on repetition, standards, and the daily work of service rather than movement for its own sake. With Fernez, the measure of the kitchen is not scale or spectacle but the accumulation of judgment, timing, and control that gives a room its confidence.
Today
Eric Fernez is chef of d'Eugénie à Emilie. The role places him in the present tense of service, where the house runs on timing, texture, and the discipline required to hold a standard every day. In a trade that often prizes reinvention, this is a model of steadiness: one kitchen, one set of expectations, one chef responsible for carrying them forward. D'Eugénie à Emilie becomes, in that sense, less a backdrop than the working frame for Fernez’s method.
Signature
Sole Fernand Point is among Eric Fernez’s signature dishes. A signature in this register is less branding than proof of control, and this one sits squarely in the classical end of the craft, where restraint and accuracy matter more than display. The dish signals a chef working with balance, timing, and the confidence to let technique carry the plate. In Fernez’s case, the signature reads as a practical expression of exacting kitchen work rather than ornament.
Recognition
Gault & Millau Belgian Chef of the Year (2018) is the honor attached to Eric Fernez. The award marks formal recognition of work already measured day to day in service, and it places his kitchen in the national conversation around standards. For Fernez, the 2018 distinction reflects what sustained focus can produce: a clear body of work, recognized from within the trade for its seriousness and authority.
Profile updated July 2026
FAQ
Asked of Eric
What is Eric Fernez's current role?
Eric Fernez is Chef.
What recognition has Eric Fernez received?
Gault & Millau Belgian Chef of the Year (2018).
