Chef Eric Daigneau

A Florida native from Leesburg, Eric began his career as a master carpenter in the family custom cabinetry business. His craftsmanship hungered beyond wood to food and in 2010, he set the the woodworking tools aside to enroll in the Le Cordon Bleu College of Culinary Arts. Eric graduated at the top of his class and shared his chef gifts for clients at private enterprises.  He is currently the Executive Chef at The Gilchrist Club, a private reserve in Trenton, Florida that offers guests true southern hospitality.  

Eric specializes in Wild Game Cuisine, sausage creations, barbecue fortes and charcuterie. He also has vast experience in catering, buffets, and feasts for events. When he is not imagining a new dining experience for the Gilchrist Club, you might find Eric hunting for game or fish.