Erick’s hospitality journey began at just 14, and from the outset, he was drawn to the energy and creativity of the kitchen. After gaining experience across front- and back-of-house roles, he returned to cooking with a deep appreciation for seasonality, technique, and quality produce.

As Head Chef at Rowlee, Erick leads the kitchen with a focus on flavour-driven food that complements the wines and celebrates the region. He is equally passionate about fostering a positive, supportive environment for his team, believing great food starts with a great culture. After service, you’ll likely find him unwinding with a glass of Single Vineyard Chardonnay.