Chef Dreyer’s pursuit of a culinary career startedafter he spent some time working with high-endcatering firms and restaurants in California at theage of 20. His passion and talent for cooking werequickly identified by the chefs he worked for, encouraginghim to consider exploring it further. Shortlyafter, Chef Dreyer enrolled at the California Schoolof Culinary Arts in Pasadena.His career in luxury hospitality began at The Ritz-Carlton,Marina del Rey in 1999, wherehis rotation through a variety of culinary departments helped masterhis craft. In 2001, Jer-Ne Restaurantat The Ritz-Carlton Marina del Rey was opened withJames Beard award winning chef Troy Thompson atthe helm. Dreyer took his passion for food to a newlevel and was promoted to Sous Chef of the famedestablishmentChef Dreyer led several fine dining kitchens and ultimatelyreturned to his Texas roots in 2005 as Chef deCuisine of The Grand Hyatt DFW. In August of 2007,Dreyer was recruited to return to The Ritz-Carltonand alongside Dean Fearing, opened his namesake restaurantFearing’s. For the next 11 years, Fearing’srestaurant received many accolades and Dreyer Co-Authoredthe Texas Food Bible cookbook and wasnamed Best Rising Star Chef by Culture Map Dallas.In 2018, Dreyer took on a new role as ExecutiveChef of Promised Land, Oprah Winfrey’s Estate. Ayear later, Dreyer returned to Dallas and opened HallArts Hotel. In November 2020, Dreyer was recruitedby What If Syndicate group as Executive Chef toopen Monarch Restaurant, the 49thfloor gem in downtownDallas’ National Building.Outside of the kitchen, Eric lends support to variouscharitable organizations nationwide and is dedicatedto supporting and raising awareness of the Dallasarea’s farmers and artisans.
