Eric Donnelly | Executive Chef
Executive Chef Eric Donnelly is a Seattle native and local chef favorite. He has over fifteen years of experience at some of the Northwest’s most celebrated restaurants. In 1998, he opened the New Orleans American style cuisine restaurant Sazerac, where he worked with Jan Birnbaum, a well-known San Franciscan and Napa Valley chef. In 2004, he was recruited by Chef Kevin Davis to work at The Oceanaire Seafood Room, a high end seafood restaurant seating for 230. At the Oceanaire he became Executive Chef while the restaurant grossed $6.2 – $7 million per year. During his tenure, he was invited to Dutch Harbor, Alaska to board The Time Bandit on The Deadliest Catch television series season 3.In 2009, Eric was recruited to open and be Executive Chef of Toulouse Petit, a French Quarter New Orleans cuisine restaurant seating for 170. In 2010 the first year of operation, the restaurant grossed $5.4 million. In 2011 Toulouse Petit grossed $6.3 million. At Toulouse Petit, Eric designed and created the menu as well as the layout of the restaurant and kitchen.
Eric has been featured on The Food Network’s “The Best Thing I Ever Ate”. May 2010 MSN named Toulouse Petit “Top 10 Restaurants in the United States to Visit”. March 2011 The New York Times named Toulouse Petit “Where to Eat in 36 Hours in Seattle”. June 2012 Trip Advisor named Toulouse Petite Travelers’ Choice 2012 Restaurants among the top 10 restaurants in the world and #5 in the United States. On the Today Show in July 2012 Kathie Lee and Hoda mentioned Toulouse Petite as one of the top 5 restaurants named in Trip Advisor.Throughout Eric’s career, he has always made time to volunteer at organizations important to him. Some of these organizations include Fare Start, Camp Korey, Pike Place Market Foundation, and the March of Dimes.