After a double program at the J. Drouant high school, Eric Martins starts his career as maître d’hôtel at the presidential palace before joining Maxim’s where he receives training in many techniques in the realm of dining room service.
In 1994, he joins Ledoyen, with a kitchen run by Guislaine Arabian, and successively takes on the positions of maître d’hôtel and head of the dining room. That is his first management position.
He then joins Lucas Carton, where he will discover the search for perfection, the excellence of three-star establishments.
After five years spent with Alain Senderens, he will take with him the passion of matching food with wine.
Guislaine Arabian then calls on him for the opening of his restaurant. He then learns all of the elements necessary for such a launch: creation of teams, negotiation with suppliers, developing and retaining a client base etc.
He perfects his experience by taking on the position of director of Hélène Darroze restaurants before opening his first restaurant l’Ami Marcel in 2004, which quickly is booked solid.
Two years later, he opens the gourmet restaurant l’Arôme in the heart of the Triangle d’Or.
The success is immediate: L’Arôme wins a star in 2009.