Eric Iunker is a Senior Lecturer Practical Arts overseeing theoretical and practical courses in gastronomical food and beverage service and restaurant management at EHL. After completing his training in Switzerland with a Maitrise fédérale de Maître-d'Hôtel, Eric worked in several prestigious Swiss establishments. He was the Maître d’Hôtel at the Grand Hôtel du Parc, a five-star hotel in Villars-sur-Ollon from 1990 à 1997, and the Director of the Restaurant du Cerf in Cossonay (1997-1999) which earned 2 Michelin macarons and a rating of 18/20 by Gault & Millau. He joined EHL in 1999 managing the school's wine cellar and was the Project Manager for the conception and opening in 2001 of Le Berceau des Senses, EHL's first gastronomical restaurant. From that time until 2012, Eric was the Manager of that restaurant and oversaw the practical learning courses delivered therein. Since 2005, he has completed around 70 different missions for Lausanne Hospitality Consulting, delivering management training programs for companies in the fields of hospitality, food and beverage, private aviation, insurance and banking.