Eric Chou's work experience starts in 1997 when they worked as an Associate at SOM LLP. In this role, they were a design lead on various commercial mixed-use, hospitality/hotel, and research facilities. Eric also directed and mentored teams of architects and designers, and prepared and gave presentations to consultant and client groups.
In 2007, Eric joined Genentech as a Senior Planner. Their responsibilities included directing feasibility and concept design studies for office and amenity workplace projects. Eric established user requirements and project scope, oversaw budgeting and cost estimating efforts, and developed implementation strategies for the long-range capital plan. Eric held this position until 2014.
From 2014 onward, Eric worked as a Business Development Manager at Hodo, however, details about their specific role or responsibilities in this position are not provided.
Eric Chou has engaged in Executive Education at the Stanford University Graduate School of Business. Prior to that, they pursued a Master of Architecture - MArch degree at the University of Virginia. Their undergraduate studies were centered around Art History, where they obtained a B.A. from Tufts University. However, specific start and end years for each educational experience are not provided.
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Hodo
Hodo produces organic, clean-ingredient, and flavor-forward products such as Moroccan Cubes, Curry Nuggets, and Cajun Burgers. Obsessed with delicious plant-based foods that are also healthy, thoughtfully sourced, and minimally processed, Hodo is beloved by consumers and chefs seeking techniques rooted in culinary cultures and transparency in howfood is made.
