Norwegian Cruise Line Holdings
Eric Bilodeau is a culinary professional with extensive experience in the pastry and culinary development sectors. Currently serving as the Director of Culinary Development and Operation at Norwegian Cruise Line Holdings Ltd. since November 2006, Eric has previously held significant roles such as Corporate Culinary Manager Development and Corporate Pastry Chef. Prior to this, Eric worked as Executive Pastry Chef at Luxor Hotel & Casino and MGM Mirage Casino & Resort in Las Vegas, along with a similar role at Beau Rivage Resort & Casino in Biloxi, MS. From 1999 to 2001, Eric was the Pastry Chef at The Plaza, A Fairmont Managed Hotel, where responsibilities included overseeing the Oak Room and Oak Bar. Educational background includes a CAP & BM degree in Pastry, Confectionery, Chocolate, Ice-Cream, and Bakery from the Academie of Bordeaux, completed between 1982 and 1985.
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