Eric Anderson

Head Chef

The DeLille En Ville menu and kitchen are led by Head Chef Eric Anderson, who joined the DeLille team in summer of 2025 for the opening of DeLille’s newest restaurant location. With over two decades of experience cooking in top restaurants, Chef Anderson has brought a focus on locally sourced, seasonal dishes and emphasis on supporting small farms to the French-inspired menu at En Ville—an approach that complements and elevates the DeLille approach to winemaking and hospitality. 

Biography

Born and raised in the greater Chicagoland area, Chef Anderson began his career making sandwiches at a neighborhood shop. In 1998 he moved to Portland, Oregon to attend Le Cordon Bleu, and fell in love with the Pacific Northwest. Chef Anderson spent a life-changing five years at Higgins’ while living in Portland, staging at Pramil in Paris and some of the best restaurants around the world, including: Le Bernadin, Blue Hill at Stone Barns, Charlie Trotters’, and Alinea. 

In 2011, the opportunity to work as Sous Chef with Tom Douglas at Palace Kitchen brought him to Seattle, a city that’s always felt like home. In 2017 Chef Anderson began refining the restaurant he had envisioned for years and opened Samara in 2019 to critical praise. The apple-wood fueled bistro operated in Seattle’s Sunset Hill neighborhood through 2024, and he now brings his vision of elevating local PNW producers to life alongside the winemaking approach of DeLille at the new En Ville restaurant.  

Chef Anderson is based on Seattle, joined by his two dogs – Molly and Lila, a mother-daughter bonded pair he’s had for nine years. “When I’m not in the kitchen, I enjoy working in the yard, walking with my dogs, and heading to the coast for a long weekend.”