Chef Eric Masson
Chef of The Brentwood, Myrtle Beach
Chef Masson, originally from Brittany, France, began his career in his hometown – receiving two culinary degrees from French schools. He went on to study in London, followed by working in several restaurants in Paris before attending and graduating with honors from the Ferrandi Culinary School in Paris, France, in 1993. He then served time in the French Army, acting as the Colonel’s private chef and catering parties from 15 to 400 people. After his time in the army, Eric helped a financier to open a restaurant in Paris called Le Quincampe, where he served as the Chef/Manager for five years. In 1998, Eric and his wife Kim decided to head to Kim’s hometown of Amsterdam, NY to open their first restaurant, Ferrandi’s. Both Ferrandi’s and Eric received multiple awards. Eric and Kim decided to close Ferrandi’s in 2003, then went on to open their next restaurant, Bistro, in Brown’s Beach in 2004. Next up for Chef Eric was serving as a consultant to 74 State Hotel in Albany, NY, where he developed the entire food and beverage operation and the fine dining restaurant, Marché. The Massons discovered The Brentwood Restaurant during a vacation to Myrtle Beach. They quickly fell in love with the house and took over the business in August of 2007. Chef Eric’s approach is creative yet simple, with an emphasis on fresh, quality products and delicious dishes.