Hailing from the pristine natural environment of Finland, Eric Räty represents vibrant innovation that matches perfectly with Arbor’s enchanting, nature-rich concept.
A rising star in fine dining, Eric’s gastronomic journey officially began in 2005 at Perho Culinary School in Helsinki, Finland. Displaying genuine passion for his craft, he balanced his daytime lectures with demanding nights as a part-time cook at Restaurant Chez Dominique (two Michelin stars) and working his way up from the bottom of the team. After four years at Chez Dominique, which Eric credits as the most influential years of his career, he departed as the restaurant’s Chef de Partie in 2010 and accepted a Pastry Cook position at the 3 Michelin-starred Restaurant Aqua in Ritz Carlton Wolfsburg.
During a spectacular two-and-a-half years, Eric earned the title of Pastry Chef at Restaurant Aqua before accepting a golden opportunity to return to Chez Dominique as the restaurant’s Head Chef. Craving new challenges, he then went on to create and lead the exciting new pop-up restaurant Sandlådan, before embarking on an adventure to Asia in 2014, where he became an understudy to Chef Gray Kunz at CaféGray Deluxe in The Upper House and has been eagerly incorporating Asian sensations, ingredients and flavours into his culinary craft ever since. Now as Chef de Cuisine at Arbor, Eric brings measured skills, seasonal flair, sharp refinement and tasteful creativity to Hong Kong’s spectacular dining scene.