Chef Eric Castillo, a seasoned Executive Chef hailing from Southern California and now based in Las Vegas, NV, brings nearly two decades of fine dining expertise with a specialty in seafood. Since graduating from Le Cordon Bleu in 2008, Chef Castillo has carved a distinguished career exclusively in high-end golf clubs, where he’s earned a reputation for crafting exceptional, ingredient-driven dishes that showcase the very best of what’s fresh and seasonal.
Renowned for his creativity and innovative approach, Chef Castillo consistently pushes culinary boundaries, employing unique ingredients to craft refined, memorable dining experiences. He leads his kitchen with a commitment to collaboration, ensuring every team member’s contributions are valued and recognized.
Chef Castillo’s passion for cooking extends beyond the kitchen. His love for fishing, a cherished childhood memory from family trips to the Eastern Sierras, keeps him connected to the source of his ingredients and continually inspires new dishes. This connection to nature fuels his creativity, and professionally, he enjoys working with dry-pack scallops—finding them incredibly versatile, whether served in a delicate crudo or seared to golden perfection.
As a dedicated mentor, Chef Castillo is committed to guiding young chefs as they begin their culinary journeys, finding fulfillment in helping the next generation hone their skills and realize their potential. His work reflects an unwavering commitment to excellence, creativity, and the art of cooking, making him a true visionary in the world of fine dining.
Learn more about Chef Eric Castillo.
1. When did you realize you wanted to become a chef?
Ever since I was a child, cooking has been a deep passion of mine. Some of my most treasured memories come from fishing trips with my Uncles and Stepfather in the Eastern Sierras, where we would fish for Rainbow Trout. We’d spend hours on the water and in the streams, but for me, the highlight was always the same: cleaning and cooking the catch we’d worked so hard to reel in. There was something incredibly fulfilling about transforming our fresh catch into a meal, straight from nature. Even now, I make it a point to take that annual trip — it’s become a nostalgic tradition that keeps me grounded in the simple joy of cooking and connecting with the outdoors.
As I got older and moved out of my parents’ house, my passion for cooking only deepened. I began experimenting with new recipes and techniques, often inviting friends over to share the meals I created. It didn’t take long to realize that I had a natural talent for it — and that’s when my desire to cook full-time truly ignited. The more I cooked, the more I understood that it wasn’t just about making food; it was about sharing experiences and creating memories around the table. From that moment on, I knew there was no turning back.
2. What are your culinary education background and experiences?
In 2006, I moved to Las Vegas to attend Le Cordon Bleu, where I earned my degree and began working at Southern Highlands Golf Club. My time there was transformative; working alongside Chef Terry Redihan, I was able to grow and develop my unique culinary style. Chef Terry was an incredible mentor who encouraged my creativity, and I quickly fell in love with the country club environment and the freedom it offered to make “our” food.
Following my time at Southern Highlands, I became the Executive Chef at two other high-end country clubs, where I had the opportunity to turn their kitchens around. This journey eventually led me to my current role at Anthem in early 2020.
Las Vegas is unmatched when it comes to culinary diversity, which fuels my inspiration daily. At the club, we do it all—wine dinners, à la carte dining, banquets, poolside parties, offsite catering—every day brings something new. There’s endless room for creativity, and I love that I get to change up the menu each month, keeping it fresh for our members and guests. I aim to elevate the dining experience by introducing upscale, high-quality cuisine that goes beyond the traditional expectations of a country club setting. I want to surprise and delight members with dishes that showcase creativity, exceptional ingredients, and culinary finesse.”
3. How do you describe your overall cooking philosophy (seafood-related)?
My philosophy when preparing seafood is simple: start with the best product and handle it with respect. I love the transformative process—receiving a raw, untouched ingredient, feeling its texture, and bringing it to life in a dish. Asian influences inspire me the most, with their vast array of ingredients that make each dish a discovery. For me, crafting seafood is about letting quality shine while adding subtle touches that elevate it, honoring the natural beauty of the ingredients.”
4. What is the most important thing you look for when purchasing seafood i.e. consistency, quality, local, etc.? Why?
Building a strong relationship with a dedicated purveyor makes a significant difference in quality and reliability. Having a rep who keeps you updated on market changes ensures you’re never caught off guard, which is invaluable when working with seafood where freshness and availability can vary.
I have found an ideal partnership with Santa Monica Seafood.
5. What are some of your favorite seafood items on your current menu? Why?
The responsibly harvested Bluefina tuna from Santa Monica Seafood has become my new favorite product available to Anthem Country Club. The Otoro quality is truly unmatched—the best I’ve encountered in my career. For the Barramundi, I take an Asian-inspired approach, serving it with coconut rice, tempura green beans, gochujang aioli, and ponzu. This combination has been a huge hit with our members; when I briefly removed it from the menu, they immediately requested it back. It’s incredibly rewarding to see such appreciation for these flavors and to have earned the trust of our members, allowing us to push creative boundaries.
6. We’d love to know more about your favorite seafood. What do you enjoy cooking at home and professionally?
Cooking seafood never gets old or redundant for me. Of all types, scallops are my absolute favorite to prepare. I love working with dry-pack scallops—they arrive plump, fresh, and ready to be transformed. The best products, in my view, are incredibly versatile, and scallops exemplify this quality. Whether served in a delicate crudo or seared to a perfect, golden medium-rare in a hot pan, they bring an elegance and adaptability that makes them a joy to cook.
7. What do you like about Santa Monica Seafood’s product and service?
I truly enjoy the versatility that Santa Monica Seafood provides. It brings me great joy when guests ask about the source of our Cape Grim Ribeye or Gundagai Lamb. With pride, I tell them it’s from my seafood company. They are always amazed by the quality and even more impressed to learn that it comes from Santa Monica Seafood.