Executive Chef and Director of Culinary Operations
Shangri-La Executive Chef Eric Batten’s career path is a trail of awards, honors, and enviable certifications as an Executive Chef, Kitchen Manager, and Allergen Awareness Trainer.
A native of Bonaparte, Iowa, Chef Eric came to Shangri-La from Brookshire Inn Golf Club in Williamston, Michigan where he worked as Executive Chef for three years. His tenure at Brookshire Inn followed fourteen years as Executive Chef at Michigan State University where he pioneered the first “Marketplace Dining” concept offering a wide variety of culinary offerings in an equally wide variety of venues.
After studying at the University of Northern Iowa, he received his degree in Culinary Arts from Kirkwood Community College in Cedar Rapids.
Chef Eric is a hands-on Chef who prefers time spent in the kitchen. His affinity for the kitchen began when he was only four or five years old when he got up early to begin preparing eggs for himself.
A self-admitted NETFLIX junkie, he also enjoys fishing, gardening, and hunting morel mushrooms in the spring. He is a periodic fitness addict and an avid bicycle rider. In fact, he once rode his bicycle to and from work – 15 miles each way.
Chef Eric lives in Grove with his wife Anne and his two children, Andrew, 18, and Izabel.