Eric Waggoner was born in Maple Grove, Minnesota, and moved to Austin, Texas, as a child. Eric graduated from Le Cordon Bleu Culinary School in Austin and started his early culinary career with positions at several local restaurants. He then joined the staff of Cimarron Country Club in Georgetown, Texas, as a Roundsman and Lead Line Cook, where he learned and continued to grow his passion for the food industry. To further advance his career, Eric joined the staff of a new boutique Hotel, Sonesta Hotel, Bee Cave, Texas, as the Banquet Sous Chef and Evening Manager and then advanced to Executive Sous Chef. While advancing his career as a Chef, he went back to school and earned his degree, Bachelor of Science in Business with honors from the University of Phoenix. He is a member of the Delta Mu Delta International Honor Society in Business. Eric recently moved to Tennessee for a change of pace from Texas. Eric enjoys spending time with his wife and children, playing golf, and pursuing home projects.

Office: 615-843-3339 | Email: ewaggoner@gohermitage.com

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