Local, mobile fine ice creams & cheesecakes.
A native of Beaufort, South Carolina, Chef Eric Buss fully encompasses the meaning of hospitality.  His culinary career began in Charleston, South Carolina, where he was trained classic French techniques.  In 2008, Eric moved to Santa Barbara, California, before later transitioning to Los Angeles.
With nearly 16 years in the restaurant industry, and over a decade of private events, it is no secret that Eric understands food composition, and the guests he feeds.  Eric also brings to the table coastal California cuisine that exudes freshness, while supporting local businesses and local farmers. No meal is complete without dessert. Eric possesses an extensive knowledge of pastries and baked goods, but more importantly ice cream!
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