Eric Buss

Los Angeles

Pastries, Chicken and Waffles, Seasonal Ingredients


Specialities

Pastries, Chicken and Waffles

About Eric Buss

Raised in Beaufort, South Carolina, Eric Buss is a Los Angeles chef who served as Executive Chef at Hollywood’s trendy Wood & Vine restaurant, particularly beloved for their mouth-watering fried chicken and waffles. He currently owns and operates Depth of Flavor, a unique culinary company that offers a rotating menu of fresh pastries available for delivery. All of Depth of Flavor’s pastries are made from scratch, and Buss strives to use locally sourced ingredients whenever possible.

Chef Eric studied at the Culinary Institute of Charleston after high school and worked as a line cook at the popular Charleston restaurant, High Cotton. After moving to Los Angeles, Chef Eric served as Meat Cook at chic French restaurant, Comme Ça and helmed the kitchen at Brentwood’s Café Röckenwagner. Some of his specialties include pastries, charcuterie, and sourcing high quality ingredients from local farmers markets.


Interview with Chef Eric Buss



Eric Buss's Video Tutorials

Fried Goat Cheese Balls

Eric Buss
Easy

Creamy goat cheese is coated and fried to perfection to create this knockout appetizer.

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Classic Fried Chicken and Waffles

Eric Buss
Intermediate

These famous chicken and waffles from Hollywood's Wood & Vine are a delicious, playful option for either breakfast, lunch, or dinner.

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Slow-Roasted Pork Shoulder

Eric Buss
Easy

This crisp and juicy pork shoulder is a great entrée, sure to impress your friends.

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Perfect Belgian Waffles

Eric Buss
Easy

Crisp on the outside and fluffy on the inside, these Belgian Waffles make any morning feel like the weekend.

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