Eric Sparks obtained an A.S. degree in Culinary Arts and B.S. in Food Service Management from Johnson and Wales University, Providence, RI. He also served as a graduate assistant and fellowship instructor at the university. He earned his Certified Executive Chef status from the American Culinary Federation in 1993, and has won numerous awards in both state and national hot food competitions. Eric's fifteen years of Food Service experience has been in the capacity of Executive Chef for several restaurants, private clubs and hotels.

Since 1993, he has been blending Culinary Art with Food Science to translate gold standard recipes into manufacturing formulas. He spent the first three years with Industrial Food Design in Lexington, KY and has been with Park 100 Foods since 1996. He has been asked to speak at national sales conferences, RCA technical workshops, seminars, and national conferences as well as IFT regional and national meetings. Eric is currently the Corporate Director of Research & Development at Park 100 Foods, based out of Indianapolis, IN where he manages the development of fresh and frozen product development for food service and national restaurant chains.