Eric Donnelly is the owner and Executive Chef of the award winning CircleSpey Restaurant Group, which includes RockCreek Seafood & Spirits, FlintCreek Cattle Company, and Bar Sur Mer. With over twenty five years of experience in the Pacific American style cuisine restaurant Sazerac, where he worked with Jan Birnbaum, a well-known San Franciscan and Napa Valley chef. In 2004, he was recruited by Chef Kevin Davis to work at Oceanaire Seafood Room where he stayed for a number of years before opening Toulouse Petit, a French Quarter New Orleans cuisine restaurant located in the heart of Queen Anne.

In 2013 Eric followed his passion and opened RockCreek Seafood & Spirits, named after his favorite Montana fishing hole. After great success with local and national accolades – including multiple James Beard nominations – he opened acclaimed sister restaurant FlintCreek Cattle Company in 2016, and Spain inspired Bar Sur Mer in 2022. Locals and tourists alike applaud his preparations of menus emphasizing fresh ingredients with pronounced flavors from the Pacific Northwest and around the world. Chef Eric and his restaurants have been featured in publications and broadcasts locally and across the country.