ERIC NATERA
General Manager
Eric Natera is the General Manager at Harvest Restaurant, a proud member of the FMK Hospitality Group located in The Villages, FL. Originally hailing from Barranquilla, Colombia, Eric has brought 28 years of invaluable experience to the restaurant industry, dedicating the last year of his career to FMK.
Having worked at both Chop House and Harvest within the FMK family, Eric initially joined as a Restaurant Manager and quickly rose to the position of General Manager at Harvest Restaurant. His passion for the culinary world and leadership skills have played a significant role in the success of the restaurant.
As the General Manager, Eric finds immense satisfaction and fulfillment in his role. Leading and inspiring a team of individuals toward a common goal is what he cherishes the most. His heart lies in the world of food, from experimenting with flavors to exploring various cuisines. Eric Natera's dedication to excellence and his love for the culinary arts make him an integral part of the FMK Hospitality Group and a valued leader at Harvest Restaurant in The Villages.
JULIAN LUNA
Culinary Manager
Julian Luna, the Culinary Manager at Harvest Restaurant & Bar, brings a wealth of talent and passion to FMK Hospitality Group in The Villages, FL. Originally from Ibagué, Tolima, Colombia, Julian has dedicated 14 years to the dining and hospitality industry, including five years with FMK. His culinary journey began at a culinary school in Argentina, where he honed his skills and discovered his deep appreciation for Argentine cuisine. This transformative experience ignited his passion for food as a creative art and a bridge to connect with others. Having worked across five different countries, Julian embraces a diverse range of flavors and techniques, which have become integral to his culinary style.
Julian's career with FMK started humbly as a dishwasher, but his dedication and commitment quickly elevated him through the ranks. Over the years, he’s contributed his expertise to several FMK locations, including Evans Prairie, Bluefin, Coastal Del Mar, and Bella Vita. Julian thrives in FMK's collaborative environment, where the potential for continuous growth inspires him to achieve his dream of becoming an executive chef. His personal favorite dish at Harvest is the fig and prosciutto salad, while guests frequently enjoy the scallops cognac fettuccine.
One of Julian's most treasured compliments is that his touch on a dish is “like magic.” This sentiment fuels his passion to create dishes infused with creativity, love, and dedication. An immigrant dedicated to perfecting his craft, Julian sees himself as living the American dream, sharing his culinary “magic” with everyone who experiences his food.
