He began his career in 1986 when he was lucky enough to call Jean François Arnaud (M.O.F) his teacher. From 1993 to 1997 he was the second pastry chef at Yves Thuries, one of the most renowned confectioners in France. In Barcelona, he was a pastry chef at Fairmont Rey Juan Carlos I.
From 2000 to 2018 he was Head of Pastry Studies and Pastry Chef at the Hofmann Hospitality School in Barcelona. He won the award for the best butter croissant in Spain in 2010 and the Dulcypas award for the best Artisan Biscuit in Spain in 2015. He has published in books and magazines in the sector.
In 2019, L´Atelier opened in the heart of Barcelona's Eixample neighbourhood, bringing bakery, school and workshop together in a groundbreaking, unique and avant-garde space.
In 2020, the L’Atelier Barcelona School and Bakery received the Fava de Cacau award, recognising the L'Atelier Bakery as one of the 50 best in Catalonia in 2020. That same year, the bakery won the Dulcypas award for the best artisan biscuit in Spain, and Best 'San Juan' cream and pine nuts cake in Catalonia.
In 2021, after successfully passing the very thorough Relais Desserts examination - an organisation whose purpose is the promotion of French pastries on all five continents of the planet - Eric Ortuño obtained the plaque and jacket that distinguish him as a prestigious member of the highly regarded group.
He also published the book Break! (Vilbo Group) about biscuits and cookies.