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Chef Eric HottChef Eric HottChef Eric:      I was born on October 31, 1985 in Winchester, VA and grew up on a farm in Kirby, West Virginia. My mother is from Hornberg, Germany and my dad is from Kirby, where my family still lives.


My grandparents taught me many things about country life in WV.  All the farm chores involved and the life surrounding it. My grandmother always had something cooking and she definitely taught me a lot about good home cooking and country style food. That’s where a lot of my creations and dishes started. 


High School neglected my future profession.  In 2003, I moved to Baden-Baden, Germany and started a three year apprenticeship to obtain my Culinary Arts Degree. Working with Swiss Chocolate alongside a French Pastry Chef at the Kurhaus Firm/ Confiserie Rumpelmayer, became the new ground rule. I got the chance to provide in dessert preparation for the “German Athlete of the Year” event, which is hosted annually and the best German athlete is awarded. The most interesting event was the 25th Anniversary of the Ferrari Club.


In 2006 I started my Chef apprenticeship at the Brenners-Park Hotel & SPA in Baden-Baden, Germany. Being in a professional kitchen with Master Chefs and a two Michelin Star Gourmet Chef can be described as a pot of opportunities. Preparing a Cheeseburger for First Lady Michelle Obama could be considered the highlight, but serving many German stars as well as the German Chancellor breakfast from the Live-cooking station was just as important. Hosting events such as the G8 summit, German Media Prize Award, Oetker Hotel Management Company conventions and private celebrations and catered events I learned skill is only a part of the job.


In 2009, the Brenners-Park Hotel needed my help. My opportunity to run the Patisserie, also known as the Pastry department, had arrived. Creating a program to satisfy all and train staff to do what was required by them was a bit of a challenge at times, but even that soon fell into place. Seeking a management plan of upcoming events, orders, and organization were a few of many tasks that I took on during this time.


Two years later I was seeking newer challenges and tasks.  In 2011 I started at the Grand Resort Bad Ragaz, in Bad Ragaz Switzerland. A new environment and specialties and lots of chocolate were perfect. I was in charge of preparing nutritional meals for the Borussia Dortmund soccer team as well as being able to work alongside the Food Coaches of the Swiss Olympic Teams. Chocolate was the biggest task. I had previously worked a lot with chocolate, but in Switzerland everything revolves around chocolate.


After two years, it was time to journey my way back to my roots.

In the meantime I am now an owner of a small business called EH Chocolates & More.

I have put my chocolate creations into many different taste assortments in truffle form. I enjoy the aspect of allowing locals to experience chocolate at a gourmet level. I use Swiss chocolate exclusively; therefore, it has its own standard for quality. The positive feedback is comforting and shows that clients enjoy my products as much as I do making them.