Learn what Erik Hoffman is all about.
Erik Hoffman is adamant about letting the ingredients do the work. A lot of care is taken in the journey from the farm to the dinner table, and his duty as a chef, is to portray this in as many ways possible. In January, 2016 Erik adopted a whole foods, plant-based diet and has been having a blast utilizing his culinary know-how to feed himself, his wife Trisha, friends and family, and now you. Erik has always felt, you can never know enough about food and the culture it embraces.
Be on the watch for Erik's oil-free, vegan recipes every month. Be the first to receive them in your inbox by signing up for Free Resources above. Erik and Trisha, husband and wife, are putting their culinary and nutritional expertise together to bring you delicious and nutritious meals that delight your taste buds and improve your health.
Where Erik's been, and where he's headed.
Erik Hoffman grew up surrounded by beautiful farm country in Pennsylvania. Fifteen years ago, Erik Hoffman dove into the restaurant world and never looked back. His first culinary position was in a farm to table restaurant in the countryside of Kutztown, PA where he learned not only the artistic side of the culinary world, but also the need to know where and who the products came from. It was here that he started to understand how personal cooking should be.
Over the years, Erik's held many different positions in the restaurant world always on the lookout for rewarding food experiences. Erik moved home to Bethlehem, PA, and began working at a fledgling farm to table restaurant, Bolete. Soon, Erik and the Bolete team were featured in Bon Appetit Magazine, then drew one of only seven, 3 star reviews from Craig LaBan in the Philadelphia Inquirer that year.
After working at Bolete for 3 years, Erik assisted in opening another successful Bethlehem Italian eatery, Molinari’s. Two and a half years later, Erik left to take on the helm of his first Executive Chef position at The Mint Gastropub. It was at The Mint that he met his future wife, Trisha and his priorities changed. He followed his beautiful new bride to South Carolina, excited to explore what the Southern culture has to offer in both life and food.