Erik started cooking in 1989 at age the age of 16 in Aachen, Germany. He began his training at La Bécasse a one-michelin-starred gourmet restaurant, specializing in French cuisine. In 1994 Erik moved to Los Angeles where he soon became sous chef at the flagship Patina/Pinot Group restaurant on Melrose. He later spent a year as the sous chef at Patina’s Napa Valley venue. In 1999 Erik moved to New York City, where he became a gourmet private chef for various influential families.
Now, Erik splits his time between New York and Los Angeles as a traveling gourmet private chef. He is also a founding partner in the Los Angeles based Atmosphere Events and Catering company. A cookbook is currently in the works featuring some of Erik’s most popular recipes and some of his own food and landscape photography.