Our Story

Chef Eric Hott

Born in Winchester, VA and raised on a farm in Kirby, West Virginia, Chef Eric Hott grew up immersed in country life. His mother is from Hornberg, Germany, and his father still resides in Kirby. While his grandfather taught him the values of farm living, Eric also spent time in Europe, learning more from his father during visits home. Farm chores like feeding cows, making hay, gardening, and canning instilled a deep work ethic. His love of cooking began in his grandmother’s kitchen, where country-style food and scratch-made meals laid the foundation for his culinary creativity.

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From an early age, Eric was drawn to the sweet side of the kitchen—pastries, chocolates, and desserts quickly became his passion. The joy of crafting something beautiful and receiving genuine praise fueled his ambition. After high school, he moved to Baden-Baden, Germany in 2003 to begin a three-year Culinary Arts apprenticeship. There, he discovered the true artistry of chocolate while training under a French Pastry Chef at Confiserie Rumpelmayer. Working with Swiss chocolate in its purest form, he fell in love with its complexity, elegance, and limitless potential. He created desserts for international events such as the German Athlete of the Year awards and the Ferrari Club’s 25th Anniversary, mastering the balance of flavor, form, and refinement.

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In 2006, Eric began his Chef apprenticeship at the prestigious Brenners Park Hotel  working under Master Chefs and a two-Michelin-star Gourmet Chef. He prepared meals for global dignitaries including First Lady Michelle Obama and the German Chancellor, contributing to high-level events like the G8 Summit. Beyond cooking, Eric learned the importance of precision, management, timing, and hospitality. After passing a second rigorous state certification, he took over the hotel’s Patisserie department—designing desserts, training staff, and maintaining the world-class standards expected of a Leading Hotel of the World.

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In 2011, he brought his chocolate expertise to the Grand Resort Bad Ragaz in Switzerland, where he prepared nutritious meals for Borussia Dortmund and collaborated with Swiss Olympic food coaches. Yet it was chocolate that remained his central focus. From elegant buffet showpieces to custom hotel room platters, Eric pushed the boundaries of what chocolate could be. He continued to innovate, blending his American roots with European technique to create bold, distinctive confections. Chocolate wasn’t just part of the job—it had become his calling.

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In 2013, Chef Eric returned home to West Virginia, combining his European training with his farm-grown values. He launched EH Chocolates & More/Farm Food.   For Eric, chocolate is more than an ingredient; it’s an expression of joy, precision, and purpose. Each piece he creates is made with the finest Swiss couverture chocolate, crafted to bring happiness and elegance to everyday moments and special occasions alike. Rooted in tradition, inspired by his global journey, and driven by true passion—Chef Eric Hott continues to share his love for chocolate, one exquisite bite at a time.

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