Thirty-eight-year-old Erik Hopfinger is a third generation chef born in Chappaqua, New York. The passion for cooking runs in his family's genes, his mother and grandfather are both chefs. His education in culinary relied much heavily on self-study. While in New York, he struggled and worked his way through different ranks of countless restaurants until he finally became sous chef for Eros and Tapas Lounge. After some time, he got tired of the cold and decided to relocate. He now resides in San Francisco, California where he also works as Executive Chef at Circa Restaurant. Erik says he loves cooking Circa's popular pan-seared Chilean Sea Bass with wild chanterelle, truffles and caramelized leek ragout.
Erik is a contestant for Top Chef Season 4. He was the third chef eliminated.
Exclusive Interview with Erik Hopfinger (Photo courtesy of Bravo)