Raised in Atlanta with roots in New York City, Erik Trotman discovered his passion for cooking at just 8 years old. Inspired by his early experiences in the kitchen, he pursued culinary arts and realized that food could be more than sustenance—it could be art. After graduating from Le Cordon Bleu College of Culinary Arts, Erik refined his craft at Austin's top restaurants, including Michelin-starred Hestia, as well as Vespaio-Enoteca and Ristorante Intero, where he embraced sustainability and fermentation. Now the Executive Sous Chef at Canje and founder of "Confidential Supper Club," Erik is dedicated to transforming everyday dishes into exceptional dining experiences.