FTER 20 years of running the kitchens of top hotels in Bangkok and around the world, Austrian-born Erwin Eberharter decided two years ago to go it alone and launch Thailand’s first ready-to-eat fine dining meal range under his own brand ‘Chef Erwin. Fresh and Delicious.’
The former corporate executive chef of Dusit International and executive chef of the Dusit Thani, operates his own kitchens in Bangkok which initially produced a range of eight non-frozen but chilled dishes (four main and four pasta), including Prime Salmon Mediterrane, Lamb Stew a La Navarin, Chicken Coq au Vin, Truffle Linguini Venetia, and Penne Regate Roma.
Erwin recently expanded his product range with the addition of four soups (three vegetarian and one beef) and five new items, including Roasted Pork Steak, Beef Cheeks and Roasted Pork Fillet.
Drawing on his experience in major hotels, Erwin imports key ingredients from overseas via leading food suppliers such as lamb from Australia, chilled salmon from Norway, real saffron and virgin oil from Spain, tomatoes, Parmigiano cheese and truffle paste from Italy, potatoes from Europe, pumpkin seed oil from Austria, dried porchini mushrooms from France, cooking cream from Ireland, and artisan semolina from Italy.
“Excellent raw products are the key to our healthy and tasty chilled gourmet meals. Combined with our refined cooking process and creativity, we can produce fine dining restaurant meals that are available chilled to take home, rather than frozen, and therefore superior in nutrition.”
Chef Erwin’s meals are ready for consumption in just four minutes from a microwave oven.
The brand is operated by Fine Food & Two Chefs, a company Erwin founded in 2014.