In early 2020, now 33-year-old German chef Eric left everything behind and moved to Paraguay, just weeks before global lockdowns hit. What began as an adventure, evolved into a life of self-taught video creation, storytelling about food and travel, and a new mission: helping local restaurants thrive.
His growing Instagram account @ericminombre already has over 47,000 followers, and also @ericminombre on TikTok (almost 30,000 followers) is growing every day. Eric, originally from Germany, shares his story of gratitude in an unexpected home with The Asunción Times.
Who is German chef Eric?
Eric, who prefers not to share his last name, left everything behind at the end of February 2020 to begin a new adventure in Paraguay. Motivated by curiosity and a desire for personal growth, he now describes that period with gratitude as “an absolutely fantastic chapter of life full of challenges.”
He also considers the move “a gift from the universe,” especially as the first global lockdowns were imposed just a few weeks later, in mid-March 2020. Living in Paraguay has shaped both his sense of freedom and his critical perspective, he states.
“Be authentic, that is it”
Content creation was never part of Eric’s original plan. “Becoming an influencer or anything like that is still not my goal”, clarifying that he does not identify with traditional, brand-focused influence.
“I do not promote things I do not genuinely like just because I am paid to do so.” Instead, what drives him is the reaction of his audience. “It makes me happy when people enjoy my content. That inspires me to keep creating,” he says, adding that his future content and promotions are meant to benefit his followers as well.
He also values meaning over frequency. “I do not produce much content. Quality over quantity. Less is more.” His approach prioritises purposeful creation over constant visibility and remains aligned with his authenticity, even if Spanish still occasionally challenges him.
Entering content creation
Before this, Eric had never created content, either in Germany or elsewhere. With no technical background, he began experimenting on his own. “I did not know how to do create videos. I just watched others on YouTube, started editing, and I enjoyed it.”
Encouragement from others played an important role. “People told me, ‘Hey, you should make content. People are interested in what an extranjero (foreigner) does here. And especially when he speaks Spanish.’”
This experimentation gradually became a new creative outlet. His first video marked a return after a long break. “My first video was about me being back and maybe exploring a new world of content creation,” he explains. In it, he openly stated his intention: “I am going to share my experiences as a chef and as a viajero (traveller) here in Paraguay, and just see how it goes.”
At the time, his audience was still small, with around 1,500 followers. These early videos became a space for experimentation. He began by sharing places he was discovering in the city. “I explored a ‘secret’ beach near the Costanera in Asunción, shared my trip, and people started liking it.”
Food soon became a natural extension of his content. “Because I am a chef, I looove food,” he manifests. “In my third video, I simply presented two German products available at supermarkt Casa Rica, and then showed how to use them to make a German egg salad. So I combined the two.”
A new professional direction: gastronomy consulting
The longer German chef Eric stayed in Paraguay, the clearer his direction became. Over time, he began to understand both what the country needed, and what he did not want for himself. Rather than owning a physical business, he started envisioning a more flexible role focused on support rather than ownership.
His plan is to work closely with restaurant owners as a temporary manager or advisor, helping kitchens operate more efficiently while also boosting marketing and visibility through his video editing skills and online presence. This approach responds to a need within the local hospitality sector, where many businesses struggle with structure and sustainability, he says.
Meaningful work
At the heart of his work is a concern for people rather than prestige. “The mental health of the owners is the most important,” he says. “If the owners do not do well, the business will not do well.”
His goals, he explains, are practical and measurable: “My goal is to reduce stress, increase revenue, train staff, attract more customers, and lower costs.”
For Eric, this shift represents a deliberate choice. “I do not want to have my own gastronomy. I want to help the people,” he says, framing this new direction as one centred on support, structure, and long-term improvement rather than personal ownership.
Follow the Paraguayan adventures of Eric on Instagram.
Similarly, American YouTuber Chad Uddstrom found a new home in Paraguay, exploring the country and sharing his experiences with thousands of followers online.
