Linton Hopkins

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Linton Hopkins is an internationally celebrated chef with deep Atlanta roots. A graduate of Emory University and the Culinary Institute of America, Hopkins honed his skills at restaurants in New Orleans and Washington, D.C. before returning to Atlanta to open Restaurant Eugene in 2004, catching the attention of media and food lovers throughout the country with his unique vision of hospitality and community-driven cuisine

Hopkins went on to open Holeman & Finch Public House and H&F Bread Co. in 2008, followed by H&F Bottle Shop, in 2011. In 2009, Hopkins was crowned one of Food & Wine Magazine's Best New Chefs and after several James Beard Award nominations for Best Chef – Southeast, Chef Hopkins took home the prize in 2012. In 2013 he was named one of 25 Food & Wine Best New Chef All-stars and won a competition sponsored by the magazine to become the newest member of Delta's culinary team. His latest endeavors include three H&F Burger outposts in Turner Field, home of the Atlanta Braves, a future H&F Burger at the highly anticipated Ponce City Market in Atlanta, Georgia, and Eugene Kitchen, a proprietary food and beverage development company that will make available to retailers and foodservice operators many of the from scratch pantry products that have made his restaurants so distinctive.

Hopkins is especially committed to celebrating the rich bounty of Georgia farms through his meticulous and loving house-made preparations of natural meats and fresh, local produce. He helped found the Peachtree Road Farmer's Market, and is a member of a number of good-food movement committees, including Georgia Organics and the Atlanta Local Foods Initiative. Hopkins served as the President of the Southern Foodways Alliance during 2012 and worked with Michelle Obama to celebrate the First Lady's Chef's Move To Schools Initiative. He remains insistent that making mayonnaise from scratch, and teaching others to do the same, can change the world.

Linton Hopkins is an internationally celebrated chef with deep Atlanta roots. A graduate of Emory University and the Culinary Institute of America, Hopkins honed his skills at restaurants in New Orleans and Washington, D.C. before returning to Atlanta to open Restaurant Eugene in 2004, catching the attention of media and food lovers throughout the country with his unique vision of hospitality and community-driven cuisine

Hopkins went on to open Holeman & Finch Public House and H&F Bread Co. in 2008, followed by H&F Bottle Shop, in 2011. In 2009, Hopkins was crowned one of Food & Wine Magazine's Best New Chefs and after several James Beard Award nominations for Best Chef – Southeast, Chef Hopkins took home the prize in 2012. In 2013 he was named one of 25 Food & Wine Best New Chef All-stars and won a competition sponsored by the magazine to become the newest member of Delta's culinary team. His latest endeavors include three H&F Burger outposts in Turner Field, home of the Atlanta Braves, a future H&F Burger at the highly anticipated Ponce City Market in Atlanta, Georgia, and Eugene Kitchen, a proprietary food and beverage development company that will make available to retailers and foodservice operators many of the from scratch pantry products that have made his restaurants so distinctive.

Hopkins is especially committed to celebrating the rich bounty of Georgia farms through his meticulous and loving house-made preparations of natural meats and fresh, local produce. He helped found the Peachtree Road Farmer's Market, and is a member of a number of good-food movement committees, including Georgia Organics and the Atlanta Local Foods Initiative. Hopkins served as the President of the Southern Foodways Alliance during 2012 and worked with Michelle Obama to celebrate the First Lady's Chef's Move To Schools Initiative. He remains insistent that making mayonnaise from scratch, and teaching others to do the same, can change the world.