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 with his wife, Gina, in 2004. The restaurant captured the acclaim of media and food lovers throughout the country with the couple’s unique vision of hospitality and community-driven cuisine.

The Hopkins’ went on to open Holeman and Finch Public House and H&F Bread Co. in 2008, followed by H&F Bottle Shop in 2011. In 2009, Hopkins was chosen as one of Food & Wine Magazine’s Best New Chefs; named one of the magazine’s 25 Best New Chef All-stars in 2013; and in 2014 he was selected by its editors to be one of four Best New Chefs comprising the inaugural culinary team for its Chefs Club Manhattan restaurant. After several James Beard Foundation nominations for Best Chef: Southeast, Chef Hopkins took home the award in 2012.

The popularity of the cheeseburger served at Holeman and Finch Public House prompted the opening of three H&F Burger outposts in Turner Field, home of the Atlanta Braves, and the first standalone H&F Burger will open at Ponce City Market in Atlanta, Georgia in spring 2015. In 2013, Chef Hopkins became a member of Delta’s culinary team, instigating the founding of Eugene Kitchen, a proprietary food and beverage development company, to facilitate the production of Chef Hopkins’ in-flight fare. The duo has most recently partnered with the Atlanta Botanical Garden to open the Café at Linton’s in the Garden, with plans for a newly built restaurant, Linton’s in the Garden, in time for the 2015 holiday season.

Hopkins is especially committed to celebrating the rich bounty of local produce from Georgia farmers and 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 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 with his wife, Gina, in 2004. The restaurant captured the acclaim of media and food lovers throughout the country with the couple’s unique vision of hospitality and community-driven cuisine.

The Hopkins’ went on to open Holeman and Finch Public House and H&F Bread Co. in 2008, followed by H&F Bottle Shop in 2011. In 2009, Hopkins was chosen as one of Food & Wine Magazine’s Best New Chefs; named one of the magazine’s 25 Best New Chef All-stars in 2013; and in 2014 he was selected by its editors to be one of four Best New Chefs comprising the inaugural culinary team for its Chefs Club Manhattan restaurant. After several James Beard Foundation nominations for Best Chef: Southeast, Chef Hopkins took home the award in 2012.

The popularity of the cheeseburger served at Holeman and Finch Public House prompted the opening of three H&F Burger outposts in Turner Field, home of the Atlanta Braves, and the first standalone H&F Burger will open at Ponce City Market in Atlanta, Georgia in spring 2015. In 2013, Chef Hopkins became a member of Delta’s culinary team, instigating the founding of Eugene Kitchen, a proprietary food and beverage development company, to facilitate the production of Chef Hopkins’ in-flight fare. The duo has most recently partnered with the Atlanta Botanical Garden to open the Café at Linton’s in the Garden, with plans for a newly built restaurant, Linton’s in the Garden, in time for the 2015 holiday season.

Hopkins is especially committed to celebrating the rich bounty of local produce from Georgia farmers and 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 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.