Linton Hopkins, Executive Chef, Restaurant Eugene/Resurgens Hospitality
Linton Hopkins is executive chef and owner of Restaurant Eugene in Atlanta, which he runs with his wife Gina. The recipient of the 2012 James Beard Award for "Best Chef: Southeast," Hopkins is committed to celebrating the rich bounty of Georgia farms through his meticulous house-made preparations of naturally raised meats and local produce as well as highlighting seafood from the nearby Gulf and Georgia coastlines.
Hopkins, a fourth-generation Atlanta resident, took his first restaurant job at a catering company at age 15, and continued working in kitchens through college. After earning an anthropology degree from Emory University, Hopkins was on track to attend medical school, but switched gears and opted to pursue his passion for cooking at the Culinary Institute of America in Hyde Park, New York. In 2004, the Atlanta native returned to his hometown to open Restaurant Eugene, named after his grandfather. Hopkins has since been named a “Best New Chef” by Food & Wine magazine. In 2008, Hopkins expanded his operations with Holeman & Finch Public House and H&F Bread Co. The newest endeavor, H&F Bottle Shop, a retail wine and spirits market, opened in 2011. In addition, Hopkins founded the Peachtree Road Farmers Market with his wife and is a member of the Georgia Organics Chef Advisory Committee, Atlanta Local Foods Initiative, Atlanta Public Schools District Wellness Council and the Southern Foodways Alliance.