Craig Hopson’s work in hospitality was meant to support a competitive surfing career, but even in the modest setting of a hotel near his hometown in Perth, Australia, Hopson realized his passion for cooking ran deep. So he traded in his board for four years of schooling and apprenticeships around the country.
Hopson’s began at The Grange and Gekko in the Sheraton on the Park Hotel, with travels to Geneva and the Hotel d’Angleterre, and then France to stage at Restaurant Troisgros, Restaurant Guy Savoy, and Lucas Carton.
Stateside, Hopson worked as sous chef at fine-dining Victor’s in the Ritz-Carlton New Orleans. Working his way north, Hopson stopped in Philadelphia as chef de cuisine of the Ritz-Carlton's Paris Bar and Grill, followed by jobs in Manhattan at Terrance Brennan's Artisanal, and then as chef de cuisine at Picholine—where Hopson earned a 2007 StarChefs.com Rising Star Chef award. After nearly four years at Picholine, Hopson moved on to revive the kitchen of One if By Land, Two if By Sea. In January 2009, Hopson joined culinary proving ground Le Cirque, leaving in January of 2012 with plans for his first solo restaurant, The Brewster.