Chef Ted Hopson, of the newly opened The Bellwether in Studio City, began his culinary training at Le Cordon Bleu in Pasadena, but his foray into kitchens began much earlier than that. Growing up in an Italian family, Hopson recalls how food was apart of his upbringing and as such, has always been ingrained into his everyday life.
Hopson's newest concept, The Bellwether, recently opened in Studio City with the goal of showcasing the abundance of California produce as well as highlight the local farmers and purveyors who provide the restaurant with their fresh ingredients. The chef's market-inspired menu has already won over local residents as well as made headlines, including being dubbed one of Los Angeles Magazine's Top 10 Best New Restaurants of 2015.
Read on as we ask the chef six quick questions here.