Quick Six With... Ted Hopson, Chef and Owner of The Bellwether

Quick Six With... Ted Hopson, Chef and Owner of The Bellwether

By Courtney Walsh, West Coast Editor

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.

Spending six years working at Michelin-starred The Water Grill in Downtown Los Angeles, Hopson went on to become Executive Chef of one of LA's top gastropub Father's Office, overseeing the culinary program established by Sang Yoon at the restaurant's two locations. After a long career working to make other's restaurants great, last year Hopson decided to open his own restaurant and alongside Ann-Marie Verdi, also from Father's Office, who signed on as co-owner and beverage director. 

The duo's new concept, The Bellwether, was 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. Chef Hopson'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.    

Below, we ask the chef six quick questions.

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