Foodable Network Sits Down with Chef Ted Hopson of LA's The Bellwether

Chef Ted Hopson  | JetSet Times

Chef Ted Hopson | JetSet Times

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.

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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The Growing Food Scene of the San Fernando Valley

The Growing Food Scene of the San Fernando Valley

By Allison Levine, Foodable Contributor

There has never been a shortage of restaurants along Ventura Boulevard in the San Fernando Valley, but these family-owned restaurants tucked along the boulevard and in strip malls had been mostly frequented by locals only. Going to the Valley to eat has never been in the mindset of a westsider. The Valley has rarely been recognized for its culinary offerings, but that is now changing. 

The Valley food scene really started in June 2011 when Black Market Liquor Bar opened with “Top Chef” alum Antonia Lofaso. The first location in the Valley to serve craft cocktails and small plates of New American cooking, Black Market is still packed nightly almost five years later. Then in 2013, Girasol Restaurant was opened by CJ Jacobson, another “Top Chef” alum, who creates colorful dishes with foraged ingredients from the local mountains. Popular venues like Lemonade, Public School, Joan’s on Third, Sweet Lady Jane Bakery, Sugarfish Sushi, and others opened up additional locations in Studio City and Sherman Oaks. But in the last year, many new chefs have been opening up their standalone “foodie-driven” restaurants in the area. 

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