His hobby soon turned into a desire to work in the kitchen, and in 1993 he entered the Culinary Institute of America. Hopkins excelled at his studies within the institute, which led him to a prestigious externship with Mr. B’s Bistro, of the renowned Brennan family restaurant group in New Orleans.

Upon graduating, Hopkins worked as a banquet cook and later as saucier for The Grill Room of the Windsor Court Hotel in New Orleans. He then transitioned to Washington’s DC Coast restaurant, where he rapidly moved up the restaurant’s chain of command, becoming chef de cuisine after only four years. In this position, Hopkins had creative freedom, which allowed him to develop new creations that often reflected his Southern roots. His culinary talents flourished during this period, providing him with the skills and desire to open his own restaurant. Restaurant Eugene now stands as an amalgamation of his past experience and continued culinary innovation.

Q&A by Tom Maicon:
What has been the single biggest challenge that has confronted you while constructing Restaurant Eugene?
The biggest challenge I’ve encountered was how much time outside of cooking I had to devote to the process of constructing the restaurant.

What are some of the noticeable differences you see in the Atlanta restaurant scene to that of Washington D.C. and New Orleans?
Atlanta is a wonderful city. My wife Gina and I often talk about how the change that is occurring in Atlanta is similar to what DC and New Orleans experienced 10-15 years ago. We see Atlanta emerging as a national dining destination. The presence of independent ownership is the driving force behind this change.

Being out of the Atlanta market for quite some time; did you find it difficult locating the most appropriate purveyors for your specific needs/ingredients?
In the beginning, the local purveyors were unknown to me, but once I met them, I saw an incredible source for the products I am looking for. The chefs I’ve met have opened the doors to the resources I need and have introduced me to their contacts. The camaraderie among chefs has really helped me.

Who was the greatest influence for you as a chef?
There isn’t just one. My love of food began at home with my mother teaching me to make pancakes, my father showing me the art of frying eggs in bacon fat and my grandfather, Eugene, with his passion for the food he cooked and brought to the table. As a professional, Chef Chenue at the CIA really took me under his wing and taught me the fine art of sauce making. Gerard Maras at Mr. B’s Bistro in New Orleans ingrained seasonality and freshness into me, and Jeff Tunks, my long-time employer, taught me ownership and pride and, most importantly, simplicity on the plate.

Do you have a signature dish?
No, I feel it is premature at the opening of a restaurant to name a signature item. The guests of Restaurant Eugene may fall in love with an item that becomes a signature, but I cannot dictate what that dish is merely by saying “this is the signature dish.” I want the food to speak to the people and the people to speak to us.

What is the most memorable meal you have had?
I’ve eaten at some of the best restaurants in the world. Currently, the restaurant that stands out the most is Shaun Doty’s Mid City Cuisine, where I often eat with my wife and children. The ambiance, honest, well-made food and the company of my family keep me going back.

Cooking: Art, Craft or Science?
All three, and that’s why cooking is such a fascinating and endless journey.

Best trend in food? Trend you'd like to see less of?
Best: Market-driven freshness and seasonality.
Like to see less of: Tapas-Sushi Bars

To garnish or not to garnish? How important is presentation vs. taste?
I love an appropriate garnish - one that fits the style and highlights the dish.
Taste is ultimately the most important thing.

What can we expect from Restaurant Eugene?
Genuine hospitality, warmth and modern beauty along with the best seasonally driven cuisine we can offer.