Linton Hopkins Returns to Alma Mater
Chef Delivers Address at Associate Degree Graduation
Hyde Park, NY – Linton
Hopkins, a 1995 graduate of The Culinary Institute of America and James Beard
Foundation Award winner, spoke to 98 recipients of associate degrees in
culinary arts and baking and pastry arts at the CIA’s New York campus on April
Chef Hopkins is executive chef and CEO of Resurgens Hospitality Group with several successful
restaurant concepts in Atlanta, GA, including Restaurant Eugene, Holeman & Finch Public House, H&F Burger, and
Linton’s in the Garden at the Atlanta Botanical Garden.
After earning several James Beard nominations, Hopkins won
the award for Best Chef: Southeast in 2012. He was named as a Food & Wine magazine Best New Chef
in 2009 and as one of its Best New Chef All-Stars in 2013. Bon Appétit selected him as one of five “chefs to watch” in 2005.
Restaurant Eugene made Esquire’s Best
New Restaurants list in 2004 and was chosen by the Atlanta Journal-Constitution as Restaurant of the Year for 2009.
The entire graduation ceremony can be seen online.
Chef and restaurateur Linton Hopkins ’95
(left) and Dr. Tim Ryan, president of The Culinary Institute of
America. Hopkins delivered the commencement address at the CIA's New
York campus on
April 17. (Photo credit: Al Nowak/CIA)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate degrees in culinary arts and baking
and pastry arts and bachelor's degree majors in management, culinary science,
and applied food studies, as well as certificates in culinary arts and wine and
beverage studies. As the world's premier culinary college, the CIA provides
thought leadership in the areas of health & wellness, sustainability, and
world cuisines & cultures through research and conferences. The CIA has a
network of 48,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in New York, California, Texas, and Singapore.
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