Executive chef at The independence
Craig Hopson is executive chef at The independence, although his state-of-the-art cuisine has been present at Bacchanal restaurant and Beautique too, where he has been executive chef. He made a name for himself at Le Circ, where he started working as executive chef in 2009. For over 4 decades, this restaurant has offered an unparalleled dining experience earning its place on New York’s gastronomically landscape. Classically trained in the kitchens of Paris, Geneva and his homeland of Australia, the former chef de cuisine of New York restaurants Artisanal and Picholine was later on executive chef of One if by Land, Two if by Sea. During his career, Hopson has experimented with international ingredients to offer a fresh take on the restaurant’s signature approach to Mediterranean cuisine. His culinary philosophy is simple: provide guests with what they want, while adding a personal touch and memorable elements to each dish. When entertaining at home, Hopson visits the greenmarket for inspiration and prepares dishes that are simple and ingredient-driven.
Craig Hopson's Recipes
Squab with Faro, Dried Apricots, Raisins and Almonds