Josh Hopkins is the Executive Chef of Empire State South.
Joshua Hopkins is the Executive Chef at Empire State South. He was raised in Atlanta, GA. He learned how to cook from the women in his family and by watching cooking shows like “Wok with Yan.” Chef Hopkins’s philosophy is simple, “cook good, local food.” In lieu of culinary school, Hopkins started his career with a formal apprenticeship for French Master Chef Christian Chemin. He has since worked in many acclaimed restaurants throughout the Southeast. He spent the first 8 years of his career working in Charleston. During that time he cooked at Slightly North of Broad and High Cotton. Upon his return to Atlanta he worked as the Chef de Cuisine of Bacchanalia and at Abbatoir, where he served as Chef and co-owner. He then took the lead at STG Trattoria. Josh came to Empire State South during the summer of 2014. In his free time Josh enjoys spending time with his wife, Kristine and their two dogs, playing Frisbee golf and cooking with family.
Hugh Acheson is the author of the James Beard Foundation Award Winning Cookbook “A New Turn in the South: Southern Flavors Reinvented for Your Kitchen,” “Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks,” and “The Broad Fork: Recipes for the Wide World of Vegetables and Fruits.” He is a chef/partner of the Athens, Georgia, restaurants 5&10, The National, the Atlanta restaurant Empire State South, and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.