Meet Craig Hopson, Chef de Cuisine, Shirley Brasserie
Discover the mastermind behind our exquisite dishes, their culinary journey, and the passion that fuels their artistry. Get a taste of their innovative creations and learn what inspires their culinary magic. Craig Hopson is Chef de Cuisine of Shirley Brasserie at The Hollywood Roosevelt, the historic boutique hotel in the heart of Hollywood. With two decades of culinary experience working at Michelin-starred restaurants, Hopson oversees all culinary operations of the vibrant, newly reimagined French-inspired brasserie offering a comprehensive menu of classic hors d'oeuvres, raw bar selections, cheese and charcuterie boards, butcher cuts hot off the wood-fire grill, and more.
At the helm of Shirley Brasserie is Chef de Cuisine Craig Hopson, an Australian and a veteran of Michelin-starred kitchens. His journey includes training across Australia, Geneva, and Paris, and was also mentored by the legendary Alain Senderens, who imparted the intricate techniques of nouvelle cuisine upon him. With experience that earned him 2 Michelin stars at Picholine in New York and a role as executive chef at Le Cirque, he brings global flavors to the table. Notably, his European tenure saw him refine his skills at prestigious kitchens, including 3-starred Guy Savoy and Lucas Carton in Paris.
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