Josh Hopkins

Raised in Atlanta, Josh Hopkins showed an early interest in cooking by watching the women in his family as they gathered in the kitchen. He began his career with an apprenticeship under certified French Master Chef Christian Chemin and upon finishing, Hopkins spent the next eight years in Charleston, South Carolina, working in the kitchen at Slightly North of Broad and High Cotton. Hopkins returned to Atlanta and served as Chef de Cuisine of Bacchanalia before being tapped as Executive Chef and co-owner of the critically acclaimed Abbatoir. In 2010, Hopkins was named one of four "Chefs to Watch" by Esquire in addition to being a Food & Wine "People's Best New Chef" nominee. After a stint at STG Trattoria, Hopkins joined the team at Empire State South in 2013 where he served as Executive Chef for five years. In the fall of 2018, Hopkins and restaurateur Dennis Lange partnered together to open modern-Italian restaurant and bar Adalina in the Post Riverside community. Adalina's menu changes daily and highlights Hopkins' passion for locally grown ingredients via an in-house pasta program, wood-fired pizzas, and dishes inspired by Northern Italy.