Australian-born Craig Hopson got his start at The Grange in Adelaide and in the Sheraton on The Park Hotel in Sydney, before cheffing in Switzerland, at Geneva’s Hotel d’Angleterre, and in France, at Restaurant Troisgros, Restaurant Guy Savoy and Lucas Carton. After arriving stateside in 2000, he worked for The Ritz-Carlton in New Orleans and Philadelphia, then landed in Manhattan, at Artisanal and Picholine, before taking the reins at top-rated One if By Land, Two if By Sea and Le Cirque. Now, this StarChefs.com 2007 ‘Rising Star’ award winner’s getting ready to launch his first solo venture, The Brewster.
Chef Craig’s is quite a resume—and one that’s perhaps a little different from what he might have envisioned in his late teens, when his career ambitions leaned more towards competitive surfing. “I just fell into cooking and at the start it was just a job. But I have always wanted to excel at what I’ve chosen to do, so I put my mind to it, worked in the best restaurants I could and traveled ” he says.
Suffice to say, Chef Craig's passion for the kitchen has taken hold. As an alumnus of noted French restaurants, his style’s rooted in classical technique, combined with a love of experimentation. “My inspiration changes day to day, so I love whatever is fresh, new and exciting,” he says. “I want to make food that’s accessible and recognizable, but also delicious and memorable. It should look like something that you might have seen before, but also not like you’ve tasted before.”
Exploring different textures, brighter flavors and varied cuisines, from Italian to Asian, is one way Chef Craig likes to keep his food “fresh.” Approachability’s also important. “Over time, I’ve looked to make things simpler,” he says, also citing his appreciation for all-natural ingredients.
Hopson’s desire to focus on simple-yet-innovative food, fresh ingredients and global flavors is ready to be unleashed at The Brewster. Catering to a “laid-back, downtown crowd,” and housed in a historic brick Carriage House, the New York City restaurant/market will take its inspiration from its historic surroundings, as well as the flavors brought to the U.S. by European, West African, and other influential 19th–century immigrant groups.
The menu’s still in development, but Chef Craig’s got Australian Meat in his differential (and standouts like Australian Beef Ragout with Foie Gras Sabayon, in his track record). One dish up his sleeve for The Brewster is the Alexandre Dumas, combining Australian Beef tenderloin and tongue with mushrooms. Another is a traditional English-style mixed grill, which would feature Australian Lamb as a focal point.