Chef Brent Hopkins – GRAVY Restaurant of Raleigh
The Executive Chef of GRAVY Restaurant in Raleigh married his love of Italian food with his passion for seasonal ingredients from area farmers. His more than 15 years of kitchen experience includes work at some of the best Italian restaurants in Portland, Oregon, where he shaped many of his culinary philosophies, including the farm-to-fork movement and scratch cooking.
Chef Brent makes his own pasta, cures his own meats, and works to foster relationships with farmers who grow the produce he uses. The talented chef was also recently honored by the annual publication, BEST CHEF AMERICA, compiled by a comprehensive process of interviewing chefs across the country. Chefs are nominated for participation by fellow chefs, other culinary professionals, and food enthusiasts.
What keeps Chef Hopkins going is the relationships he’s built with the next generation of sustainable farmers in the Tar Heel State. At Gravy, he uses local Southern ingredients to create traditional Italian dishes. Under his direction, Gravy has become the vibrant downtown destination for handmade pasta and other scratch-made fare in Raleigh’s burgeoning restaurant community.