A culinary team member of Anne Quatrano and Clifford Harrison’s family of restaurants since 2005, chef Joshua Hopkins takes the helm of the kitchen as executive chef and business partner for Abattoir, which opened in May 2009. Originally bringing “whole animal cuisine” to Atlanta’s Westside, Hopkins features locally and humanely raised proteins and fresh fish served in a variety of ways, as well as peak-of-the- season produce from local farmers. His dishes exude a rustic approach that utilize the bold complexities yet simple flavors characteristic of French cooking methods.

With a number of valuable apprenticeships throughout his career but never having attended a formal culinary school, Hopkins credits chefs with whom he has worked alongside for his inspired talents. Most significantly, Hopkins’ mother was the leading force behind his love of food. Hopkins would help to prepare meals for his family, delving into the use of fresh ingredients, basic techniques and the uncomplicated flavor combinations of comfort food as a young boy. In addition, Hopkins attributes Anne Quatrano with helping him gain patience with food and continuing to refine his skills.

Most recently serving as chef de cuisine at Bacchanalia, Hopkins began working at the restaurant consistently named one of the Southeast’s best as a line cook in 2005. He was promoted to sous chef after just six months of showcasing his strong regard for seasonal ingredients and masterful presentations. Prior to working at Bacchanalia, Hopkins apprenticed with Maverick Southern Kitchens restaurant group in Charleston, S.C., beginning in 1998. There he served as a line cook at Slightly North of Broad and then opened High Cotton as the sous chef. A proponent throughout his career of Southern cuisine complemented by French cooking techniques, Hopkins’ first introduction to the culinary arts was at the Capital City Club in Atlanta under Chef Christian Chemin.