Best Chef Brent Hopkins moved to Raleigh, NC after cooking for years at restaurants in Portland, OR. He brings the West Coast farm-to-fork ethos to North Carolina, to the kitchens at Gravy and The Raleigh Times of the Empire Eats restaurant group. What keeps 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.
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