Ted Hopson

Ted Hopson, Executive Chef at Father's Office, a legacied gastropub with locations in Culver City and Santa Monica, has a simple philosophy when it comes to food: don't forget the twist.

Trained at Le Cordon Bleu in Pasadena, the move is a recent one for Hopson, joining the gastropub in October of 2010. Prior to that, he spent six years at Water Grill, a fine-dining seafood restaurant in downtown Los Angeles, learning high-end applications of his craft. While he's grateful for the skills acquired in the Michelin-starred establishment (when Los Angeles was a part of the ratings system), he's now creating a "cozier" menu with many of the same ingredients at a pub-fare price point more in line with Hopson's upbringing in a large, Italian family and personal ethos: sharing a love of food by making it accessible to friends and family.