Craig Hopson Appointed Chef de Cuisine of Shirley Brasserie at The Hollywood Roosevelt

Craig Hopson is Chef de Cuisine of Shirley Brasserie at The Hollywood Roosevelt, the historic boutique hotel in the heart of Hollywood. With two decades of culinary experience working at Michelin-starred restaurants, Hopson oversees all culinary operations of the vibrant, newly reimagined French-inspired brasserie offering a comprehensive menu of classic hors d’oeuvres, raw bar selections, cheese and charcuterie boards, butcher cuts hot off the wood-fire grill, and more. Hopson is committed to sourcing fresh, sustainable ingredients from local purveyors, elevating the dining experience and ensuring that each dish bursts with the authentic flavors of the region combined with modern French cooking techniques.


Shirley Brasserie’s open-air kitchen features European-inspired delicacies such as escargot, niçoise salad, French onion soup, bone marrow that features Californian uni, as well as classically satisfying dishes such as lobster pasta, mussels prepared in white wine sauce, 24-hour marinated beef oxtail bourguignon with pomme purée, and duck leg confit. For seafood enthusiasts, the Royal Seafood Tower offers a signature experience encompassing oysters, shrimps, crudos, lobster, and king crab.


A native Australian, Hopson began his career apprenticing in his home country before relocating to Europe where he was trained in the art of French cuisine at renowned institutions including three-starred Restaurant Guy Savoy and Lucas Carton in Paris. While in Europe, Hopson was mentored by the legendary Alain Senderens, who imparted the intricate techniques of nouvelle cuisine. Upon moving to New York City, Hopson continued to ascend the ranks within Manhattan’s culinary scene leading some of the city’s most prestigious kitchens, including Picholine and critically acclaimed restaurant Le Cirque by Sirio Maccioni, opening outposts in India, Dominican Republic, and the Holland America cruise lines. Hopson moved to Los Angeles seven years ago and most recently served as executive chef at The Strand House in Manhattan Beach.

Read Also: 21-Year-Old Whiskey: Caribbean and Irish Fusion

In his leisure time, Hopson enjoys surfing, spending time outdoors with his wife and dog, and getting together with friends over Australian style “barbie” in the backyard.