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Roy's Restaurant Taps Gordon Hopkins as Corporate Executive Chef

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DALLAS, Nov. 30, 2017 /PRNewswire/ — Roy’s restaurant has announced the addition of Chef Gordon Hopkins as corporate executive chef of the Dallas-based fine dining restaurant chain. Hopkins has been a celebrated chef since first establishing his culinary career at some of the finest restaurants in Chicago, New York, New Orleans and Hawaii, including a 30-year partnership with Roy Yamaguchi where he was the executive chef/partner for Roy’s original restaurant in Hawaii and, with Yamaguchi, introduced Roy’s throughout the world.  After a long and distinguished career with Roy’s and as Yamaguchi’s culinary partner, Hopkins left the brand in early 2017 to pursue a new venture.

Roy’s Executive Chef Gordon Hopkins

It was Sunil Dharod’s vision, passion, and deep appreciation for the legacy of the Roy’s brand that brought Hopkins back to his Roy’s roots. “When we started discussing who the best person to lead the culinary vision would be for Roy’s, it was clear there was no one better than the talented Chef Gordon,” said Dharod, Dallas entrepreneur, philanthropist and owner of SSCP Management, Inc., parent of United Ohana, LLC.  “We are incredibly honored that Chef Gordon chose to be a part of our Ohana.  His culinary expertise combined with his understanding of the heritage and vision for Roy’s is the perfect combination to ensure we remain grounded in the culture that has made Roy’s such a spectacular culinary experience throughout the world.”

In his new role, Hopkins will continue the culinary evolution for Roy’s and utilize his knowledge, history and experience as Roy’s original executive chef to continue growing the culinary vision for the restaurants.  Hopkins will also provide strategic direction on menu development and will train and mentor new chefs throughout the brand. 

“I am very excited to be back at Roy’s and look forward to sharing my culinary experience with the gifted chefs in each restaurant,” said Hopkins.  “Roy’s truly is a culinary experience that merges French, European and Asian cooking styles in a way that is perfect for today’s fresh approach on elevated gastronomy.”  According to Hopkins, one of the things that has made Roy’s so successful is that each restaurant’s chef utilizes local ingredients and understands the tastes and preferences of the local area when creating their chef’s tasting menu.

Throughout his career, Hopkins has received numerous

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