FRIDAY, OCTOBER 14, 2011

Chef E.J. Hodgkinson

E.J. Hodgkinson is a native of Placerville, California, a town northeast of Sacramento. He started cooking in professional kitchens full time while attending high school. At this young age, Hodgkinson realized where his true passion was and became determined to pursue a career in the culinary industry.

After high school, Hodgkinson went to work in Sun Valley, Idaho, for the prestigious Sun Valley Resort. In 2003, he moved back to his hometown to eventually take the helm as executive chef of Tomei's in Placerville at the age of 21. Determined to expand his horizons, Hodgkinson obtained a culinary degree from the Texas Culinary Academy, Le Cordon Bleu, and graduated Summa Cum Laude in 2007. Upon completion at Texas Culinary, he went to work as sous chef for 34th St. Café in Austin, Texas. It was here that Hodgkinson both recognized and implemented the utilization of locally sourced foods. In 2008, just after moving to Atlanta, he joined Woodfire Grill as the sauté chef. Recognizing his talent, Chef/Partner Kevin Gillespie promoted Hodgkinson to sous chef in March of 2009. Hodgkinson continued to prove himself over the next two years and was promoted to chef de cuisine in November of 2011.

At Woodfire Grill, Hodgkinson works hand in hand with Chef Gillespie in creating the daily menu, and continuing the promotion of locally sourced, ingredient-driven cuisine. As a native Californian, Hodgkinson recognizes the value of organic local foods and the importance of sustainable agriculture.