FT33’s Chef de Cuisine, Bradford Hodgkins, grew up in South Texas where he spent his childhood hunting, fishing, and eating fresh meals with his family. Before pursuing his culinary passion, Hodgkins graduated from Texas A&M University, where he studied Industrial Distribution and Engineering Technology. After his tenure as a student, Hodgkins worked in multiple restaurants across Texas, and realized that his education would help him develop a unique management style in the kitchen.
Hodgkins’ love and appreciation for food reminds him of his family, who spent countless memorable evenings in the kitchen. He views cooking as “a celebration of seasons, a chance to honor a special event in someone’s life, and a time to look back at fond memories with others.”
As a self-taught chef, Hodgkins moved to Dallas in 2006 where he began working at Stephan Pyles alongside FT33’s current Executive Chef and Owner, Matt McCallister. He then followed Chef de Cuisine J Chastain to The Second Floor Bistro, where he served as Sous Chef under the direction of Scott Gottlich. There, Hodgkins developed relationships with local purveyors and helped build upon the strengths of a young staff. Soon after, Hodgkins returned to Stephan Pyles as Executive Sous Chef to McCallister.
Hodgkins defines success, explaining, “It’s not you watching me accomplish my goals, but instead it is me helping you accomplish yours.” Armed with this philosophy and an awareness of McCallister’s capabilities in the kitchen, Hodgkins has confidence that he can foster an atmosphere that will amplify the Chef’s creativity and artistic expression. When Hodgkins is not in the kitchen, he resides in Richardson, Texas and enjoys camping and backpacking with his wife and dog.