Bryan Hopping is the Executive Chef Matt the Miller’s Tavern in Kenwood.
Bryan’s interest in food and cooking started at the age of ten, when his family moved from the West side of Cincinnati, to Frankfurt, Germany. He immediately became an adventurous eater, and would order anything off a German menu provided it was a Weiner Schnitzel and French fries. He lived in Germany and Belgium, and traveled extensively across the European continent exposing him to cuisines from Russia, France, and Italy, among others. A subsequent move to Japan and travels in China, Thailand, and the Philippines further broadened his culinary experience.
After high school, Bryan matriculated to Middlebury College in Vermont, where he earned a Bachelor’s degree in Geology. It was during the summers at college that Bryan was introduced to the professional kitchen, holding jobs in various restaurants. Bryan decided to pursue a culinary career after college, and began working in various hotels and restaurants in the Cincinnati area, learning from many talented chef’s. He went on to run the banquet kitchen at a small catering company that specialized in providing food for the private jet industry. This provided him the perfect opportunity to hone his skills and knowledge while providing first class food for the ‘jet set’, including everything from gourmet cheese and hand cured meat displays to six-course meals featuring Osetra caviar.
After the catering experience, Bryan moved back into restaurants, spending ten years as the Executive Chef at Eddie Merlot’s Prime Steakhouse & Seafood, where he perfected the art of the steak. When he is not in the kitchen, Bryan enjoys reading, spending time with his two amazing children, and exploring the burgeoning Cincinnati restaurant scene with his fiancé.