Chef Katie Hopkins

Personal Chef In Thomasville

I am a self taught professional chef. Having run my own catering business along with our cafe/bar/venue for 16 years in England, I returned to the states in 2016 with my husband where I began working as an executive chef for a sorority at FSU. I then went on to work as a Director of Dining Services at a Hospital nearby and have recently ventured out on my own again as a personal chef. My aim is to help others find their joy while relieving the stress of catering, whether it's the every day task of preparing dinner or hosting a special event.

For me, cooking is...

how I take pleasure in contributing to other's happiness.

I learned to cook at...

throughout my life, picking up tips & skills along the way; as a child from my mom, as an adult from working in restaurants & running my own business.

A cooking secret...

Cooking from scratch, acknowledging the importance of quality ingredients & embracing creativity to elevate flavors turning every meal into a delight!

My menus

Farm Fresh, Local Indulgence

STARTER

Choose 1 dish

Smoked Salmon Palmiers - Puff Pastry | Cream Cheese | Zucchini Dill

Blackened Gulf Shrimp - Cucumber | Crushed Avocado | Lime Zest | Remoulade

Hot Honey Peach Crostini - Pecorino & Romano | Prosciutto | Burrata | Basil & Thyme

Sautéed Button Mushrooms - Garlic | Cracked Black Pepper | Parmesan

FIRST COURSE

Choose 1 dish

Arugula & Fennel Salad - Lemon Dijon Vinaigrette | Course Ground Black Pepper | Pine Nuts

Truffled Cauliflower Soup - Cannelini Beans | Lemon | Truffle Oil

Strawberry Caprese Salad - Mozzarella | Toasted Walnuts | Balsamic Glaze | Sweet Basil

MAIN COURSE

Choose 1 dish

Dry-Aged Sirloin Cap Steak - Smokey, Hot Honey Compound Butter | Fondant Potatoes | Crisp Asparagus Tips

French Cut Pork Chops - Blueberry Balsamic Glaze | Sweet Potato Hash | Spring Beans & Yellow Squash

Glazed Lamb Chops  - Hoisin & Balsamic Glaze  | Charred Bok Choy & Scallions  | Steamed White Rice

Shrimp & Grits - Gulf Shrimp | Crisp Bacon | Spiced Tomato Broth | Smoked Gouda Cheese Grits | Arugula

Grilled Eggplant - Wild Rice Tabbouleh | Lemon Zest | Fresh Herbs | Feta | Blackberries

DESSERT

Choose 1 dish

Délice au Citron Vert - Key Lime Cheesecake Parfait | Fresh Cream | Sable Breton

Raspberry Pavlova - Crisp, Soft Centered Meringue | Fresh Raspberries | Raspberry Sauce | Chantilly Cream

Lemon Panna Cotta - Vanilla Bean | Fresh Berries | Local Honey | Edible Blossoms

The Language of Love

STARTER

Choose 1 dish

Caprese Skewers - Salami Rose | Mozzarella | Tomato | Basil | Balsamic Glaze

Crostini Rouge - Ricotta | Roasted Red Peppers | Pine Nuts | Rosemary | Lemon Zest

Blackened Shrimp Bites - Cucumber | Crushed Avocado | Lime Zest | Remoulade

Apple - Brie Roses  | Apple Butter | Toasted Pecans | Puff Pastry | Caramel

FIRST COURSE

Choose 1 dish

Ribboned Zucchini & Burrata Salad - Basil | Chili | Lemon | Toasted Pinenuts

Tuscan Artichoke Soup - Sun Dried Tomatoes | Baby Spinach | Asiago

Roasted Mushroom Soup - Chestnut, Porcini & Shitake Mushrooms | Cream | Sherry | Thyme | Cracked Black Pepper

Truffled Cauliflower Soup - Cannelini Beans | Lemon | Truffle Oil

MAIN COURSE

Choose 1 dish

Red Wine Braised Beef Short Rib - Pomegranate | Au Jus | Grana Padano & Pecorino Risotto | Roasted Broccolini

Chicken Kiev - Free Range Chicken Breast | Herbed Butter |  Panko Breading  | Crushed Red Skin Potatoes |  Broccolini

Glazed Lamb Chops  - Hoisin & Balsamic Glaze  | Charred Bok Choy & Scallions  | Steamed White Rice

Mushroom Wellington - Puff Pastry | Butternut Squash | Roasted Chestnuts | Sage | Thyme

DESSERT

Choose 1 dish

Chocolate Fondue - Sharing Platter | Fresh Fruit | Marshmallows | Pink Wafers | Pretzels

"Love Lift Us Up" - Heart Shaped Puff Pastry Tarts |  Strawberry | Chocolate | Pearl Sugar

Affogato - Vanilla Gelato | Biscotti | Crumbled Dark Chocolate | Chopped Pistachios | Hazelnut Liquor

Raspberry Pavlova - Crisp, Soft Centered Meringues | Fresh Raspberries | Raspberry Sauce | Chantilly Cream with Vanilla Bean

Chocolate Covered Strawberries - White, Dark & Milk Chocolates | Crushed Pecans

Bachelorette Party!

STARTER

Choose 1 dish

Jalapeño Popper Dip - Cream Cheese | Fresh Jalapeños | Panko Topping | Blue Corn Tortillas

Hot Honey Peach Crostini - Pecorino & Romano | Prosciutto | Burrata | Basil & Thyme

Baked Asian Cauliflower Wings - Panko | Maple, Ginger, Tamari Sauce | Crushed Red Pepper | Sesame Seeds | Scallions

Smoked Salmon Palmiers - Puff Pastry | Cream Cheese | Zucchini Dill

FIRST COURSE

Choose 1 dish

Jicama Orange Salad - Bell Peppers | Red Onion | Cucumber | Cilantro | Lime

Strawberry Caprese Salad - Mozzarella | Toasted | Walnuts | Balsamic Vinaigrette | Basil

Spiced Sweet Potato Salad - Kale | Red Onion | Pomegranate | Tahini Dressing

Arugula & Fennel Salad - Lemon Dijon Vinaigrette | Course Ground Black Pepper | Pine Nuts

MAIN COURSE

Choose 1 dish

Peri Peri Chicken Tacos - Mango | Salsa | Black Beans | Avocado

Herb Crusted Pork Loin - Butternut Squash | Pearl Barley Risotto | Wilted Greens

Vegan Katsu Curry - Panko Crusted, Marinated Tofu | Coconut Jasmine Rice | Pickled Cucumber & Ribboned Carrots

Mediterranean Flat Iron Steak - Charred Peppers, Tomatoes & Squash | Kalamata Olives | Hummus | Feta | Tzatziki

DESSERT

Choose 1 dish

Matcha Tres Leches - Fluffy Sponge | Honey | Coconut

Tiramisu Trifle - Mascarpone Custard | Dark Chocolate | Espresso | Almond Liqueur | Slivered Almonds

Blueberry Ganache Tart - Buttery Crust | Fresh Blueberries | Cream | White Chocolate

Apple Crisp - Cinnamon | Oats | Vanilla Bean Ice Cream | Caramel

Gusto Italiano

STARTER

All inclusive

Crimini Mushrooms stuffed with Shallots, Walnuts, Parmesan & Panko

FIRST COURSE

All inclusive

Caprese Salad with Vine Ripened Tomatoes, Fresh Basil, Buffalo Mozzarella & Balsamic Glaze

MAIN COURSE

All inclusive

Spaghetti Carbonara served with Roasted Asparagus, Cherry Tomatoes and Rosemary Focaccia Bread

DESSERT

All inclusive

Biscotti & Affogato topped with Crumbled Dark Chocolate & a Hazelnut Liquor

Porc Aux Saveurs

STARTER

All inclusive

Tomato Confit Tartine with Local, Sweet Grass Soft Goat Cheese

FIRST COURSE

All inclusive

Roasted Butternut Squash & Carrot Soup dressed with Roasted Pepitas

MAIN COURSE

All inclusive

Local, Pasture Raised Herb Crusted Pork Loin finished with Sage Butter served with Honey Crisp Apple & Sweet Onion Sauté, Steamed Broccoli Rabe & Creamy Mashed Potatoes

DESSERT

All inclusive

Délice au Citron Vert - French Twist on a Key Lime Cheesecake Parfait

Simply Southern Brunch

STARTER

All inclusive

Buttery Grits with Smoked Gouda

FIRST COURSE

All inclusive

Home-made Sage & Maple Breakfast Sausage Patties

MAIN COURSE

All inclusive

Thick Sliced Smokey Bacon & Creamy Scrambled Eggs

DESSERT

All inclusive

Scratch Backed Buttermilk Biscuits with Warm Apple Butter

Kasbah Voyage

STARTER

All inclusive

Honey Goats Cheese Dates with Walnuts

FIRST COURSE

All inclusive

Shaved Carrot, Cranberry & Almond Salad with an Orange Citrus Vinaigrette

MAIN COURSE

All inclusive

Braised Moroccan Eggplant with Plum Tomatoes, Earthy Spices & a Lemon Zest served with Roasted Potatoes, Harissa & Scratch Made Flat Bread

DESSERT

All inclusive

Freshly Baked Brownies topped with Pistachio Ice Cream & Warm Cherries

Mare Delizioso

STARTER

All inclusive

Antipasti Platter

FIRST COURSE

All inclusive

Shredded Brussels Salad with Watercress, Pecorino Romano, Pancetta & a Champagne Vinaigrette

MAIN COURSE

All inclusive

Seafood Ciopinno - Italian Seafood Stew with Mussels, Clams, Shrimp & Halibut served with Roasted Vegetables, Parsley & Olive Gremolata and Ciabatta

DESSERT

All inclusive

Lemon Panna Cotta with Fresh Berries

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Chef Katie's reviews

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4 services

A message to Chef Katie: A message to Chef Katie: Hi Chef! Everything was phenomenal. You were so kind and communicative from the start. You made the process simple. Your menu proposal captured me and you took it away from there! My Wife has been scouring the internet for a recipe that resembles your Crostini Rouge. We wouldn’t change a single thing about having you as our chef for this experience or the food you prepared for us. It was worth every cent. Your exceptional professionalism and wholesome story only contributed to the lovely memory we were able to make.