While many of his clients make big moves on the gridiron, Chef Hoppie appreciates that his food helps to fuel those athletic achievements. From his Dallas Cowboys clients to his own culinary career, he understands that keeping it real is just as important as impeccable flavor. Through his partnership with Dos Equis, that concept inspired many people to showcase their best bites.
The phrase real ones might have applied to this particular tailgate campaign, but that concept drives a lot of what Chef Hoppie does within his culinary career. Even though his food has been praised by his Dallas Cowboys clients like Dak Prescott, CeeDee Lamb, and others, the chef is the one who is driving the plays in the kitchen.
As the chef commented, “it’s about knowing those real ones, knowing who you are serving, but making sure that it’s the right way. Changing who I am just makes it pointless for you to be coming to me to cook for you. My food is seasonal, flavorful, but I make sure that it is something that you need. It feels like a home cooked meal, but it is nutritionally wise. It has the items that the client needs but it is really enjoyable.”
As the chef went onto explain, athletes’ diets change depending on the time of year. He needs to adapt to those moments. Finding that balance without losing the key factor of great tasting food is what this chef does best.
One of the reasons why these ideas resonate with Chef Hoppie is because he is a former football player. He mentioned, “once they tasted my food, they have a different outlook. I’ve had clients that never liked salmon, now that is one of their favorite dishes. It is about finding that opportunity to cook for them and them getting to know me and my food.”
While the food always impresses, the chef believes that it comes down to relationships. Whether it is knowing Coach Deion Sanders or his partnership with Dos Equis, he said, “those relationships are the most important parts of our lives.” It is another example how food brings people together in any and every situation.
His partnership with Dos Equis celebrated how the tailgate brings people together for family, fun, and food. As he mentioned, the football gathering has “everyone looking for a great meal and a great time. No matter if the event is in Texas or anywhere else you leave all your worries behind for that football gathering and enjoy the moment that brings everyone together.”
Whether people choose the menu based on their favorite team or pair the food with the team’s opponent, there are options for everyone. Chef Hoppie recommends a beer queso recipe that he makes with Dos Equis. That big flavor can help stand up to all that smack talking over which team will prevail at the end of the four quarters.
Since he is in Texas, many of his dishes focus on grilling and barbecue. Luckily, the Mexican beer pairs well with almost anything on the menu. From some brats with onions and peppers to big, bold barbecue, that lager can go with almost anything.
And, what advice does Chef Hoppie have for anyone who wants to keep it real and pursue a culinary career, like his as a personal chef. He said, “the reason how I got into the personal chef route for athletes focused on defining who I am, defining who I wanted to be known for, and defining what I want my flavors to be. I built and stayed in my land and never worry about what’s going on in others’ lanes on the same highway.”
Celebrating the real ones happens everyone, not just in proximity to the football field. Take Chef Hoppie’s advice, find that lane, and drive success no matter where it takes you.