Evangeline “Lynn” Hopkins, Associate AIA
President and Managing Principal
B.F.A., Design, 1974, Maryland Institute College of Art
Lynn Hopkins’s career in food service took root in childhood. Her father owned Sun Valley Foods, a company that sold chickens and eggs to restaurants and major federal institutions in Washington, DC. For decades Lynn was exposed to various aspects of the wholesale food business. Before and during college at the Maryland Institute College of Art in Baltimore, Lynn worked in a variety of restaurants.
After receiving her Bachelor of Fine Arts degree, Lynn Hopkins served in the Peace Corps in Sierra Leone, West Africa, where she taught art at the Government Model Middle School. After her tour of duty, Lynn returned to the restaurant business where she met and married Executive Chef Richard Hopkins. Upon this early foundation, Lynn has built more than thirty years of experience — teaching and learning from clients during the completion of hundreds of design projects and related research.
Lynn Hopkins co-founded Hopkins Foodservice Specialists, Inc., with Richard Hopkins in 1976 and has established the firm as a national leader in food service planning and design. As an expert on emergent trends in food service, Lynn shows clients how their costly new food service facilities can return the investment by drawing maximum participation from a discriminating customer base.
Lynn Hopkins is an associate member and strong supporter of the American Institute of Architects. Through HOPKINS she has sponsored numerous AIA and American Architectural Foundation events, and is a member of the AIA Committee on the Environment.
She is widely known for her creative newsletter, FYI, through which Lynn offers her readers interesting and thought-provoking articles. Feature articles have included: ”The Giving Kitchen” on how the utility-hungry kitchen can recycle energy; “Creating Brilliant Concepts” on the process of concept development; and “Disaster-Free Air” on innovations in hood design.
Lynn Hopkins' unwavering quest for progress and excellence has defined her leadership style at Hopkins Foodservice Specialists, Inc.
