Dorothy Hopton possesses a decade of wide-ranging experience in the food service industry. She began her career in 1990 as the Owner, Director, and Manager of Harty-Hopton Caterers, Inc. in Pittsfield, Massachusetts. Overseeing a staff of 12 employees, Ms. Hopton directed operations at two seasonal cafes and managed all of the day-to-day catering business, as well. One of the cafes featured Shaker fare, while the other, housed in the Sterling and Francine Clark Art Institute, offered French cuisine. During the off-season from December to April, Ms. Hopton traveled to New York City to develop her skills as a pastry chef at prominent restaurants, such as FRESCO by Scotto, Le Cirque, Circo, and Picholine. She also completed an extensive nine-month program at New York City's French Culinary Institute, obtaining a Grand Diplôme in Classic Pastry Arts. Dorothy Hopton moved to New York City in 1999 to serve as an Executive Dining Room Manager with Restaurant Associates. In this position, Ms. Hopton held responsibility for all dining aspects of internal events for Morgan Stanley and the United Bank of Switzerland (UBS), including the menus and wine lists. Overseeing a staff of 30, she hired new employees, managed the weekly budget, and directed staff meetings. She later utilized her vast knowledge of the industry as a Customer Service Associate for Sherry-Lehmann Wine and Spirits in New York City.
Dorothy Hopton holds a Bachelor of Arts in Liberal Arts, English, and Theatre from Sarah Lawrence College in Bronxville, New York. In 2006, she returned to school at Columbia University to pursue career a nursing. While enrolled at the institution, she simultaneously completed studies toward both Master's and Bachelor's degrees at the School of Nursing. A standout student, Dorothy Hopton held membership in the Alpha Zeta chapter of Sigma Theta Tau International, Honor Society of Nursing and won the top prize for poster presentation at the Eastern Nursing Research Society's 19th Annual Scientific Sessions.