Chef Cleophus  J. Hethington is a two-time James Beard Award finalist and U.S. Navy veteran whose culinary career spans over 15 years across world-class kitchens. A Miami native, he honed his craft in numerous Michelin-rated establishments, including Jean‑Georges in New York, Lazy Betty in Atlanta, La Sponda in Positano, Italy, and D.O.M. in São Paulo, Brazil.

Today, Chef "Ophus," as he's affectionately called, serves as Culinary Director at Baltimore’s Kneads Bakeshop, having previously held notable Executive Chef posts at Canje in Austin, Benne on Eagle in Asheville, and Zak The Baker in Miami—where he played a key role in earning a Michelin Bib Gourmand and regional recognition.

Deeply influenced by his African heritage, Southern upbringing, and global travels, Chef Ophus founded Anansi, a fine dining pop-up exploring Afro-Diasporic foodways and folklore that earned Atlanta Magazine’s Best Pop-Up distinction, as well as boutique spice company Triangular Traded Spice, producing handcrafted blends that honor the diversity of global flavors.

His culinary voice and leadership have garnered acclaim in Eater, Atlanta Magazine, Zagat, and PBS, reaffirming his belief that food is a powerful vessel for cultural memory, identity, and meaningful exchange.