From a Single Salad Bar to a National Movement
It all started with a simple question: why is fast food so rarely good for you? In 2012, our founders opened the first Chopt location at 618 12th St NW in Washington DC with a mission to change that. Armed with a sharp knife, a love of bold flavours and a commitment to sourcing the finest produce, Chopt was born.
Within a year, lines stretched around the block at lunch. Guests weren't just eating — they were discovering that a chopt restaurant could be as exciting as any chef-driven dining room. Word spread, demand grew, and we grew with it — carefully, never compromising on ingredient quality or the craft behind every bowl.
Today, Chopt serves communities across the United States, but every location holds true to the same founding philosophy: fresh, seasonal, made-to-order food that actually tastes like something worth coming back for.
- Locally sourced ingredients from regional farms
- Every bowl crafted to order — never pre-made
- Zero artificial preservatives or colouring
- Sustainable packaging across all US locations
Values That Drive Everything We Do
At Chopt, our values aren't printed on a wall — they live in every ingredient we choose, every bowl we craft and every guest we welcome.
Freshness First
We partner with regional farms to bring the freshest produce to your bowl, delivered daily to every location across the United States.
Crafted with Care
Each salad, grain bowl and wrap is assembled by hand with intention — never rushed, never pre-packaged, always made for you.
Planet Positive
From compostable packaging to reduced food waste programmes, we are working toward a greener future one bowl at a time.
Community Rooted
Chopt gives back to the communities it serves — supporting local food banks, school nutrition programmes and urban farming initiatives.
"To make bold, nourishing food accessible to everyone — proving that eating well and eating deliciously are never mutually exclusive."
— Chopt Founders, Washington DC, 2012
A Decade of Fresh Food History
From a single DC salad counter to a movement that spans the United States — here are the milestones that shaped Chopt.
The First Chop
Chopt opens its doors at 618 12th St NW, Washington DC. On day one, the line stretches half a block. The city is ready for something fresh.
The Grain Bowl Revolution
We introduce our now-iconic warm grain bowl menu, marrying ancient grains with bold roasted vegetables. It becomes our best-selling category within three months.
Expanding Across the US
Chopt expands beyond Washington DC, bringing its chopt restaurant concept to New York, Boston and Chicago. A national audience discovers the Chopt difference.
Farm Partnership Programme
We launch our direct farm partnership programme, locking in relationships with over 30 regional farms to guarantee seasonal freshness and fair pay for growers.
Digital & Delivery Launch
Chopt launches its online ordering platform and delivery partnership, ensuring guests across the United States can enjoy fresh bowls wherever they are.
1 Million Bowls Milestone
Chopt celebrates serving its one-millionth bowl. We mark the milestone by donating 10,000 meals to local food banks across the cities we call home.
Zero-Waste Kitchen Initiative
We roll out our Zero-Waste Kitchen Initiative across all US locations, composting 95% of food waste and switching entirely to compostable service ware.
The People Behind Every Bowl
Our team brings together culinary passion, nutritional expertise and an obsession with fresh ingredients. Meet the people who make Chopt what it is.
Marcus Reid
With 20 years in professional kitchens, Marcus brings the culinary vision that makes every Chopt bowl taste like a restaurant meal — in a fraction of the time.
Priya Anand
A registered dietitian and food entrepreneur, Priya built the nutritional framework that guides every Chopt recipe — bold flavour, optimal nourishment.
Jordan Blake
Jordan oversees the daily rhythm of every Chopt location, ensuring that the quality of your bowl in Washington DC is identical to the one in any other US city.
Elena Torres
Elena builds and nurtures our relationships with regional farms across the United States, travelling the country to find the most sustainably grown, flavour-packed produce.