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Gary Cooper

Sous Chef

Originally from Newport News, Virginia, Chef Cooper was given a love of cooking, hunting, fishing, and gardening at a young age by his parents. He is a graduate of the Art Institute of Washington’s culinary arts program and has spent 11 years with Kimpton Hotels & Restaurants.

While there, he had the opportunity to work with several talented and passionate chefs (including Chef Harper McClure, now Executive Chef at Mintwood Place), while honing in on his culinary passions: skilled butchery, charcuterie-making, and broad-use fermentations.

Chef Cooper brings a love of French and modern American cuisine, along with his Southern upbringing, to form a signature style of New American, simple food expressed in technique-driven dishes.

Outside the kitchen, he enjoys relaxing at home with his wife, supporting the Washington Nationals baseball team, capturing the natural scenes of Northern Virginia in his photography, and getting his hands dirty in his home vegetable garden.