Before opening Rogue 24, Cooper served as Chef de Cuisine at Vidalia, an award-winning southern fine dining restaurant in Washington, DC from 2004 to 2010. During his tenure at Vidalia, Cooper went “rogue” and created a 24-course tasting menu, which served as the original inspiration for his restaurant.
In 2006, Cooper received the Rising Star Chef award from Star Chefs, and in 2007 he won the prestigious James Beard Foundation Award for Best Chef Mid-Atlantic.
After graduating from the Culinary School at Kendall College in Illinois, Cooper moved to Atlanta, where he spent time honing his craft working with several esteemed chefs.
Cooper then moved on to work with Eric Ripert at Le Bernardin, the Michelin 3-Star award-winning restaurant in New York City, fine tuning his traditional French technique. During a three-year stint in Anchorage, Alaska, Cooper continued his culinary development by taking the helm at Crow’s Nest Restaurant in The Captain Cook Hotel. With the intent to bring the restaurant back to its former four star-four diamond quality, Cooper headed up the kitchen and revamped the menu, boosting staff morale and impressing locals.
In the late 1990′s, Cooper moved to Washington D.C. to build his local resume at The Oval Room and New Heights, before joining Vidalia as Chef de Cuisine in 2004.
WINE CURMUDGEON, JEFF SIEGEL, and Author, Restaurant Reviewer, Washingtonian Magazine, will also be on the show.
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