Meet Our James Beard Award Winning Chef
Regional American cooking is what Chef RJ Cooper does best, having worked in restaurants from New York City to Anchorage and back again. A graduate of the culinary school at Chicago’s Kendall College, the Detroit native has trained with such talents as Guenter Seeger (The Ritz-Carlton, Buckhead), Gilbert Le Coze (Brasserie Le Coze) and Eric Ripert (Le Bernardin). While working as chef de cuisine at Jeffrey Buben’s Vidalia in Washington, D.C., Cooper earned the coveted title of Best Chef Mid-Atlantic from the James Beard Foundation in 2007. Since then, he opened Rogue 24, where his modernist Southern American cooking (served in the form of a 24-course tasting menu) earned three stars from the Washington Post. When he’s not in the kitchen or volunteering with Share Our Strength and the Southern Ground Music & Food Festival, Chef Cooper can be found hanging out with his 10-year-old twins or tooling around Nashville on his motorcycle.