Summary
Work History
Education
Skills
Additional Press
Awards And Attention
Timeline
GeneralManager
RJ Cooper

RJ Cooper

Chef | Culinary Director
Nashville,TN

Summary

Positive and energetic leader with a deep passion for culinary innovation and team development. Extensive knowledge of menu planning and kitchen operations, with strong expertise in cost control and vendor management. Dedication to enhancing dining experiences and driving restaurant success.

Work History

Culinary Director

Kohler Hospitality
08.2024 - Current
  • Annual Sales Volume combined: $45 Million
  • 170 chefs, sous chefs and culinary professionals under reporting umbrella
  • 16 culinary outlets campus wide
  • 2 remote culinary outlets
  • Elevated culinary experiences across all properties
  • Changed brand identities
  • Curated, executed and collaborated the 2024 Food & Wine experience
  • Reduced all labor costs and food cost to market
  • Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
  • Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
  • Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
  • Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
  • Collaborated closely with other department heads to ensure seamless coordination of events, leading to successful outcomes for all involved parties.
  • Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
  • Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
  • Expanded catering services portfolio to accommodate changing market demands, including corporate functions, weddings, and special events.
  • Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
  • Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
  • Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
  • Motivated staff to perform at peak efficiency and quality.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

Culinary Director | Food & Beverage Experience Director | Acting Hotel General Manager

Wheatleigh Hotel
10.2023 - 02.2024
  • Visionary of Sage & Sparrow multi course dining experience
  • Visionary of Hawthorne Upscale Casual dining
  • Managed all aspects of the Culinary program & Hotel
  • Accolades: Forbes 5 Star for both dining rooms & the hotel
  • Owner has decided to close the property
  • Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
  • Oversaw staff scheduling processes that ensured adequate coverage during peak periods without compromising service standards or employee job satisfaction levels.
  • Enhanced dining experiences by developing innovative and diverse menus tailored to various dietary needs and preferences.
  • Monitored food preparation processes to ensure adherence to standardized recipes and presentation guidelines for a consistent dining experience across all outlets.
  • Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
  • Improved kitchen morale by fostering a positive work environment where team members felt valued and supported in their professional growth opportunities.
  • Developed a strong culinary team through consistent coaching, mentoring, and performance evaluations resulting in excellent employee retention rates.
  • Introduced new culinary techniques and equipment to the kitchen team, elevating the overall skill set and capabilities of staff members.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Reduced spending by 40% by documenting inventory and purchases for budget management.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Culinary Consultant

Pullman Standard Bar
11.2022 - 09.2023
  • Design and layout of bar and kitchen
  • Curated & Implemented culinary menus with full recipe catalogs
  • Mentored & trained both culinary and mixologist team
  • Collaborated with restaurant owners to redesign menus, leading to improved customer satisfaction rates.
  • Increased restaurant efficiency by conducting thorough staff training on new equipment and techniques.
  • Established strong relationships with vendors, negotiating favorable pricing for high-quality ingredients.
  • Optimized inventory management systems to minimize food waste while maintaining adequate stock levels for smooth operations.
  • Mentored junior chefs in developing their skills, contributing to the overall success of the team.
  • Developed innovative recipes for clients, resulting in increased positive feedback and repeat business.
  • Conducted comprehensive menu analysis, optimizing food quality and reducing waste.

Executive Chef & Owner

Saint Stephen + Acqua
03.2019 - 11.2022
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Fostered partnerships with local farmers, securing premium ingredients and supporting community.
  • Annual Sales Volume combined: $4.5 - $5 Million
  • Saint Stephen dining experience of progressive, contemporary cuisine with a daily inspired menu curated with the deep relationships with our local farm partners and purveyors from around the country with 80 seats, a progressive bar program, and a biodynamic wine list
  • Developed and sustained a tasting counter 'Secret Society' which delivered 2 seatings Friday and Saturday evenings with a tasting menu consisting of 24 to 32 courses and bites
  • Acqua's presented an 18-course dining experience, open 4 services a week for 24 guests, was focused on a modernist's vision of sustainable seafood, using the best fish purveyors across the globe) with focus on Italy and Sicily and a beverage program curated to the region
  • Initiated all operating systems, managed P&L and mentored managing 45 team members

Executive Chef

Henley Restaurant at Kimpton Aertson Hotel
01.2017 - 01.2018
  • Annual Sales Volume: $7.5 - $8.5 Million
  • As the opening Executive Chef, developed, curated, designed, and conceptualized restaurant including all table service and catering menus
  • Hired, developed, managed, and mentored a brigade of 60 cooks, stewards, and team members
  • Managed financials and P&Ls
  • 27.5% food cost and 18% BOH labor cost
  • Curated culinary experiences throughout the Hotel from poolside snack bar, banquets and The Rabbit Hole, a multi-course tasting table inside the kitchen of Henley
  • Developed relationships with the local farming community, potters, ranchers and fish wranglers
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Oversaw business operations, inventory control, and customer service.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

Executive Chef/Owner

ROGUE 24 + Gypsy Soul
04.2011 - 01.2016
  • Annual Sales Volume: $6 - $7 Million combined
  • Developed, opened, and operated ROUGE 24: a progressive multi-course tasting restaurant in the Shaw neighborhood of Washington DC and Gypsy Soul in the Mosaic District of Merrifield, VA
  • Food Cost 29% at ROGUE 24 and 27% at Gypsy Soul
  • ROUGE 24 offered an 18 or 24 course dining experience, open 4 services a week for 40 guests, focused on a modernist's vision of contemporary cuisine pushing the boundaries of taste-visual and culinary art
  • 110 seat Gypsy Soul delivered a dining experience of progressive, contemporary American bistro cuisine pushing the ethos of sustainable foods, biodynamic wines in an eco-friendly footprint
  • Was paid the highest honor when I had to step away from both for health reasons and a slew of the countries best chefs stepped up to help
  • Initiated all operating systems, managed P&L, and managed and mentored a combined 80+ team members
  • Accolades for ROGUE 24: Washingtonian's “Top 100” 2011-2014
  • 4-star dining reviews Washington Post
  • Both nominated for James Beard Awards for Best New Restaurant, Service and Bar Programs
  • Top ten Best Molecular Restaurants in the World
  • Accolades for Gypsy Soul: 3-star dining review Washington Post
  • Featured In global and local publications such as ELLE, Bon Appetite, GQ, Conde Nast, USA Today, Food & Wine

Executive Chef

Vidalia Restaurant + Bistro Bis
06.2004 - 06.2010
  • Annual Sales Volume: $13.5 - $14.5 Million
  • Working under famed DC Chef and James Beard Award winner Jeffrey Buben, executed and managed all of the BOH duties including menu development and modernist 24 course menu
  • Mentored and influenced both culinary experiences at Vidalia and Bistro Bis
  • Curated and conceptualized monthly changing menus that were influenced by local farmers, ranchers and fish mongers
  • Accolades: Winner of 2007 Best Chef Mid-Atlantic James Beard Foundation
  • Nominated for Best Chef 2009-2010 James Beard Foundation
  • Featured In global publications such as NY Times, Washingtonian, Gourmet, Bon Appetite, Art Culinaire
  • Mobil 5 Star, Washington Post 3.5 Stars
  • Nominated Best Chef 2007-2009 RAMW

Education

Associate of Arts - Culinary

Kendal College
Chicago, IL
03.1989 - 04.1992

Skills

Culinary Team Development

Lead and mentor a team of culinary professionals, including Executive Chefs, CDCs, and Sous Chefs

Proactively analyze needs for training and development to ensure standards in menu quality, kitchen presentation, and COGS are met

Menu R&D

Collaborate with chefs and culinary teams to develop offerings that meet customer expectations while ensuring profitability

Regularly consider thebrand by assessing and updating menus

Strategic Planning

Lead culinary strategy development, focusing on menu innovation, operational efficiency, and cost optimization

Stay current with industry trends and implement changes that enhance customer satisfaction, food quality, and operational performance Budget and Cost Control

Analyze the financial performance of culinary teams by implementing strategies to meet financial targets

Focus on maintaining cost-effective operations while ensuring Michelin-quality food production

Customer Satisfaction & Vendor Management

Develop menus and culinary initiatives that improve the guest experience through superior food offerings and service delivery

Continually analyze relationships with key vendors and external stakeholders to ensure quality menus

Compliance

Ensure all operations comply with policies, food safety standards, and regulatory requirements

Regularly communicate the performance of culinary operations to necessary internal stakeholders

Additional Press

  • The Tennessean, https://www.tennessean.com/story/life/2022/04/08/nashville-restaurant-acqua-rj-cooper-pandemic-business/9461312002/
  • The Robb Report, https://robbreport.com/food-drink/dining/rj-cooper-opens-acqua-seafood-tasting-menu-1234671714/
  • Medium, https://medium.com/authority-magazine/chef-rj-cooper-5-things-i-wish-someone-told-me-before-i-became-a-chef-f0d967d002a9
  • DC.EATER, https://dc.eater.com/2011/8/17/6659603/rj-cooper-on-rogue-24s-dining-contract-and-his-new-policy

Awards And Attention

  • 2007 James Beard Award Winner – Best Chef Mid-Atlantic
  • 2008 - 2014 Semi Finalist James Beard Best Chef
  • 2011 Best Molecular Chefs in the World, Enthusio Magazine
  • 2007 - 2011 RAMW Finalist Best Chef Washington, DC
  • 2011 Iron Chef vs. Marc Forgione – secret ingredient was the bell pepper
  • Forbes 5 Star
  • Top 10 restaurant experiences In Nashville 2018-2022
  • Saint Stephen named Best Burger In Nashville 2019-2021
  • Acqua named Best Tasting Experience In Nashville
  • Washingtonian's “Top 100” 2011-2014
  • 4-star dining reviews Washington Post
  • Both nominated for James Beard Awards for Best New Restaurant, Service and Bar Programs
  • Top ten Best Molecular Restaurants in the World
  • 3-star dining review Washington Post
  • Featured In global and local publications such as ELLE, Bon Appetite, GQ, Conde Nast, USA Today, Food & Wine, ArtCulinaire
  • Nominated for Best Chef 2009-2010 James Beard Foundation
  • Featured In global publications such as NY Times, Washingtonian, Gourmet, Bon Appetite, Art Culinaire
  • Mobil 5 Star, Washington Post 3.5 Stars
  • Nominated Best Chef 2007-2009 RAMW

Timeline

Culinary Director

Kohler Hospitality
08.2024 - Current

Culinary Director | Food & Beverage Experience Director | Acting Hotel General Manager

Wheatleigh Hotel
10.2023 - 02.2024

Culinary Consultant

Pullman Standard Bar
11.2022 - 09.2023

Executive Chef & Owner

Saint Stephen + Acqua
03.2019 - 11.2022

Executive Chef

Henley Restaurant at Kimpton Aertson Hotel
01.2017 - 01.2018

Executive Chef/Owner

ROGUE 24 + Gypsy Soul
04.2011 - 01.2016

Executive Chef

Vidalia Restaurant + Bistro Bis
06.2004 - 06.2010

Associate of Arts - Culinary

Kendal College
03.1989 - 04.1992

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RJ CooperChef | Culinary Director