My story starts in Osage County, Missouri where I grew up working in a small local restaurant. This is where I discovered something bigger than just cooking—I found a love for bringing people together over great food. That passion carried me to New York City, where I trained at the Institute of Culinary Education and sharpened my skills in one of the most competitive food scenes in the world. I then landed an externship at Don Angie, the iconic West Village red-sauce joint recognized by the Michelin Guide. It was here where I learned the rhythm of a high-level kitchen and the unexpected flavor combinations that define standout cuisine. Now, as I return home, I am bringing that experience full circle—combining my country roots with city technique to create elevated, memorable meals. Through my private chef services, I'm not just cooking—I'm creating memories, gathering people, and sharing everything I've learned along the way. I can't wait to cook for you!
-Chef Cooper
From the Farm to Fine Dining
Italian Takeover
A bold, flavor-packed menu inspired by my time at Don Angie, where classic Italian comfort meets a modern twist. I kick things off with my take on a Caesar. Then it’s straight into the main event—my spicy vodka rigatoni, rich, creamy, and just the right amount of heat to keep things interesting. To finish, a silky tiramisu that leaves you craving another bite. Not to mention, this meal pairs nicely with a glass of wine, maybe two. Who's counting?
Preset Menus
(Real Images Coming Soon)
Back road Banquet
A classic comfort menu inspired by country raised flavors. This meal begins with my baked Mac and cheese, extremely cheesy and creamy, finished with golden garlic breadcrumbs for the perfect crunch. Speaking of crispy, the next course is buttermilk fried chicken, juicy on the inside with a golden brown crust. This feast ends with a warm jalapeno honey cornbread that brings just the right balance of sweet and spicy. This meal packs a tractor load of flavor and just as much butter.
Olive Chef Cooper
My mom said I needed something healthier...this menu features bright, fresh ingredients perfect for summertime. I kick things off with my homemade whipped feta hummus and pita---simple, smooth, and dangerously delicious. Then for the main event---lemon marinated chicken, laid over a crisp Greek cucumber salad with, you guessed it, OLIVES! To finish, a fresh berry and nut parfait. This meal keeps things bright, balanced, and healthier than the other options.
The Appy Hour
(Coming Soon)
The Kitchen Quiz
The right tools make all the difference in a successful kitchen—because I can work magic, but not without a decent pan. Good gear means smoother cooking and better food. Click here to fill out the form.