Joseph Cooper

Joseph Cooper has 10 years of work experience in the food industry. Joseph started their career as a Stagista/Capo di Partita at Il Palazzo e Hotel Bauer, where they prepared stocks, sauces, meat, fish, and vegetables for service and banquets. Joseph then worked as a Chef de Partie at Le Cirque 2000, where they prepared fresh pasta, sauces, and garnishes. After that, they worked as a Sous Chef at Compass Restaurant, collaborating on specials, seasonal menu development, and overseeing kitchen organization. Joseph also worked at Ristorante Falai as a Chef Tournant, aiding in prep, menu development, and daily service. Joseph joined Del Posto as a Chef de Partie, performing fish butchery, cooking, and assisting with special preparations. Joseph then became an Executive Chef and Restaurant Consultant at Cantina Restaurant, where they created original dishes from various regions of Mexico and managed kitchen staff. Joseph later worked as a Catering Chef at Great Performances before becoming an Account Executive at Harry Wils & Co., specializing in distribution and sales of dairy and dry goods. Joseph then served as the Vice President of Sales at Solex Fine Foods, overseeing procurement, sales, and marketing of premium products. Currently, they are the Director of Sales and Business Development at The Lobster Place, responsible for business development activities for the wholesale division.

Joseph Cooper attended Pitzer College from 1996 to 2000, where they earned a B.A degree in Anthropology and Psychology. Following this, from 2000 to 2001, they attended Le Cordon Bleu Paris and obtained Le Grande Diplome in Cuisine et Patisserie.