Originally from Wilmington North Carolina, Executive Chef Andrew Cooper brings southern inspiration to his classically trained Sonoma County cuisine. From his grandma's biscuits to famous pulled pork BBQ, the cuisine of North Carolina influenced Andrew Cooper at a young age and inspired him to move to California when he was 18 to pursue a culinary career. Andrew Cooper is classically trained, and has worked with chefs at notable establishments such as, Napa’s Dean & Deluca, and most recently, as a private chef at Jordan Winery.