As executive chef of La Quinta Resort & Club, Andrew Cooper leads a team of more than 100 culinary professionals, overseeing the resort’s five dining destinations and its in-room and catering programs. His global palate and worldly culinary flair are balanced by a passion for local and sustainable ingredients sourced from the fertile lands of Coachella Valley and Southern California and reflected in the menus across the resort’s 45-acre footprint. 

Cooper’s impressive career spans more than 20 years and includes distinguished culinary posts that have taken him from his native East Coast to Hawaii, New Mexico, and California. Prior to joining La Quinta Resort & Club, Chef Cooper spent four years overseeing the food and beverage program at Four Seasons Resort Rancho Encantado Santa Fe. His fourth Four Seasons property, Cooper had previously served as the executive sous chef at Four Seasons Hotel Hualalai and senior sous chef at Four Seasons Hotel Westlake Village. Cooper began his culinary career at Four Seasons Hotel in New York, where he worked for six years.

Before Four Seasons, Cooper developed his well-rounded and exquisite culinary repertoire at places such as The Woodcrest Country Club in Syosset, New York, as a guest lecturer at the Alpina International School of Hotel Management in Illanz, Switzerland, and cooking at the award-winning Chef Allan’s Restaurant in Miami, Florida. He apprenticed as an executive chef at Bretts Wharf Restaurant in Brisbane, Australia, gaining authentic world cuisine experience. In addition to his culinary degree from the Culinary Institute of America, Cooper holds a bachelor’s degree in hospitality management and a master’s degree in food service management, both from Florida International University.

Outside the kitchen, Cooper enjoys spending time with his wife and kids, exploring the dining scene, and visiting farmers markets in Coachella Valley.  He is also an avid biker.