Executive chef at La Quinta Resort & Club, a Waldorf Astoria Resort
Andrew Cooper, executive chef at La Quinta Resort & Club, a Waldorf Astoria Resort, oversees the seven dining destinations and the resort’s in-room and catering services. He balances his worldly palate with a passion for local and sustainable ingredients sourced from Coachella Valley and Southern California. Cooper’s career spans more than 15 years in culinary posts from coast to coast and Hawaii. Prior to joining La Quinta Resort & Club, he directed food and beverage at Four Seasons Resort Rancho Encantado Santa Fe, his fourth Four Seasons property. Previously, he worked at The Woodcrest Country Club in Syosset, New York, and Chef Allan’s Restaurant in Miami, Florida. He was also a guest lecturer at the Alpina International School of Hotel Management in Illanz, Switzerland. He holds a bachelor’s degree in hospitality management and a master’s degree in food service management, both from Florida International University as well as a culinary degree from the Culinary Institute of America.