Chef Matthew Cooper is the Executive Chef of The Preacher’s Son and a true third-generation preacher’s son. His father delivered one of his first sermons forty years ago right across the street from the restaurant at First United Methodist, Bentonville. Chef Matt’s passion for food stems from the strong family environment in which he grew up and the training he has acquired over the years.
Chef Matt played a huge role as one of the first members to set a foundation for Ropeswing Group. He joined the hospitality group in January 2015 and opened The Preacher’s Son as the Executive Chef in 2016. He is passionate about creating a family atmosphere within The Preacher’s Son where everyone feels valued and can learn and grow in a creative, team-oriented environment. The Preacher’s Son is a completely gluten-free kitchen as Chef Cooper has Celiac disease, which is why he accommodates all dietary restrictions.
“Relationships matter and we approach our food program in a sustainable, locally-sourced way. I cultivate strong connections with our farmers and their families,” said Chef Matt. “We have a 100 percent food recovery program at The Preacher’s Son and strive to be as sustainable as possible.”
When not working, Chef Matt values time with Priscilla, his partner of close to 20 years; their daughter, Lillian; and two dogs. Living in Bentonville, he feels that both work and home families are a part of a community whose goal is to make a difference in the surrounding region—and the world. “In every respect, Bentonville is an amazing, growing, nurturing place to raise a family, where you can connect with individuals and build relationships through The Preacher’s Son and the neighborhood.”