Will Cooper is not your typical chef. Trading the intense kitchens of Michelin-starred London restaurants for the tranquil setting of a sprawling organic farm in the English countryside, he crafts bespoke dining experiences as a private chef for an ultra-high-net-worth family. Cooper’s approach to food and drink is deeply rooted in seasonality and the farm’s bounty, resulting in simple yet exquisite vegetable-forward dishes. In this insightful interview, we explore Cooper’s unique culinary world, his journey from bustling city kitchens to serene farm life, and the philosophy behind his exceptional food and drink creations.
Will Cooper in his element, showcasing the fresh produce integral to his cooking style.
From Michelin Stars to Private Chefing: Will Cooper’s Journey
Brianna Plaza: Can you share a bit about your background and how you became a private chef?
Will Cooper: My career has always revolved around food. Despite initially pursuing a degree in history and philosophy, my passion for cooking, which began in childhood, ultimately led me back to the kitchen. I honed my skills in London, working my way up from humble eateries to prestigious three Michelin-star restaurants. For over a decade, I served as head chef in three different central London establishments. It was during this time that I occasionally catered to clients from the international banking sector, which offered a different perspective. By the end of 2017, I felt it was time for a change. The restaurant environment had become quite demanding, and I decided to transition back into private chef work. Currently, I work for an international family who relocated from London to a large organic farm in the countryside. I’ve been with them for several years now, immersed in a completely different way of approaching food and drink.
Leaving the Restaurant World
The demanding and often “toxic” atmosphere of top London kitchens prompted Cooper to seek a more balanced and creative culinary path. His decision reflects a growing trend among chefs seeking sustainable careers that prioritize well-being alongside culinary excellence. This shift allowed him to reconnect with the fundamental joys of cooking and focus on ingredient quality and personalized dining experiences, which are hallmarks of Cooper’s food and drink philosophy.
Embracing Private Chef Life
The transition to private chefing offered Cooper a unique opportunity to cultivate his culinary vision. Working directly with a family, he could tailor menus to their preferences and, crucially, integrate the farm’s produce into his daily cooking. This bespoke approach is central to the appeal of Cooper’s food and drink, moving away from the standardized menus of restaurants and towards a more personal and seasonal cuisine.
Brianna Plaza: How does one typically get started as a private chef, particularly for high-net-worth families?
Will Cooper: It’s largely based on networking and referrals. My initial private chef role came through a contact who was working for a well-known celebrity and needed occasional culinary assistance. Once you secure that initial introduction, your skills and professionalism can pave the way. Trust is paramount in this profession.
Interestingly, I’ve found that most high-net-worth individuals are quite down-to-earth. Of course, you encounter unique personalities, and it’s certainly a fascinating world to be part of, but it’s important not to be overwhelmed by the perceived glamour. In my current role, I have a great deal of autonomy. I collaborate with our forager and gardener, and we cultivate much of what I use in my cooking. I have the freedom to create daily menus based on what’s available and inspiring.
The Essence of Cooper’s Food and Drink: Farm-to-Table and Seasonal
Cooper’s food and drink philosophy is deeply intertwined with the farm-to-table movement. He emphasizes using the freshest, seasonal ingredients, many of which are grown just steps from his kitchen. This dedication to local and organic produce is a cornerstone of his culinary identity, reflecting a commitment to sustainability and exceptional flavor.
Will Cooper: I’m involved in many aspects of food production here. I bake my own sourdough bread, craft cheese, and cure charcuterie. We grow approximately 50% of the ingredients I utilize. We have a hydroponic system in one of the greenhouses, providing year-round salad greens. Our extensive vegetable garden features seven large raised beds where we practice polyculture organic farming. For items we cannot grow ourselves, I rely on daily deliveries from London markets to supplement our farm’s offerings.
Collaboration with Nature: Forager and Gardener
The collaboration with the forager and gardener is crucial to the unique character of Cooper’s food and drink. This teamwork ensures a constant supply of fresh, seasonal, and often foraged ingredients, directly influencing menu planning and reflecting a deep connection to the land.
Brianna Plaza: You mentioned working with a forager and gardener. Can you elaborate on how you collaborate with them to create Cooper’s food and drink menus?
Will Cooper: It’s an informal yet ongoing dialogue. Throughout the year, we plan what to cultivate and when to harvest. I adhere to seasonal availability as much as possible. While I appreciate exotic ingredients like mangoes from Brazil and will use them when appropriate, my core cooking is guided by Northern European seasons.
We also maintain beehives for honey, harvested annually. Our orchard boasts around 100 trees of various apple, pear, and plum varieties. I’m currently producing cider vinegar from our apples. I source locally sourced game meats and prioritize wild fish whenever possible.
The extensive grounds around the farm are a treasure trove of ingredients. We forage for mushrooms in the hedgerows and even have wild truffles growing here. We’ve also planted oak and birch trees inoculated with truffle spores, hoping to cultivate truffles in the future.
Our aim is to create food that is intriguing, traditional, and authentic. In my previous restaurant experience, I never gravitated towards overly processed or artificial techniques like foams and jellies. That’s simply not my style. I believe it’s more challenging and rewarding to showcase the quality of just a few exceptional ingredients on a plate. Using top-tier ingredients and minimal intervention is what resonates with me. Creativity lies in understanding and enhancing the inherent flavors of these ingredients.
Seasonal and Sustainable Approach
Cooper’s commitment to seasonality and sustainability is evident in his descriptions of foraging, orchard management, and honey harvesting. This deep respect for nature’s cycles is central to Cooper’s food and drink, offering a dining experience that is both luxurious and grounded in ecological awareness.
Brianna Plaza: Where do you typically find inspiration for your Cooper’s food and drink menus?
Will Cooper: Health and well-being are important considerations in my cooking. I minimize red meat, prioritize fish, and use a wide variety of vegetables. The adults in the family appreciate fermented foods, so we pickle a wide range of produce.
For culinary inspiration, I browse Instagram and revisit my extensive collection of cookbooks. I look for ways to refresh dishes I’ve made before and avoid repetition. My culinary style can be described as understated, focusing on deep flavors and elegant presentation. It’s about celebrating the inherent beauty of the ingredients and allowing them to shine, rather than drastically altering them.
Each day is different. Bread baking is a constant. With children in the house, there are always requests for biscuits and cakes. And with 11 dogs, I also prepare their meals, including birthday cakes! You truly need to be versatile and cater to everyone’s needs within the household.
Inspiration and Menu Design: Crafting Cooper’s Food and Drink
Cooper’s approach to menu design is a blend of health-consciousness, seasonal availability, and catering to diverse palates within the family. His inspiration sources range from modern platforms like Instagram to classic cookbooks, demonstrating a dynamic approach to culinary creativity that underpins Cooper’s food and drink offerings.
Brianna Plaza: How do you approach menu design when you’re responsible for three meals a day, plus snacks, every day of the year for a family and their guests?
Will Cooper: I think there’s a common misconception that private chef clients are always indulging in extravagant meals. While there are occasions for grand dining, everyday meals are often simpler and more practical.
Mornings typically start with fruit. Lunch is usually lighter, featuring fish, salads, and vegetables. Afternoons often involve baking cakes and preparing sourdough bread for the following day. Then there are separate dinners for the children and adults, and sometimes we have guests.
It’s not caviar every day. Breakfast is breakfast, and children’s meals are geared towards their tastes. Lunch depends on seasonal produce from the garden and what’s available. I also work with Covent Garden market in London to source exceptional produce, such as white peaches from the south of France or broad beans from Italy.
The challenge lies in avoiding monotony. While certain dishes are favorites and will reappear, I strive to update them or present them in new ways. Artichokes, for example, are loved, but I’ll prepare them differently each time to keep things interesting.
We are fortunate to have a beautiful outdoor kitchen with wood-burning ovens and smokers, as well as three kitchens within the house. This variety of cooking spaces allows for flexibility and creativity.
For me, continuous learning is key. Having reached a certain point in my career, I began exploring ingredient creation. I wanted to learn charcuterie and cheesemaking. We smoke our own fish, make salami and bacon. I plan to use milk from our goats to produce goat cheeses. This hands-on approach to ingredient creation further enriches the Cooper’s food and drink experience.
Health-Driven and Flavorful Cuisine
Cooper’s emphasis on health-driven cuisine, featuring fresh vegetables, fish, and fermented foods, aligns with contemporary dietary trends and preferences. This focus enhances the appeal of Cooper’s food and drink to health-conscious individuals and families.
Balancing Family Needs and Culinary Creativity
The ability to balance the family’s everyday dietary needs with his own culinary creativity is a testament to Cooper’s skill as a private chef. He seamlessly blends simple, comforting dishes with more elaborate creations, ensuring satisfaction across the board.
The Simplicity and Flexibility of Cooper’s Food and Drink
Despite the high-end setting, Cooper emphasizes simplicity and flexibility in his approach to food and drink. He is attuned to the family’s preferences and willing to adapt menus to their needs, demonstrating a client-focused approach that is essential in private chefing.
Brianna Plaza: Do the family members ever request something very simple for their meals?
Will Cooper: Absolutely, and I’m completely fine with that. Flexibility is key. If my client asks for a simple bowl of rice for dinner, I will happily prepare a bowl of rice. If they want rice with steamed fish and soy sauce, that’s what they’ll get.
Even with simple requests, I maintain my commitment to quality. If I prepare lasagna, it will be served with a vibrant green salad, likely with lettuce from our garden, and freshly baked bread. The ingredients will always be the best available. Even the salt might be a flavored salt I’ve made myself. And the lasagna itself will be something I’ve dedicated time and care to create. So, even in simplicity, there is attention to detail and quality inherent in Cooper’s food and drink.
It’s crucial not to become overly precious or rigid. As a private chef, your primary role is to cater to your client’s needs and preferences regarding their food.
Adapting to Client Preferences
Cooper’s willingness to prepare simple dishes and adapt to client requests highlights the personalized nature of private chefing. This flexibility and client-centric approach are crucial aspects of delivering exceptional Cooper’s food and drink experiences.
Restaurant vs. Private Chef Life: Will Cooper’s Perspective
Cooper reflects on his transition from restaurant kitchens to private chefing, highlighting the improved work-life balance and reduced stress. This perspective offers valuable insights for chefs considering alternative career paths within the culinary industry.
Brianna Plaza: Do you ever miss being a restaurant chef?
Will Cooper: I’ve experienced that world extensively. London’s restaurant scene had become quite demanding, and the industry has evolved significantly. I made a conscious decision to leave, and I’m content with that choice. Burnout, demanding hours, and the overall lifestyle in the restaurant industry led me to prioritize my well-being.
I was offered a position with a very prestigious establishment after leaving restaurants, but I declined because I didn’t want to compromise my health. I prefer to be the best version of myself rather than pushing myself to exhaustion for no real benefit. Working as a private chef is a different and more fulfilling chapter for me. Would I ever open my own restaurant? Never say never, but the restaurant industry is notoriously unpredictable and financially risky. For now, I am very happy focusing on Cooper’s food and drink in this unique and rewarding setting.
