Chef Adam Brown keeps a simple philosophy in mind as the Executive Chef at The Cooper:
“Food should be approachable”.
That’s why he sources the very best local ingredients and lets them shine in dishes that are clean and have a rustic approach. His creativity transforms traditional dishes into memorable new flavors.
Chef Brown has a background in French cuisine and adds Mediterranean influences in his reinterpretation of new American classics. At The Cooper, his farm-to-table driven menu will highlight small plates and signature dishes with seasonal changes. He is inspired to create new dishes that reflect the freshest flavors of the season.
Born and raised in New York, Chef Brown has had a lifelong passion for food and hospitality. He attended the Culinary Institute of America and cooked at Blue Water Grill in New York City before coming to South Florida. He worked at local restaurants such as “Sunfish Grill” and “Sundy House” before joining Rapoport’s Restaurant Group in 2004. He began working as the Executive Sous Chef at “Bogart’s Bar & Grille” and later became the Executive Chef at “Henry’s” in Delray Beach. He was the opening Executive Chef at “Burt & Max’s” in 2013, helping the bustling restaurant receive rave reviews and packed seats. At The Cooper, Chef Brown brings his years of experience and leadership in the kitchen with an ambitious menu that will please all types of palates.
Chef Brown has twice been on the winning team at the Delray Beach Garlic Festival, and he was recently called a “Chef You Should Know” by Delray Beach magazine. In his free time, Chef Brown enjoys going to concerts and the movies and is always ready for a Yankees game. His best moments are spending quality time with his wife Robyn and his 3 year old daughter Harper.
The Cooper Restaurant
4610 PGA Boulevard, Suite 100
Palm Beach Gardens, FL 33418
The Cooper Restaurant Corporate Office
249 Pearl Street, 2nd Fl.
Hartford, CT 06103
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