Matthew Cooper

Raised throughout Arkansas, where he learned a passion for food and people from a family of food technologists and ministers, Matthew Cooper pursued his culinary training in the Pacific Northwest at Le Cordon Bleu. From exposure to both sustainability focused food and European cuisine, Matthew developed his signature rustic style of cooking, which pulls its roots from his upbringing in The Natural State and the influence of the Pacific Northwest.

After working as an executive chef in Little Rock, Matt relocated to Bentonville as the founding chef of The Preacher’s Son, which has now been nominated for a James Beard award for Outstanding Restaurant Design (2018) and Outstanding Hospitality (2022). In 2022, he opened Conifer, his first independent restaurant as Chef/Owner. Inspired by human connection to nature, Conifer is meant to contribute to the development of a healthy community, like a forest, that is strong, diverse, and supportive of its members. As the trees spread their seeds, so spreads change, new growth, and deeper connections. Conifer specializes in building up local farmers, pushing for sustainability, and striving for meaningful human connection among all stakeholders in the restaurant.

Matt is passionate about creating a family atmosphere within which everyone feels valued and can learn and grow in a creative environment. He takes the same approach with his food. Conifer is a completely gluten free kitchen, as he has celiac disease, and the restaurant safely accommodates all dietary restrictions.

When not working, Matt values time with Priscilla, his partner of 20 years; their daughter, Lillian; their three dogs and a parrot. 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.