Upon his arrival at Cooper’s Mill, Executive Chef Chris Estrada crafted a menu as fresh as it is sustainable. The best meats, produce and seafood are sourced from farms and purveyors within 100 miles. With always enticing dishes, Chef Chris’s handpicked menu embodies our restaurant’s motto: “Eat Local. Eat Well.”

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Raised in south Texas, Chef Chris completed his formal training at Pennsylvania Culinary Institute in Pittsburgh. Honing his craft at private restaurants in Virginia and Pennsylvania, he later held various chef positions for Omni Hotels and Resorts, Xanterra Parks and Resorts and Anheuser Busch.

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Chef Chris held his first position for Marriott as the Senior Banquet Chef at Bethesda Marriott before earning his current place as Executive Chef at Cooper’s Mill.

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