Chef Matthew Cooper’s work is rooted in a simple belief: food has the power to bring people together and strengthen community. Raised in a family where meals were the connective thread, he has carried that ethos throughout a career defined by collaboration, mentorship, and respect for both people and place. A humanitarian at heart, Chef Cooper approaches hospitality as a way to build meaningful relationships within his teams, with local growers and artisans, and with every guest at the table.

Over decades, he has cultivated strong partnerships with farmers, ranchers, winemakers, and craftsmen who share his commitment to integrity, sustainability, and authenticity. This philosophy came to life in 2022 with the founding of Conifer, a concept that has earned multiple James Beard Award nominations, including recognition as a 2024 and 2026 semifinalist and 2025 finalist for Best Chef South. His latest venture, Ryn, expands that vision through a gluten free tasting experience centered on locally grown ingredients and a strong sense of origin.

For Chef Cooper, restaurants are more than places to dine, they are spaces where community is grown. By fostering balance, respect, and growth within his teams, he creates an outward ripple effect that reaches every guest. Both Ryn and Conifer reflect where he comes from and where he is headed, honoring identity and heritage while showing what a restaurant can be within its community: a living expression of connection, craft, and care.

“We have an amazing community here in Northwest Arkansas. Planting the seeds of community is being able to realize we have to nurture individuals so we can learn and grow together. This is literally the definition of what Conifer is."