Chef Cooper | Hungru

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About Chef Cooper

Chef Matt Cooper is the acclaimed Chef/Owner of Conifer Bentonville and Rÿn Bentonville. He has received multiple recognitions from the James Beard Foundation, including being a finalist for Best Chef: South in 2025 and a semifinalist in 2024 and 2026.

★Awards & Recognition

James Beard Foundation Awards - Best Che… (2025)

James Beard Foundation Awards - Best Che… (2024)

James Beard Foundation Awards - Best Che… (2026)

Chef Timeline

2024

James Beard Award Semifinalist

Conifer Bentonville, Rÿn Bentonville

Recognized as a semifinalist for Best Chef: South by the James Beard Foundation.

2025

James Beard Award Finalist

Conifer Bentonville, Rÿn Bentonville

Advanced to become a finalist for Best Chef: South by the James Beard Foundation.

2026

James Beard Award Semifinalist

Conifer Bentonville, Rÿn Bentonville

Named a semifinalist for Best Chef: South by the James Beard Foundation.

Ongoing

Chef/Owner

Conifer Bentonville & Rÿn Bentonville

Leads the culinary vision and operations for both restaurants.

Insights

Key Information

Chef Matt Cooper is the acclaimed Chef/Owner of Conifer Bentonville and Rÿn Bentonville. He has received multiple recognitions from the James Beard Foundation, including being a finalist for Best Chef: South in 2025 and a semifinalist in 2024 and 2026.

Customer Perception

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Cuisine Highlights

Modern American CuisineSeasonal & Local IngredientsRefined Southern Influences

News

Chef Matt Cooper was announced as a semifinalist for the James Beard Foundation Awards in the Best Chef: South category for 2024.
Matt Cooper advanced to become a finalist for the James Beard Foundation Awards in the Best Chef: South category for 2025.
Chef Cooper was again named a semifinalist for the James Beard Foundation Awards in the Best Chef: South category for 2026.

Restaurants by chef

Conifer Bentonville, Rÿn Bentonville

Additional Details

Matt Cooper is actively involved in the culinary scene, leading two prominent restaurants in Bentonville, Arkansas, and is consistently recognized by prestigious culinary institutions like the James Beard Foundation.

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