New executive chef joins La Quinta Resort & Club

La Quinta Resort & Club offers seven dining outlets. (La Quinta Resort & Club)

La Quinta Resort & Club, A Waldorf Astoria Resort in La Quinta, Calif., appointed Andrew Cooper to the post of executive chef. Cooper will oversee all culinary operations for the property, including the iconic Morgan’s in the desert, Adobe Grill and TWENTY6.

Cooper’s career spans more than 15 years and includes culinary posts at five-star hotels and restaurants throughout the country as well as abroad. His worldly culinary flair is balanced by a passion for local and sustainable ingredients. At La Quinta Resort & Club, Cooper will oversee seven dining outlets, tapping into the abundance of Southern California’s fresh, seasonal produce and the destination’s varied culture and history to develop authentic, regionally inspired menus for the property’s restaurants as well as catering and in-room dining menus.

“We are excited to have a seasoned professional such as Chef Cooper spearheading our culinary program,” said Paul Cherrett, managing director, La Quinta Resort & Club, A Waldorf Astoria Resort. “He is an accomplished chef with the knowledge and knowhow for overseeing multiple unique outlets and developing memorable dining experiences that will resonate with both our hotel guests and dedicated local patrons.”

Cooper most recently spent four years overseeing the food-and-beverage program at Four Seasons Resort Rancho Encantado Santa Fe. Previously, he served as the executive sous chef at Four Seasons Hotel Hualalai and senior sous chef at Four Seasons Hotel Westlake Village. Cooper began his culinary career at the Four Seasons Hotel in New York, where he worked for six years.

“I look forward to working with my team to create exceptional experiences for our guests at La Quinta,” said Cooper. “I’ve been privileged to work in regions with such specific culinary profiles and local ingredients, and I am thrilled to bring elegant, timeless cuisine to La Quinta.”

Prior to his time with Four Seasons, Cooper had the opportunity to polish his craft in notable kitchens across the world, including Chef Allan’s Restaurant in Miami, Bretts Wharf Restaurant in Brisbane, Australia, and The Woodcrest Country Club in Syossett, N.Y. Cooper has also taught as a guest lecturer at the Alpina International School of Hotel Management in Illanz, Switzerland. Cooper holds a culinary degree from Culinary Institute of America as well as a bachelor’s degree in hospitality management and a master’s degree in food service management from Florida International University.