James Beard Award-winning Chef RJ Cooper has been named as the new Culinary Director for Kohler, Wisconsin.
In his new role, Cooper will oversee all food and beverage outlets including the Immigrant Restaurant, The Wisconsin Room, The Horse & Plow, Tavern on Woodlake, Blackwolf Run Restaurant, Whistling Straits Restaurant and River Wildlife Restaurant. His leadership will bring a fresh perspective to Kohler’s culinary offerings, creating elevated experiences with innovative menus, seasonal ingredients, and regional flavors.
Cooper grew up in Detroit, Michigan; attended school at Kendall College in Chicago and then embarked on adventures to New York, Atlanta, Alaska and Washington D.C. where he earned the James Beard Award for Best Chef Mid Atlantic at Vidalia.
Cooper also served as culinary and beverage director at the Forbes Five-Star, Wheatleigh Hotel, and as executive chef and owner at Rogue 24 and Bistro Bis in Washington D.C. as well as Saint Stephen and Acqua in Nashville.
"Growing up in the Midwest, I’ve always known Kohler as a luxury destination, so having an opportunity to lead the resort’s entire food and beverage operation, including the esteemed Immigrant Restaurant, is a dream come true,” noted Cooper. “I’m excited to hone the next chapter of culinary craft, quality, and elegance at Kohler and share new elevated food and beverage experiences for all our guests.”
Cooper’s first focus has been on a reimagined fine-dining experience at the esteemed Immigrant Restaurant for which he’s designed a new menu centered on a chef-curated eight-course experience or a flexible five-course menu. All menus are accompanied by optional chefs’ or Immigrant reserve pairings, offering guests a one of a kind experience.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
