Certified through the American Culinary Federation, Executive Chef Matt Cooper is an active member of the organization.
With more than 35 years of experience in the culinary and food service industry, his impressive career includes ownership of both upscale casual and fine dining establishments in the Genesee County area.
In addition to his work in the kitchen, Matt has spent over two decades creating stunning ice sculptures for some of Michigan’s most prestigious hotels, resorts, country clubs, sports arenas and caterers through his company, iconice.com.
Matt joined Mott Community College in Flint in September 2002 as a part-time Culinary Arts instructor, teaching Garde Manger I and II. Since then, he has taught nearly half of the courses offered in the program and became a full-time faculty member in 2011.
When he’s not in the classroom or carving blocks of ice, Matt has a surprising side hustle involving cars, a deep respect for a world-renowned French chef, and strong opinions on the most versatile food on the planet (hint: it’s not pizza).
We asked Matt a few fun and thoughtful questions – read on to get to know the chef, teacher, artist and adventurer behind the apron.
1. What’s something people would never guess about you?
I went to school for auto body repair and I have always loved cars. I’m a part-time auto dealer agent who mostly helps friends and family find cars that fit their needs and budget.
2. Who was most influential in your career path?
The first person would have to be my father. I would go to work with him at his laundromats and dry cleaners when I was young. He was a true example of hard work and commitment – good to the people who worked for him, and you just knew they appreciated working for him. I would be remiss if I didn’t also mention long-time Flint restaurateur Doug Bosley, whom I first worked for in 1977. I started as a busboy and worked through many positions in more than one of his operations. Doug mentored me until he passed in 2015. As busy as he was, he always made time to talk with me and share advice. I dubbed him my “Restaurant Dad” and I will always be grateful to him.
3. If you could only eat one food for the rest of your life, what would it be?
In the broader sense, I would have to say Italian food in Italy. As for a single food item, I would choose eggs because they are the most nutritious and versatile food.
4. What is the biggest risk you ever took?
Most of the risks I have taken over the years have been pretty calculated and fortunately, have turned out fairly well. With that said, I have gone skydiving.
5. Who is your hero?
French Chef and Resturateur, Jöel Robuchon – the greatest chef of our lifetime who earned 32 Michelin stars across his many restaurants. I was fortunate to get to meet him at his restaurant in the MGM Las Vegas.
“Believe in yourself. Put your trust in the Lord. In the end, the only things you will regret will be the things you didn’t do.”
6. What are you most excited about in your life right now?
At 65, I’m excited for the next chapter of my life. With retirement in the not-too-distant future, I hope to travel with my wife and enjoy more lake time with family and friends.
7. What career advice would you give your younger self?
Travel and experience as much as you can, work for only the best chefs, and take risks; they will pay off in the end. Don’t take “no” for an answer – it will only limit you. Choose your friends wisely. Believe in yourself.
Put your trust in the Lord. In the end, the only things you will regret will be the things you didn’t do.
