Chef Chris Estrada crafted a menu that is as fresh as it is sustainable, sourcing the best meat, produce, and seafood within 100 miles of Cooper’s Mill. Each delicious ingredient is sourced from local farms and purveyors, embodying our motto: “Eat Local. Eat Well.”
Chef Chris has forever been surrounded by food—from growing up in south Texas, to washing dishes in Chesterfield, Virginia, on through his formal training at Pennsylvania Culinary Institute, in Pittsburgh. He rounded out his experience by cooking for private restaurants in Virginia and Pennsylvania. He later held various chef positions for Omni Hotels and Resorts, Xanterra Parks and Resorts, and Anheuser Busch.
Chef Chris held his first position for Marriott as the Senior Banquet Chef at the Bethesda Marriott, before earning his current place as Executive Chef at Cooper’s Mill.
Ashly Wright, General Manager
Ashly Wright embarked on her journey in hospitality at the Coronado Island Marriott Resort in San Diego. In 2011 she moved to Washington, D.C. where she worked asAssistant Manager at the Stone’s Throw restaurant at the Washington Marriott Wardman Park and later to Restaurant Manager at the same hotel in 2012. In that role, Ashly was responsible for operations of six outlets.
In 2014, Ashly was promoted to join the opening team of the Marriott Marquis Washington, D.C., where she managed their signature restaurant, Anthem. Most recently, as the Event Manager at the historic Mayflower Hotel, Ashly oversaw a host of culturally diverse corporate events and weddings.