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Chris Estrada, Executive Chef

Upon his arrival at Cooper’s Mill, Executive Chef Chris Estrada crafted a menu as fresh as it is sustainable. The best meats, produce and seafood are sourced from farms and purveyors within 100 miles. With always enticing dishes, Chef Chris’s handpicked menu embodies our restaurant’s motto: “Eat Local. Eat Well.”

Raised in south Texas, Chef Chris completed his formal training at Pennsylvania Culinary Institute in Pittsburgh. Honing his craft at 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 Bethesda Marriott before earning his current place as Executive Chef at Cooper’s Mill.

 

 

Phil Lendenbaum, General Manager

Phil Lendenbaum recently joined our team at Cooper’s Mill to continue building on our rich traditions. Having begun his journey at City Perch Kitchen & Bar, Phil demonstrated his leaderships skills and improved operational efficiencies as the restaurant’s assistant restaurant manager.

After being promoted to general manager of the eatery, Phil implemented a new training process for his team along with creating other systems that put more of a focus on customer service. He was named interim general manager of both City Perch Kitchen & Bar and the adjacent iPic movie theater after increasing the restaurant’s sales and profitability.