Make a Reservation

Powered By:
Find a Table


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.



Xavier Wingate, Restaurant Chef

Chef Xavier Wingate is the Restaurant Chef at the Bethesda Marriott and helps to oversee all food and catering operations at Cooper’s Mill. Chef Xavier has always held a deep passion and respect for the culinary arts. He prides himself on enjoying each and every method of cooking, along with the process from start to finish; whether it’s working the sauté, manning the grill, or even something as simple as handling the deep fryer.

If his style of cooking had to be categorized with one word it would certainly be “rustic.” His philosophy on food is that, simple ingredients can go a long way when paired with the right presentation. If you are anything like Chef Xavier when you go out to dine you eat first with your eyes and then allow all your other senses to come alive when you take that first bite.

Chef Xavier has a great eye for detail and considers himself a perfectionist, recognizing that each and every plate sent out of the kitchen represents himself and more importantly to him, the restaurant.



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.