Dusty Cooper serves at Chief Operating Officer leading DCCK’s overall business operations, strategic partnerships and revenue generating operations. Joining the kitchen in 2024, Dusty brings twenty-five years of culinary, management, teaching, and restaurant ownership experience. Originally a farm girl from Missouri, Dusty has an MBA from Johnson & Wales University, is an ACF Certified Executive Chef (CEC), and received culinary training from California Culinary Academy and pastry training from Le Cordon Bleu in Paris, France.
Dusty’s robust hospitality background began in fine dining restaurants and high-end resorts throughout Central America, the Caribbean, and the Bahamas where she led design and implementation of numerous dining facilities and food programs in remote locations. Upon returning Stateside, she owned two restaurants, helmed multiple restaurants, and was program manager of a culinary school. Dusty possesses extensive product and R&D knowledge, operational transitions, system implementation, procurement, and sourcing expertise. She continues to sit on multiple culinary councils as an advisor and product panelist.