Chef Daryl Cooper- Honoring Legacy Through Food

Cuisine Specialty: Southern Cuisine Rooted in the African Diaspora

For Chef Daryl Cooper, cooking began as a necessity but quickly evolved into a lifelong passion. Growing up in a home without ready-made snacks, he learned early on that food wasn’t just something to eat, it was something to create. This resourcefulness became the foundation of his culinary journey, leading him to develop a deep, intentional approach to cooking that goes beyond just flavor.

At the heart of Chef Daryl’s philosophy is a commitment to humility, heritage, and storytelling through food. Every dish he crafts is a tribute to his ancestors, honoring the traditions and resilience embedded in Southern and African Diasporic cuisine. He believes that food with a story behind it has the power to transcend generations, ensuring that both culture and legacy live on through every bite.

Chef Daryl is not just a cook—he’s a culinary curator and co-owner of Jimmy Pearls, a celebrated concept known for its soulful, seafood-forward approach to Southern cuisine. His impact on the food world has earned him some of the industry's highest honors, including being named a 2024 James Beard Award Best Chef Semi-Finalist, winning Best Food Truck by Uppy in 2021, and recently receiving the 2024 Best in the Nest, Best Chef award.

Beyond the accolades, what fuels Chef Daryl’s passion is the personal journey of self-discovery through food. Each dish he creates is an exploration of identity, a reflection of history, and an invitation for others to connect with their own roots through flavor. With every meal, he continues to redefine what it means to cook with purpose—making food not just something to be eaten, but something to be remembered.

Sample Menus

  • Select your experience: 3-course, 4-course, or 5-course.

    Choose one item per course.

    Starters

    • Pickled Prawn Toast with Fresh Cheese

    • Field Pea Fritter with Peanut Tahini

    • Potato Cake with Country Ham Romesco

    • Roasted Oysters with Black Garlic Butter, Brie, and Caviar

    • Sweet Potato Hushpuppies with Pickled Chili and Buttermilk Cream

    • Braised Beef Tartine with Fried Onions, Pickles, and Fresh Horseradish Cheese

    • Delta-Style Pork Tamale with Tidewater White Sauce and Pickled Chilies

    • Squash Stuffed Portabella with Fonio Crumbs

    • Crab-Stuffed Oysters

    First Course (4 & 5-course only)

    • Brown Oyster Stew

    • Virginia Peanut Soup

    • Beet Salad with Spiced Almonds, Fresh Cheese, and Pear Cider Vinaigrette

    • Virginia Style Chowder

    • Wedge Salad with Country Ham and Green Onion Dressing

    • Smoked Tomato Bisque with Grilled Cheese Croutons

    Palate Cleanser (5-course only)

    • Pickled Winter Vegetables

    • Apple-Ginger Granita

    • Grapefruit Sorbet

    Main Course

    • Coop’s Pot Roast with Vegetables

    • Duck Maafe with Dumplings

    • Turkey Fried Cornish Hen with Onion Gravy and Vegetable Purloo

    • Choice of One Protein & Grits

      • Shrimp

      • Catfish

      • Chicken & Pork

      • Vegetables

    • Pot Pie (Choice of One Protein)

      • Chicken

      • Beef

      • Seafood (Oysters, Shrimp, and Fish

    • Roasted Pork Loin with Pepper Sauce

    • Seafood Court Bouillon

    • Braised Short Rib with Pan Jus and Scalloped Potatoes

    Dessert

    • Pear Crisp with Almond Streusel and Caramel

    • Sweet Potato Poundcake and Vanilla Ice Cream

    • Crepe with Baked Apples and Bourbon Cream

    • Chess Pie with Vanilla Cream

    • Apple Cobbler with Brown Butter Ice Cream

    • Plantain Creme Brule

    • Chocolate Mousse Trifle

    • Bread Pudding with Creme Anglaise

    • Apple Brown Betty

  • Select your experience: 3-course, 4-course, or 5-course.

    Choose one item per course.

    Starters

    • Deviled Eggs with Pickled Okra & Pimento Cheese

    • Peanut Soup with Smoked Crab and Chive Oil

    • Delta Style Crawfish Corn Tamales with Peanut Mole and Tidewater White Sauce

    • Watermelon & Cucumber Salad with Fresh Cheese, Basil and Lemon Vinaigrette

    • Fried Green Tomatoes with Harissa Yogurt

    • Crab-Stuffed Deviled Eggs

    First Course (4 & 5 course only)

    • Baby Greens with Pickled Strawberries, Candied Pecans and Buttermilk Dressing

    • Spring Garden Salad with Buttermilk-Herb Dressing

    • Grilled Peach & Arugula Salad

    • Tomato & Cucumber Salad with Fresh Cheese and Cracked Pepper Vinaigrette

    Amuse-Bouche (5-course only)

    • Hoe Cake with Fresh Cheese, Country Ham and Tomato Jam

    Main Course

    • Buttermilk-Brined Fried Chicken with Creamed Spring Peas and Skillet Fried Potatoes

    • Cornmeal Crusted Catfish with Red-Eye Gravy, Creamy Stone-Ground Grits, and Sauteed Garlic Green Beans with Spring Onions

    • Roasted Chicken with Sorghum-Mustard Glaze, Whipped Sweet Potatoes and Braised Greens

    • Grilled Jerk Pork Chops, Confit Cabbage and Coconut Rice & Peas

    • Epis Grilled Snapper with Roasted Okra with Sea Salt and Mushroom Purloo

    • Cast iron Seared Strip Steak with Sauce Africaine, Cheddar Grit Cakes with Scallions and Charred Summer Vegetables

    Dessert

    • Lemon Chess Pie with Macerated Berries and Whipped Cream

    • Peach Cobbler and Bourbon Whipped Cream

    • Buttermilk Ice Cream with Blackberry & Thyme Compote

    • 7-Up Pound Cake with Macerated Peaches

    • Lemon Blanc Mange with Blueberry Sauce