Helmed by Chef Matthew Cooper, The Preacher’s Son serves lunch and dinner, using sustainably sourced ingredients from farmers and ranchers in Northwest Arkansas. Chef’s dedication to the local community is evident in his choice to use local ingredients, and his celiac condition has enabled him to passionately and creative cook gluten-friendly, making The Preacher’s Son menu 100 percent gluten free. Our story is inspired by Chef Cooper’s background – as the son of a preacher, the restaurant is located in a beautifully restored, historic church, across the street from where Chef Matt’s father taught his first sermons over 40 years ago. The church was structurally restored by architect Chip Chambers and contractor Brian Soulé, who led the construction through completion.
Branding and content creation was completed by FÖDA Studio of Austin, Texas. Using Ruskin’s Seven Lamps as a design manifesto, FÖDA created the concept around the Chef’s personal story, the soaring new art glass by George Dombek, and the unique structural features of the building itself. The sanctuary was fully re-conceived, custom banquettes designed by FÖDA and SAR in Denver, apse re-designed as the bar with champagne gold brick. The finishing touch is a grid of 288, 5” gold bells in the tower to give the church back its ring. The Preacher’s Son is truly an exceptional space to connect with friends, family and co-workers over a delicious meal.
Matthew Cooper, Executive Chef
Matthew’s passion for culinary art stems from its ability to bring people together. His style of cooking is rustic and traditional, keeping true to his roots in the South as well as the Pacific Northwest. His celiac condition has enabled him to passionately and creatively cook gluten-friendly. His dedication to local community is evident in his strong commitment to using local and sustainable ingredients, encouraging community building and local cooperation.