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Shelley Cooper

Dancing Bear Appalachian Bistro
Townsend, TN

Born in Memphis, Shelley Cooper was professionally trained at Johnson and Wales Culinary Institute in Charleston and at The San Francisco Baking Institute. Shelley honed her craft in Hilton Head, Florida, New Zealand, Los Angeles, Alaska, Hawaii, and Chattanooga. 

Shelley tested recipes and edited Great Chefs of the South Cookbook series on PBS and the Charleston Cuisine Cookbook. She has been featured in Bon Appetite, Good Housekeeping, Food Arts, Food + Wine, and the New York Times Magazine.