Director of Culinary Operations & Corporate Chef
The Johns Hopkins Health System
Dusty Cooper, MBA, CEC, is the Director of Culinary Operations & Corporate Chef for the Johns Hopkins Health System, supporting six healthcare campuses in patient services, retail, catering, and future development. Her primary goals are to create food that improves patient experience, challenges the notion of “hospital” food, and elevates industry standards.
Dusty has over twenty-five years of culinary experience in college & university, hotels & resorts, and restaurants, having trained as both a savory and pastry chef at California Culinary Academy in San Francisco and Le Cordon Bleu in Paris, France.