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Growing up in Detroit, RJ Cooper watched as his mother and Sicilian grandmother cooked everything from scratch. In high school, he took an apprenticeship at a local bakery before attending culinary school. After graduating, Cooper worked under a variety of chefs, including Eric Ripert before moving to D.C., where he served as chef de cusine at Vidalia and earned a James Beard Foundation award for Best Chef in the Mid-Atlantic. Gypsy Soul is RJ's newest concept coming to Mosaic Summer 2014.

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