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Chef Brianna Cooper-Spruce (Chef Bee) found her joy in cooking from helping as a child in her grandmother's southern home kitchen. She pursued her passion as a profession and graduated with a culinary arts degree from the renowned L’ Academie de Cuisine. 

 

With over 8+ years of experience working in both FOH and BOH restaurant roles, her food is rooted in cultural traditions with new world infusion from her travels. 

Chef Bee is an alum of several Washington, DC French and Italian culinary staples including Centrolina, Convivial

and  La Jambe, where she served as head chef. ​ During a short stint in New York City, she joined the Michelin-starred culinary team at Marea, before the Covid-19 pandemic rattled the industry. 
 

Honing her interest in food sustainability and equity, she was accepted into the JBF Chef's Boot Camp for Policy and Change and volunteered with the Bluehill Farm Farming Project. Notably, Chef Bee was a featured chef for the James Beard Foundation's (JBF) International Women's Day dinner celebration, Talent Beyond Walls, and competed as a contestant on the Food Network's Chopped series. 

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Today, Chef Bee resides in Portland, OR  where she takes private clients and teaches cooking classes on 100 Pleats. Most recently, she hosted a Sustainable Food Recipe Demo Series for The Futures exhibition at the Smithsonian Institution. 
 

Off the line, Chef Bee likes to take long walks with her labradoodle Bentley or travel the world with her partner. Keep up with her by following @chefbeecooks.