Cooper Graves, a 2017 NMU hospitality management graduate, is the executive chef at Tupelo Honey Southern Kitchen & Bar in Grand Rapids. He appeared on television Tuesday morning to promote the dining establishment as part of Grand Rapids' Restaurant Week.
Tupelo Honey is based in Asheville, N.C., with locations in four other states. It offers Southern cuisine such as chicken and mac & cheese waffles, fried green tomatoes, bourbon peppercorn-glazed meatloaf, cocktails, biscuits with sweet jams, and eggs benedict with an avocado twist—plus sides and all the fixin's.
Graves previously served as Chef de Cuisine and kitchen manager at Tupelo Honey's Denver location. Watch his TV interview here.