Q&A with Cooper!
1. What has your journey been like after graduating from MSU Denver?
It’s hard to believe it’s been nearly 10 years since I graduated from MSU Denver. The journey since then has been nothing short of remarkable, filled with growth and experiences I never could have imagined. This industry has taken me to places I never thought I’d see and challenged me in ways that pushed me beyond my limits.
From managing restaurants and opening new properties to working at Eleven Madison Park—once the best restaurant in the world—in the greatest city on earth, and later diving into luxury travel with Inspirato, each step has been a transformative chapter. Along the way, I’ve had the privilege of meeting industry legends, traveling the world, and honing my skills with every opportunity.
I’m deeply grateful for both the peaks and valleys of this journey, and I truly believe I’m still just scratching the surface of what I hope to accomplish in this incredible industry.
2. Can you talk about your current role at Powder Mountain?
I’ve had the privilege of holding two roles here at Powder Mountain, and each day brings new insights into the ever-evolving, complex ski industry. I served as the Food and Beverage Director for our private membership community until early this fall, and I now have the pleasure of working as the Senior Manager of Member Relations.
Powder Mountain is unique in its hybrid model, blending public access with an exclusive private membership experience. Our members enjoy benefits beyond what the general public can access, including private dining options, exclusive terrain, curated events, enrichment programs, and more. At Powder, we’re all about sparking wonder—and being in a position to create those moments for our incredible members is truly a privilege.
3. What does a typical workday look like for you?
Working in a highly affluent, high-net-worth, private membership environment means being available almost around the clock—our members never sleep! My days can vary widely, from handling membership agreements and billing inquiries at my desk to orchestrating long-table dinners atop a ski lift. I also spend time connecting with members on the mountain, sharing chairlift rides between powder runs. Some days are smoother than others, but from the start of ski season until the lifts stop spinning in April, it’s all gas, no brakes.
4. What are you passionate about in the work that you do?
I’m deeply passionate about the human connection at the heart of my role here at Powder Haven. Building personal relationships with our members and playing a part in helping them foster genuine community and meaningful connections with one another is what truly energizes me. Seeing those bonds grow not only enriches their experience but also continually refills my personal gas tank.
5. In what ways has your MSU Denver experience had an impact on your career and shaped who you are today?
My experience at MSU Denver was everything I needed to prepare for a successful career in hospitality. The curriculum was thoughtfully designed, always relevant, and closely aligned with the evolving landscape of the industry. The professors brought a wealth of knowledge and real-world experience to the classroom, offering invaluable insights that helped shape my understanding of what a career in hospitality could—and would—look like after graduation. I’m especially grateful for the guidance and mentorship of Jackson Lamb and Michael Wray, whose impact on my journey will always stay with me.
6. What career advice would you give to current and prospective MSU Denver students?
Stay true to the heart of hospitality, and you’ll always find a space to thrive. As my former employer, Will Guidara, once said, “A hospitality economy is on the horizon.” This means that the principles of hospitality are becoming essential across industries, opening doors to abundant opportunities. Whether you’re passionate about restaurants, hotels, travel, or even ski resorts, seek environments where your skills are valued and your spirit feels replenished. For me, a few runs on fresh powder always does the trick!