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Inspired by pubs and taverns in Northern California, Oregon, and Washington. Citizen Soul is California cuisine with Southern Heart and Soul. Fine fare for the working man.. and woman with simple, fresh ingredients. Citizen Soul is an upscale, casual, neighborhood eatery; serving modern American pub fare while specializing in artisanal cocktails, fine wine and craft beer. The beverage program will include eclectic cocktails, 20 craft beers on tap and fine wine primarily sourced from domestic producers. Citizen Soul is approachable, fun and a place where business professionals can frequent to enjoy classic snacks and entrees prepared in a unique, modern style. Citizen Soul is the 2nd concept from Phillip Cooper and was inspired by his extensive travels throughout Northern California and the Pacific Northwest. “Coop” as his friends and regulars know him has been an Atlanta area Sommelier for more than a decade, who’s first concept Vin25 is a staple in Historic Roswell’s hip downtown scene. Future plans for Citizen Soul include a co-branded retail wine concept, Vin2go which will offer retail wine sales via club membership, wine allocations and concierge services.


Phillip Cooper

Owner , Sommelier

Phillip “Coop” Cooper has been providing culinary experiences in North Metro Atlanta for more than a decade. Certified with the Court of Master Sommeliers, Coop is inspired by his extensive travels throughout Northern California and the Pacific Northwest. This has formed his perspective on wine and the restaurant experience, providing a distinct blend of sensibilities in taste and style.

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Sean Clark

Corporate Chef & Operations Manager

A native of Asheville NC, Sean has been in the hospitality industry for twenty years, from line cook to corporate chef, GM to Director of operations training. His areas of focus include concept startups, progressive rebranding, and turn-around of existing businesses. His ability to objectively analyze individual clients’ needs is a valuable tool for assessing manager and employee effectiveness, as well as overall growth. He owns a restaurant development company.

Sean has a modern vocational approach to manager, chef and employee mentorship. As an externship mentor for The Art Institute, as well as Le Cordon Bleu, he is well practiced in placing individuals in the position where they will find the most success. Chef Sean reveals one of his favorite aspects of his career is that it is ever evolving. You can always learn something new and create something different.

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Scott Black 

General Manager 

Scott has been on the team since 2020. He is an Atlanta native. Attended the University of Georgia. He has been in the industry over 30 years and is a Certified Sommelier. Past GM roles- Bone’s Steakhouse, Capital Grille-Buckhead, La Tavola Trattoria. His Personal motto “Be somebody who makes everybody feel like a somebody”.

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