Andrew Manion Copley
Owner & Executive Chef
During the course of his 20-year culinary career, Chef Copley has satisfied some of the most discriminating taste buds at five-star locations all over the world. Upon earning a degree at Westminster Culinary College in London, he gained experience at the world-renowned Savoy and Park Lane hotels, and proceeded to tour the globe as he acquired prestigious culinary positions and numerous “best of” honors at a number of top establishments.
Following his time in London, Chef Copley was recruited by the Grand Hyatt on the Sunshine Coast in Australia, which received the Petrees Award for #1 restaurant in the state for the three consecutive years he was commissioned there.
He then jetted to the U.S. to join the Ritz Carlton in Maui followed by the Ritz Carlton in San Francisco, which won the honor of #1 formal dining room during his tenure. Chef Copley made his way back to Hawaii as Executive Chef of the Lodge at Koele where his refined creations helped earn them the title of #1 restaurant in Hawaii for three straight years.
Chef Copley ultimately settled in the desert hotspot Palm Springs, where he realized his dream of opening his own restaurant in 2004. Chef Andrew Copley has been called an “emerging chef” by the New York Times and is a contributor to media such as Restaurant & Hospitality, Rachael Ray Magazine and NBC.
Juliana Manion Copley
Owner & Business Manager
Having grown up in the hotel industry traveling the world, Juliana Manion-Copley brings a wealth of knowledge in diverse areas of business from marketing to special events and finances. Under her leadership, Copley’s on Palm Canyon is quickly rising as the premier eatery in the popular desert locale beloved by locals and visitors alike.
In her early years within the hospitality industry, Juliana learned the hotel side of operations and sales at the Hyatt Regency Maui. From there, she moved to Australia where she created new marketing strategies for the Asian Market for a Charter Cruise Corporation. Her background in Hotel Sales, coordination and producing Incentive Programs, as well as her Destination Management experience made her an excellent candidate for a position in San Francisco as the Director of Operations for a multimillion-dollar communications agency.
Juliana’s career as an entrepreneur began in 2001, when she co-founded a highly successful Destination Management Company in Hawaii, which she sold several years later when she moved to Palm Springs to open a restaurant with her husband Andrew Copley and good friend Greg Butterfield.
Juliana is an active member of the Coachella Valley business community, where she serves as the president of the Palm Springs Desert Resorts Restaurant Association and was one of the founders of Palm Springs Restaurant Week. In recognition of her efforts to grow the local culinary community, Juliana and her husband Chef Andrew Copley were recently named “Restaurateurs of the Year” by the Desert Resorts Convention and Visitors’ Authority.
Owner & Restaurant Manager
Greg Butterfield grew up in Southern California and attended the University of San Diego to study music education. While attending university he worked as a server and bartender and very quickly discovered his passion was in the restaurant and hospitality industry. After graduation Greg moved to San Francisco where he spent many years at the Fairmont Hotel in the city. While working for this premier property, Greg received extensive knowledge in various types of food, wine, styles of service and guest satisfaction.
Later, he moved to Hawaii to take part in the up and coming restaurant, Pacific’O. Greg worked hard to improve and solidify the restaurant’s training program, friendly and professional service, and to create a strong feeling of camaraderie with all employees.
Within one year of Greg joining the Pacific’O team, they received awards in both culinary and service in Maui and Hawaii’s top awards. In 1999, the Pacific’O team opened a second restaurant, I’O, which was quickly awarded top honors as another one of Maui’s premier restaurants.
In 2004, Greg joined partnership with Andrew and Juliana Manion Copley to launch their first restaurant, Copley’s on Palm Canyon. Greg oversees the restaurant wine program and the front of house operations. From boutique wines to more well known favorites, Greg is known for his ability to capture the subtle nuances that pair wonderfully with Chef Andrew’s cuisine. His attention to detail and incredible customer service have contributed to the restaurant’s loyal following of customers and proven track record of growth and success.