Jasmine Cooper-Little, the firm’s Founding Attorney, has been a food-lover since birth. At just 10 years old, she started her first food venture selling homemade rice crispy treats to friends and family.

Jasmine later went on to work in food service to fund her university studies, author a plant-based dessert cookbook, and start a plant-based cookie company. One thing she knows firsthand is that people in the food industry are among the hardest-working individuals.

Now an attorney, Jasmine serves clients in the food, beverage, and hospitality industries and litigates across various subject matters. She uses her real-life experience and legal acumen to provide general counsel and strategic advice to individuals, entrepreneurs, restaurants, chefs, and food companies of all sizes. 

Jasmine earned her J.D. at the Benjamin N. Cardozo School of Law and her B.A. at the Boston University Pardee School of Global Studies.

Before founding Cooper Little Law PLLC, Jasmine litigated high-profile securities fraud cases against public companies, including Qualcomm and Wells Fargo.

Jasmine is admitted to practice in New York State, the Southern District of New York, and the Northern District of California.