Cooper beat 11 other finalists to the title in a cook off at Westminster Kingsway College yesterday (27 March).
Amy Campbell, from Hazlehead Academy in Aberdeen, took second place, while Kieran Jones from Homewood School and Sixth Form in Kent was third.
Cooper was mentored by UCB chef lecturer Anthony Wright, who represented the UK in the European heats of the Bocuse d’Or last May.
She served a menu of pan-fried seabass with cauliflower puree and a red wine reduction, followed by a dessert of chocolate cheesecake with raspberry and caramel shards.
“It’s taken me three years to reach the National Final,” says Cooper. ”It’s great to have made it and to have won. I see myself going on in the industry and going as far as possible, possibly opening my own restaurant.”
Part of her prize includes a visit to Ascot to work with its top chefs, as well as a £500 voucher courtesy of Bunzl Lockhart.
The competition's judges included Cyrus Todiwala, David Mulcahy, Adam Handling and Ruth Hansom.
“It has been a fantastic day and it’s good to see so many dedicated young people with so much talent,” says Brian Turner OBE, FutureChef chairman.
“Thanks must also go to teachers and mentors who make such a great contribution to the success of the event. Katie is a great winner.”