CHEF CORY HOOS

Chef Cory Hoos began his culinary arts career in 1995 at restaurants in Mid Missouri, later graduating in 2006 from the New England Culinary Institute in Montpelier Vermont. After culinary school, Chef Cory accepted his first role as sous chef at the Falmouth Sea Grill in southern Maine, and now has a career spanning three decades. His path has taken him across the continent studying regional cuisine, and he has held chef management positions in several states including Maine, New Hampshire, Vermont, Massachusetts, Arizona, Alaska, North Carolina, Virginia and, of course, Missouri. 

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Chef Cory is currently the Chef Owner of The Culinary Clinic, where he shares the knowledge and skills he has gained. The importance of training and teaching has always been paramount throughout his years in the field, and he firmly believes in transparency and communication. He is currently in the process of researching and developing gourmet bottled sauces, with his first barbecue sauce now available for purchase.​