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Chef Cory began his culinary arts career in 1998 at restaurants in Columbia Missouri. In the winter of 2004 he attended culinary school at the New England Culinary Institute in Montpelier Vermont. After two years in trade school Cory accepted his first role as sous chef at the Falmouth Sea Grill in southern Maine. Chef Cory now has a career spanning three decades. His path has taken him across the continent studying regional cuisine. He has held chef management positions in several states including: Maine, New Hampshire, Vermont, Massachusetts, Arizona, Alaska, North Carolina, Virginia and of course Missouri. 

Chef Cory is currently the Chef Owner of the Culinary Clinic. The importance of training and teaching has always been paramount throughout his years in the field. He firmly believes in transparency, sharing and communication. He is currently in the research and development phase of several gourmet bottled sauces with the intention of having them up for sale by the close of 2024.

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