Corey was born and raised in Sonoma in the heart of Northern California wine country. From an early age, he developed a passion for cooking and at 15 he began an apprenticeship at the famous 4 star Sonoma Mission Inn and Spa.
After high school, Corey moved to Santa Barbara to study Business Management at Santa Barbara City College. Corey’s passion for cooking remained and he soon went to work at Fess Parker’s Red Lion Inn, where he facilitated large scale events and banquets.
Looking to further develop his craft, Corey joined Capstar hotels and began an extensive apprenticeship in classic fine-dining French cuisine under Michel Richard. He was involved with the launch of all of Michel’s new restaurants in Santa Barbara, Washington DC, and Philadelphia.
Desiring to return to the West Coast, Corey joined Kimpton Hotel Group in San Francisco as Chef de Cuisine at Splendido.
In 1998, Corey settled in Naples, FL to become Executive Chef of The Dock at Crayton Cove restaurant, a position he has enjoyed for almost 20 years.
After joining Best in Boating in 2019, he was promoted to Corporate Executive Chef. Today, Corey leads Best in Boating’s Culinary department and oversees the food program at all Best in Boating restaurants.
Corey is a fishing enthusiast and loves boating, swimming, home cooking experimentation and golf. He continues to live and enjoy Naples, Florida with his wife and two children.