Hi, I’m Corey, a chef, cheesemaker, baker, and someone who’s spent the better part of a decade chasing flavor, craft, and connection through food.

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My culinary journey began at Johnson & Wales University, where I studied Culinary Arts and set the foundation for what would become a life deeply rooted in kitchens and hands-on food production. I spent eight years working as a chef, including two as an executive chef, where I honed not just my skills, but my understanding of how food brings people together.

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Eventually, I was drawn to something slower and more elemental. That pull led me to Vermont, where I became a cheesemaker at Jasper Hill Farm—diving deep into the world of fermentation, agriculture, and the relationship between land and flavor. From there, I continued down the path of traditional foodways, becoming a wood-fired bread baker and stone miller at Elmore Mountain Bread.

That experience reconnected me to grain, to process, and to the quiet transformation that happens when you let ingredients speak for themselves.

 

Now, I’m bringing all of these experiences together to create something new—something rooted in the seasons, built on relationships with local producers, and focused on honest, beautifully crafted food. I believe Vermont has some of the best ingredients in the world, and I’m here to celebrate them in a way that’s thoughtful, delicious, and deeply connected.

Thanks for stopping by—I’m excited to share what’s next.