Cory Lemieux

Developed two menus for this upscale restaurant. Also consulted and developed menus for their other five restaurants.

Helped open a brand new restaurant. They knew I was moving to Ohio, but got them started. Designed the kitchen and menu. The restaurant is currently flourishing.

First stationed at the Rye location, designed and re-engineered the structure of kitchen operations and opened the Dover location.

An unfortunate end caused by the COVID-19 pandemic. Developed innovative and creative concepts and execution to find success and produce some of my best food to date.

Designed seasonal menus, restructured the kitchen and service to elevate guest experience to promote high volume and maintain standards

Work here as second full-time job as sous chef from Sept, 2012 - July, 2016 taking over as head chef after.

Kitchen duties included making fresh pastas, stocks, sauces, fabricating meats and seafood, and baking breads and pastries daily.

Learned advanced cooking methods in classic and modern French cuisine in this renowned Michelin starred restaurant

Opened a small Asian-fusion dim sum restaurant. Regulated food cost, scheduling, and quality control.

My first restaurant venture, I worked my way from dishwasher to sous chef while learning the basics of cooking in a fine dining atmosphere.