Specialty: California-Influenced New American Cuisine
He began his career as a brew master in northern California, but beer wasn’t all that he wanted to brew. He decided to satisfy his hunger for all things food related and decided to move east in the year 1999 in order to attend the New England Culinary Institute in Burlington, VT. He eventually returned to California and went to work at the sophisticated and well-known Domaine Chandon Winery in Napa Valley.
Corry again headed back east, trying to gain as much experience as possible till 2003, after which he and his wife set-up Five Fifty-Five in Portland, ME. At the forefront of the burgeoning New England culinary movement, the restaurant is known for serving simple, fresh food, something Corry’s dubbed “new New England.”
Giving credit to the chef’s early years in California’s wine country, the restaurant’s well-thought-out wine selection has received many an awards and is appreciated by all those who are connoisseurs of wine. Combined with its welcoming setting, this thoughtful approach to menu and drink has created one of Portland’s hottest eateries.
The chef was dubbed one of Food & Wine’s Top Ten Best New Chefs in 2007. Chef Corry involves himself in celebrity chef events and is a great supporter of many charities.