As a student, Corey Siegel was a dedicated member of the American Culinary Federation (ACF). Over time, Siegel began his professional training at the Culinary Institute of America (CIA) in 2008. During his time at the CIA, Siegel worked at Westchester Country Club, located in Rye, NY, during his spare time. His commitment to education and personal development in the industry earned him the Northeast Regional Student Chef of the Year award from the ACF in 2010.
In that same year, Siegel joined the culinary team at The Greenbrier in West Virginia. While there, he enrolled in the resort’s intensive three-year apprenticeship program and had a fateful encounter with Chef Richard Rosendale, CMC, who would later become his mentor.
Demonstrating his passion for culinary arts, in 2011, Rosendale selected Siegel as his Commis for the Bocuse d’Or USA Finals, and they emerged victorious in the January 2012 competition. Throughout Siegel’s senior apprenticeship year, he and Rosendale dedicatedly trained for the January 2013 Bocuse d’Or competition held in Lyon, France. Under the guidance of renowned chefs like Thomas Keller, Daniel Boulud, Jerome Bocuse, and others, they achieved a 7th-place finish in the world.
By the age of 22, Corey Siegel had accumulated over 15 medals from national and international competitions and had become the youngest ACF Culinary Team USA member in history. The team subsequently secured two gold medals at the 2014 Culinary World Cup in Luxembourg, first place at the 2015 American Culinary Classic, and three gold medals at the 2016 Culinary Olympics in Erfurt, Germany.
Siegel’s culinary philosophy begins with a steadfast commitment to using the most inspiring and high-quality ingredients that the earth provides. He starts with farm-fresh seasonal ingredients and incorporates both classic and modern techniques to showcase each element’s full potential. Siegel’s enthusiasm for daily culinary experiences fuels his overflowing creativity in the kitchen.
Corey Siegel firmly believes that, regardless of the ingredients, techniques, or methods used, the foundation for flawless execution lies in impeccable sanitation and organization.
