As a student, Corey Siegel was a serious member of the American Culinary Federation (ACF); as time progressed, Siegel began professionally training at the Culinary Institute of America (CIA) in 2008. Siegel spent his spare time at the CIA working at Westchester Country Club, located in Rye, NY. Siegel’s dedication to his education and personal development in the industry, earned him the Northeast Regional Student Chef of the Year award from the ACF in 2010.
Within the same year, Siegel joined the culinary team at The Greenbrier in West Virginia. There, enrolling in the resorts’ intense three-year apprenticeship program, Siegel met the man who would change the course of his career — the apprenticeship overseer and later, mentor, Chef Richard Rosendale, CMC.
Proving an impassioned student, in 2011, Rosendale selected Siegel as his Commis for the Bocuse d’Or USA Finals, winning the January 2012 competition. Throughout Siegel’s senior apprenticeship year, he and Rosendale devotedly trained for the January 2013 Bocuse d’Or competition held in Lyon, France. The duo trained under the guidance of Thomas Keller, Daniel Boulud, Jerome Bocuse, and additional world-renowned chefs; they finished 7th in the world.
At age 22 Corey Siegel amassed over 15 medals from national and international competitions behind his name and had become the youngest ACF Culinary Team USA member in history. The team since earned 2 gold medals at the 2014 Culinary World Cup in Luxembourg, first place at the 2015 American Culinary Classic and 3 gold medals at the 2016 Culinary Olympics in Erfurt, Germany.
After transitioning through several highly acclaimed country clubs, present day, Siegel is the North American Corporate Executive Chef for Electrolux Professional.
Siegel’s cuisine begins with a sustained conviction to use the most inspiring and quality ingredients that the earth provides. Starting with farm-fresh seasonal ingredients, he incorporates classic and modern techniques, highlighting each element’s full potential. Siegel’s excitement for opportunities to experience food daily leads to overflowing creativity in the kitchen.
Corey Siegel believes that, ingredients, technique, or method, aside, the foundation for flawless execution is impeccable sanitation and organization.