Cory York
 Member since: May 27, 2012
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 As a Mississippi native, Chef York began his culinary career as Saucier in a French bistro. Finding a true passion in his work he attended the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA., where he was mentored by Master Chef Deter Kessling. Upon graduation, Chef York traveled to the Big Island of Hawaii where he found his Pan Asian flair, Staging at Roy Yamaguchi’s restaurant in the Hilton at Waikoloa Village.
Upon his return to the mainland, Chef York open the Oceanaire Seafood Room in Charlotte, North Carolina as Executive Chef, where he developed and pursued his passion for working with seafood. After relocating to Greenville, South Carolina, he joined Nantucket Seafood Grill as Executive Chef and operating partner. Here he was able to develop a signature cooking style, using Charleston flair with a French twist.
In Orlando, Chef York joined the Grand Bohemian Hotel as Chef de Cuisine, preparing menus for rock stars to NBA all stars. He has now joined the Wyndham Grand team as Specialty Restaurant Chef for Deep Blu, where he is infusing his Pan Asian style with an American modern twist. “Deep Blu has a sustainable approach to freshness.We will only outsource and prepare the freshest Top Catch seafood for our guest.” “Chef York”
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