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Cory Vitiello


Cory was born and raised in Brantford, Ont. and began cooking at age 15, starting his own catering business out of his family home. He's a graduate of Stratford Chef School and did his apprenticeship at Scaramouche Restaurant in Toronto.

Some of Chef Cory's other career highlights include his gig as sous chef at Cecconi's, in Melbourne, Australia (2003) and chef de cuisine at Toronto's Drake Hotel (2004-2007). Cory was voted the best new chef in Toronto in 2009 by enRoute Magazine and acted as the national spokesman for Thermador (2010, 2011). Cory has been delighted to partner with Australian wine brand, Lucky Penny for their Canadian launch in 2013.

Cory owns and operates the award winning restaurant The Harbord Room and the newly opened THR & Co (Spring 2013). Cory's rave reviews for The Harbord Room are numerous including winning remarks from the Toronto Star, the National Post, Toronto Life, the Toronto Sun, Now Magazine, Grid TO, the Globe and Mail, and enRoute Magazine.
A Chef's Tips on Pushing Flavour Getty

A Chef's Tips on Pushing Flavour Boundaries

A great dish is all about balancing the contrast of flavour and texture. When setting out to create a dish I seek to achieve a play on both. Be creative and bold - there is no right or wrong and often the best ideas come from mistakes, so don't be afraid to make them.
07/22/2013 05:22 EDT