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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. <br> <br> 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 <em>enRoute Magazine</em> 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. <br> <br> 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 <em>Toronto Star</em>, the <em>National Post</em>, <em>Toronto Life</em>, the <em>Toronto Sun</em>, <em>Now Magazine</em>, <em>Grid TO</em>, <em>the Globe and Mail</em>, and <em>enRoute Magazine</em>.
A Chef's Tips on Pushing Flavour

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