Steve Corry, originally from the south
Boston and a graduate with Distinction of the New England Culinary Institute in
Vermont, worked at the upscale Domaine Chandon in
California. His long list of accomplishments includes working as Brew master at the San Francisco Brewing Company and the Mammoth Lakes Brewing Company in
California. Yearning for the East Coast, he moved back to
Maine working in Kennebunk as sous chef with the White Barn Inn company at Grissini’s Restaurant until he and his wife could open their own establishment. [+]
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