Corey Siegel has been named as the company’s newest Corporate Executive Chef, based at the company’s headquarters in Charlotte, N.C. Siegel’s experience includes stints at Westchester Country Club in Rye, N.Y., and The Greenbrier in White Sulphur Springs, W. Va., under Richard Rosendale.
Corey Siegel is Electrolux Professional’s newest Corporate Executive Chef hired at its headquarters in Charlotte, N.C. Electrolux Professional is ready to welcome this new team addition to ensure stronger culinary efficiency and performance guarantee for its customers.
Corey Siegel is from Albany, NY and began cooking at the age of 14. As a student he was a serious member of the American Culinary Federation, and in 2008 began training at the Culinary Institute of America. During his time at school, he worked at Westchester Country Club in Rye, NY. Corey won the Northeast Regional Student Chef of the Year for the ACF in 2010. Siegel joined the team at The Greenbrier in White Sulphur Springs, W. Va., in 2010, and enrolled in an intense three-year apprenticeship program at the resort overseen by
Chef Richard Rosendale. In 2011 Corey was selected by Rosendale to be his Commis for the Bocuse d’Or USA Finals and won the competition in January 2012. While finishing his senior year of his apprenticeship, he and Rosendale trained to compete in the Bocuse d’Or in January 2013 held in Lyon, France. Receiving over 15 medals competing both nationally and internationally, Corey is also a member of ACF Culinary Team USA to compete in the Culinary Olympics in Erfurt, Germany in 2016.
Siegel’s cuisine begins with his sustained conviction to use the most inspiring and quality ingredients that the earth provides. His excitement about the opportunity to experience food each day lends to overflowing creativity in the kitchen. Siegel believes, despite the ingredients, technique, or method, the foundation for flawless execution is cleanliness and organization.
Siegel will lead the Electrolux Professional Culinary Academy of Chefs and Education seminars in 2016 and be the resident chef in the headquarters campus.