Born in Salt Lake City, Utah, Chef Cory Morris discovered his passion for food at a young age. Self-taught throughout adolescence, Cory got his first break into the culinary world as a line cook at popular ski resort, The Mariposa at Deer Valley, in Salt Lake City. Cory continued his path in the hospitality industry, pulling inspiration from his travels to culinary epicenters like Argentina, Spain, Portugal, Italy, and France.
In 2008, Cory moved to Chicago to open Spanish-inspired restaurant, Mercat a la Planxa, as sous chef. There he worked closely under renowned Iron Chef and Chicago native, Jose Garces (James Beard Awarded Best Chef Mid-Atlantic) and was later promoted to chef de cuisine, helping them earn recognition as a Michelin Guide’s Bib Gourmand restaurant in 2014. Following his success, he later opened Rural Society, an Argentinian steakhouse within the Loews Madison Hotel in Washington D.C. where he honed his affinity for wood fire cooking and classic Argentine cuisine. Cory furthered his love for Latin American flavors in opening his first restaurant concept as executive chef and partner at Ronero, located along Chicago’s famed “restaurant row” in the West Loop.
Now as chef de cuisine at Boleo, a lively South American-inspired rooftop restaurant and bar atop The Kimpton Gray Hotel, Cory continues to pull inspiration from his world travels. With a focus on authentic Argentine and Peruvian cooking techniques, he lends his expertise in South American flavors in creating a vibrant menu of interactive small plates, perfect for sharing under Boleo’s year-round retractable glass rooftop.
Cory has appeared locally on Windy City Live, WGN, WCIU the U and Check, Please! as well as nationally on Food Network’s Chopped. He has also been featured in publications such as Serious Eats, Zagat, The Chicago Tribune, Chicago Reader and more. When not in the kitchen, Cory can be found rock climbing, traveling the globe for more culinary inspiration and binge-watching the latest Netflix original series.