Chef Corey Siegel

Director of Culinary Development at Electrolux Professional North America

Originally from Albany, NY, Siegel began cooking at the age of 14. Siegel began his culinary career as a student at the American Culinary Federation (ACF), and in 2008, he began training professionally at the Culinary Institute of America (CIA). In 2010, he was granted the Northeast Regional Student Chef of the Year award by the ACF. That same year, he joined The Greenbrier culinary team, enrolling in a three-year apprenticeship program under Chef Richard Rosendale. In his senior year of the apprenticeship, he and Chef Rosendale competed in the Bocuse d’Or held in Lyon, France, and finished 7th in the world.

By the age of 22, Siegel had amassed over 15 medals from national and international competitions behind his name and had become the youngest ACF Culinary Team USA member in history. The team has since earned two gold medals at the 2014 Culinary World Cup in Luxembourg, first place at the 2015 American Culinary Classic, and three gold medals at the 2016 Culinary Olympics in Erfurt, Germany. After transitioning through several highly acclaimed country clubs, present day, Siegel is the North American Corporate Executive Chef for Electrolux Professional.

Siegel's excitement for cuisine and the experiences it provides opens the doors to his overflowing creativity in the kitchen. His cuisine, which is best represented as classic with modern techniques, has only the best quality ingredients. Apart from having the best ingredients, techniques and methods, Siegel believes that the key to flawless execution is impeccable sanitation and organization.