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 Hotel in downtown Chicago 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.
He then was named chef de cuisine at Boleo, a lively South American-inspired rooftop restaurant and bar atop The Kimpton Gray Hotel in the Chicago Loop. During his time at Boleo, Cory pulled inspiration from his world travels, focusing on authentic Argentine and Peruvian cooking techniques.
Cory joined Lettuce Entertain You in December 2018 to helm the kitchen at Nacional 27. Discover Chef Cory’s favorite dishes and the inspiration behind them.
Cory has appeared locally on Windy City Live, WGN, WCIU the U and Check, Please! as well as nationally on Food Network’s Chopped and Beat Bobby Flay. He has also been featured in publications such as Serious Eats, Zagat, The Chicago Tribune, Chicago Reader and more.