Steve Corry began his culinary career as a Brewmaster at several breweries in Northern California. In 1999 he attended the New England Culinary Institute in Burlington, Vermont. After graduating with distinction in 2001, he returned to California to work at the fine-dining landmark, Domaine Chandon, in Napa Valley. Just before opening 555, he served as the sous chef at Grissini in Kennebunk (part of the White Barn Inn Corporation). Since the inception of 555, Chef Steve has received many accolades such as Food and Wine’s Best New Chef of 2007 and 2011 Chef of the Year from the Maine Restaurant Association. In March 2011, Steve and his wife Michelle opened their second establishment, Petite Jacqueline, also in Portland.
Chef de Cuisine
Kyle grew up in Kennebunk where he got his start in the industry working as a dishwasher when he was 15. He really enjoyed the fast paced nature of the kitchen and quickly began working as a prep cook and line cook in different seasonal restaurants in Kennebunkport. Deciding to pursue a career as a Chef he attended Johnson and Wales University in Providence receiving an Associates Degree in Culinary Arts and a Bachelors degree in Food Service Management. After graduation Kyle moved to the mountains of Utah to be a Sous Chef at the Grand Summit Hotel at the Canyons resort for 4 years. He then moved to Las Vegas for a stint at Michael Mina’s Nobhill and then spent almost 3 years as a Sous Chef at Wolfgang Puck’s Spago. From there Kyle moved to Aspen Colorado to be the Chef de Cuisine at the five star five diamond Little Nell where he spent 4 years. He was an integral part of the relaunch and remodel of the hotels restaurant where it was renamed Element 47. Kyle then made the decision to move back to the area to be closer to family and join the team at 555 as Chef de Cuisine.
Yazmin is originally from Mexico City, where she attended culinary school for her Bachelor’s Degree at Centro de Estudios Superiores de San Angel. While attending school, she spent time working in Spain at Melia Princesa Madrid which made her realize that she wanted to explore other cultures. She moved back to Mexico and worked at the Intercontinental in Mexico City in the pastry department. She then returned to Centro de Estudios Superiores de San Angel, but this time as part of the teaching team and Sous Chef for the school’s restaurant SCUOLA and CREHA, and Chef Assistant for different culinary classes. In December 2012 she moved to Aspen, Colorado. To work at the five star five diamond Hotel The Little Nell, making desserts for the fine dinning restaurant Element 47 and banquets. Finally she moved to Maine where she became part of our team, and has created one of Maine’s premier sweets list.
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