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Cory Cuff
Important Ingredients:
-Restaurant & Bar Manager, Cielo Restaurant in the Four Seasons Hotel – St. Louis
-Graduate of the Culinary Institute of America
-Instructor for Dierbergs School of Cooking since 2013




Writing and studying his grandmother’s recipes for hours upon hours is how it all began for Cory Cuff. He credits his grandmother for originally getting him interested in cooking and recalls one of the happiest days in his life spent cooking for her.

Cory’s time cooking for his grandmother soon blossomed into much more. After being trained at the Culinary Institute of America, Cory became the sous chef at BFS Restaurant in upstate New York. Eventually, he opened his own restaurant, The Windsor Restaurant and Gardens, in New Albany, Indiana where he served new age American food with French and German influences.

Currently, Cory works as the restaurant and bar manager of Cielo Restaurant in the Four Seasons Hotel – St. Louis. He has gradually transitioned to working more in the bar where he has developed a unique cocktail style by mixing nontraditional ingredients. Cory views and evaluates spirit differently than most. He loves using gin and introducing it to people because most don’t think to use that spirit.

Although Cory has become more involved with making cocktails, he gets reassurance from his family that he can still cook even without doing it every day.

Cory’s Cooking Tip: “Keep it simple. When I concoct a recipe for the bar, it is the same premise. The more one complicates a dish, the more things that can go wrong. For a cocktail, keep it to five ingredients or less. Truly take time to figure out which ingredients go well together and why.”


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