Five-Star Cuisine Made by Culinary Experts
Cory Untch , Executive Chef
Food is my passion, and I’m delighted to share my fifteen years of expertise and training whilst providing you a memorable dining experience at Dos Brisas.
Before joining The Inn, I received my formal culinary training at the Pennsylvania Institute of Culinary Arts. Following that, I rose steadily through the ranks at such notable establishments as the Ritz-Carlton in Naples, Fla., where I trained under Certified Master Chef Lawrence McFadden. I served as a chef at the Ritz-Carlton Club and Residence in Kapalua, Hawaii; and further honed my skills at The Little Nell in Aspen, Colorado. under acclaimed Chef Robert McCormick. While at The Little Nell, I was privileged to serve as private chef for the First Family during the Obamas' private retreat to the five-star, five-diamond Relais & Chateau resort.
My time in Texas began as Executive Chef at the newly opened Hotel Ella, in Austin. I was recruited in late 2014 to serve as Chef de Cuisine at Dos Brisas and join a talented and dedicated team in our kitchen. The opportunity to marry freshly picked fruit and produce from our farm with the finest proteins available is like catnip to a chef. I jumped at the chance.
My promotion to Executive Chef at Dos Brisas is the culmination of many years of hard work and the realization of a dream. Chef McCormick (who now serves as Corporate Chef at culinary master Daniel Boulud's Dinex Group) was kind enough to offer the following words about me “I was extremely impressed not only with Cory’s culinary talent and creativity while he was at The Little Nell, but he also consistently demonstrated the ability to manage the complex operations of a five-star kitchen. The outstanding culinary program at The Inn at Dos Brisas will continue to thrive and reach new heights under Cory’s direction.”
I look forward to meeting each of you in the near future, and hope that I can fulfill the trust that you place in me.