Cory Haskins is the Executive Chef of Canada’s first private club, the venerable Rideau Club in the heart of Ottawa. In this capacity, Chef Cory oversees all the food service operations for the club. This includes the development and execution of menus for the members, including many dignitaries, on a daily basis. Cory strives to use seasonal local products in creating his cuisine.
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Cory worked in Chicago and Toronto before coming to Ottawa. His experience at the National Arts Center in Ottawa included cooking for various heads of state and visiting dignitaries. This provided him with the unique skills required to be selected as the Executive Chef for the United States Ambassador to Canada.
As a member of Team Ontario, he traveled to New York City to cook at the prestigious James Beard House. Cory has been a participant in several competitions including the World Master Chefs Banqueting Competition, Coupe de Nations in Quebec City, Taste of the Nation in Toronto and ScotHot in Glasgow Scotland as a member of Canada’s Capital Region Culinary Team.
Chef Cory also assists and teaches young culinarians at Algonquin College and judged Student Competitions at the College. Cory is very active with “Les Toques Blanches” Chefs association.