“Cory is a great fit at Wellington Court. His experience brings stability to our kitchen. His passion for cooking and food is a welcome addition to my team and one that I value in the creative process. He is an active contributing member in the direction of our restaurant. Cory shares a deep interest in the progression of our local food movement and using as many local, sustainably farmed ingredients as is possible in our menus.”

— Chef/Owner Erik Peacock

Cory Atreo

Cory Atreo was born and raised in Toronto, Ontario. It was in high school that Cory began working in restaurants for summer employment. By the time he finished high school Cory had decided to make his career in the food business and attended the Culinary Program at George Brown College. Upon completion Cory worked in many reputable restaurants in the Toronto area such as Vaughan Estate, The Estates of Sunnybrook with David Adji, Borgo Antico with Pino Posterero, The Left Bank with Michael Potters and Sutton Place Hotel with Nigel Didcock.

Moving to the Niagara Region brought Cory to the steps of Queen's Landing where he worked with Steven Treadwell and at The Prince of Wales with Lee Parsons until going back to school to do the Certified Chef De Cuisine Program at Niagara College. After furthering his accreditation Cory worked at Niagara College as a teacher/instructor.

In 2006 Cory made the move to Wellington Court Restaurant and took his position as Sous Chef.