Corey Chow

The Path

Professional formation started with fundamentals at California State Polytechnic University (2002), then moved directly into station work as Chef de Partie at The Huntington Library in San Marino, CA (2002). In that first professional post, Corey Chow worked inside the basic conditions of the trade: preparation before service, timing under constraint, and detail controlled before a plate left the kitchen. House identity is built through repetition as much as through concept, and the Chef de Partie years at Alan Wong's Restaurant in Honolulu, HI (2002–2007) extended that frame across a longer run of service rhythm, consistency, and maintenance of a house style over time. Fine-dining structure in New York added another layer of polish and coordination. At Per Se in New York, NY (2007–2013), Corey Chow moved through commis, Chef de Partie, Sous Chef, working in a service environment where technical finish, composure, and guest-facing precision had to hold across the brigade. The work was not only refinement on the plate; it was the coordination of every hand contributing to the experience. Station agility defined the tournant role at The NoMad in New York, NY (2014), where readiness across positions is the job and pressure is relieved wherever the kitchen needs it. Leadership became more explicit through the Chef de Cuisine role at Torrisi Italian Specialties in New York, NY (2014–2015). A return to Per Se in New York, NY as Executive Sous Chef, Chef de Cuisine (2015–2021) placed Corey Chow back inside exacting service with added responsibility for guiding others through it. Since 2021, that accumulated discipline has been applied as Executive Chef of The Stanwich Club in Greenwich.

The Work Today

Live-fire cooking gives the current work at The Stanwich Club a visible technical center. Since 2021, Corey Chow has used flame as more than heat: whole lambs slow-roasting on a spit, beets buried in embers, and food shaped by smoke, ash, rotation, and time in public view. The Thunderdome is the clearest tool for that format.

Career - Executive Chef — The Stanwich Club, Greenwich, CT (2021–present) - Chef de Partie — The Huntington Library, San Marino, CA (2002) - Chef de Partie — Alan Wong's Restaurant, Honolulu, HI (2002–2007) - Commis, Chef de Partie, Sous Chef — Per Se, New York, NY (2007–2013) - Tournant — The NoMad, New York, NY (2014) - Chef de Cuisine — Torrisi Italian Specialties, New York, NY (2014–2015) - Executive Sous Chef de Cuisine — Per Se, New York, NY (2015–2021) Education: California State Polytechnic University

Signature

Signature dishes include The Thunderdome. More than a single plate, it is a working format for open-fire cooking at The Stanwich Club: flame, structure, hanging racks, and a service setting built around gathering. In Corey Chow’s hands, the format brings live-fire technique into a club environment, keeping spectacle tied to control and making the act of cooking part of the occasion.

Honors

Recognition here is tied to responsibility inside demanding kitchens: developing tasting menus and overseeing guest experience at a three-Michelin-starred restaurant, Tournant at The NoMad, Chef de Cuisine at Torrisi Italian Specialties, and Executive Chef of The Stanwich Club. The Per Se years connect Corey Chow to the work of developing tasting menus and overseeing the guest experience at a three-Michelin-starred restaurant. At The Stanwich Club, that service discipline is applied to a more exposed form of cooking, where heat is visible, the process is shared, and control has to hold even when the fire is part of th