Cory Schreiber

The Climb

Two decades at Wildwood Restaurant and Bar in Portland, Oregon (1994–2014) gave the role of Founder and Owner real weight. Cory Schreiber held that post long enough to understand how a room settles into a city, how a menu lives across seasons, and how steady control becomes part of a restaurant’s memory. Since 2009, that accumulated work has also sat inside the International Culinary School at the Art Institute of Portland, where he serves as Culinary Artist in residence.

Today

The classroom is where restaurant knowledge gets translated into repeatable practice, and Cory Schreiber’s current role at the Art Institute of Portland sits in that lane. After years in ownership and consulting, the title points to instruction grounded in daily kitchen realities rather than abstraction.

Signature

Cory's signature dishes include Crispy Dungeness Crab Cakes, Quail with Brown Butter, Cider, Sage, Wildwood: Cooking from the Source in the Pacific Northwest, and Rustic Fruit Desserts. Read together, they point to a practice rooted in the Pacific Northwest and attentive to balance, texture, and season. They also show a career that moved between the plate and the page, with cooking used as both working method and subject matter.

In Their Words “Cory especially likes to marry Kimberley Cabernet wine vinegar with summer stone fruits (cherries, peaches, plums, apricots) or cane berries (raspberries, blackberries, Marionberries).” “Cory says they are "standout condiments from quality grapes that offer clean concentrated flavor at a reasonable price.” Those remarks are built on specificity: acidity against ripe fruit, clean flavor, value without excess. Cory Schreiber’s language stays practical because the work is practical, and the same restraint shows up in a career that has moved from ownership to instruction without losing contact with the kitchen.