Many athletes set training goals according to upcoming events, like marathons and triathlons. Today we speak with chef and restauranteur Steve Corry about his experiences with races such as Beach to Beacon and the Paris Marathon. We also discuss this past summer’s first annual Casco Bay Islands SwimRun with founder, triathlete and coach, Jeff Cole.
Photo by Susan Axelrod, managing editor of Old Port Magazine
Steve Corry, co-owner of 555, Petite Jacqueline, and Portland Patisserie, began his culinary career as a brewmaster at several breweries in northern California. In 1999 he decided to make a career change and attended the New England Culinary Institute in Burlington, Vermont, where he graduated with distinction in 2001. He then returned to California to work at the fine dining landmark, Domaine Chandon in Napa Valley. Since the inception of 555, which he opened in 2003 in Portland with his wife, Michelle, Steve has received several accolades, such as Food and Wine‘s Best New Chef in 2007 and Maine’s Chef of the Year in 2011. In March 2011, Steve and Michelle opened Petite Jacqueline, a more casual French bistro named after Michelle’s grandmother. In Petite’s first year they were nominated for a Jame’s Beard Award for “Best New Restaurant” in America. Last year the Corry’s opened Portland Patisserie in Downtown Portland. When not cooking on the line Steve can be found enjoying his two young sons and fishing. Steve has run the Beach to Beacon 10K for the last three years and ran his first marathon in April in Paris.
Jeff Cole, co-director of the Casco Bay Islands SwimRun, has been involved in multisport and endurance competitions since 2000, racing in sprints to Ironman distances. He’s a USA Triathlon-certified race director, having directed many varying length events over the years. A native Mainer, he graduated Berwick Academy and the University of Maine. He’s president of Cole Harrison Insurance in Kennebunk, has been married 37 years, and has two grown children.
