Corey Asure

Corey started his culinary career by graduating from the Art Institute of Phoenix. In addition, he also took classes at Le Cordon Bleu in London and Paris and worked for Chef Vincent Guerithault.

Corey started his culinary career by graduating from the Art Institute of Phoenix. In addition, he also took classes at Le Cordon Bleu in London and Paris and worked for Chef Vincent Guerithault.

For the past 15+ years, chef Corey Azure has been delighting your taste buds from our kitchen. Corey was recently promoted to Executive Sous Chef at PCG after working as a Sous Chef for us for the past ten years.

Corey’s favorite item on the menu is the Cedar Planked Salmon. He loves the smoke from the cedar and the acid from the citrus/horseradish crust coming together and making it one of the best salmon dishes he has ever tasted.

When we asked him what is the best thing about working at PCG, he said, “PCG is a unique restaurant. We change the menu two times a year and run five lunch & 2 dinner specials daily. Having a crew that can handle that and be part of the creative process is really fun.”

Corey has been an integral part of PCG’s culinary team for over 15 years, and his input has been crucial to our ongoing menus and specials list. Growing up on a Native American reservation enabled him to bring a unique perspective to our food. He also has traveled extensively throughout the country on his culinary journey. One of the highlights of these expeditions was a private thirteen-course custom tasting menu at Per Se restaurant in New York City, presented by his friend, Mike Wallace, who at the time was the executive sous chef at Per Se.