Corey Asure

Corey Azure has worked at Phoenix City Grille since 2005. In 2025 he was promoted from Sous Chef to Executive Sous Chef of the restaurant. Prior to his lengthy career with Phoenix City Grille, Azure worked with James Beard Chef Vincent Guerithault at Vincent on Camelback. Azure’s background is in French cuisine. He attended the culinary school at the Art Institute of Phoenix and Le Cordon Bleu in London and Paris, where he studied sauces and offal. He has also gained knowledge in Mexican cuisine cooking alongside PCG Executive Chef Uriel Telix. In addition to his work and studies, career highlights include creating a recipe for Tiny Organics baby food and teaching a cooking class at the Children’s Museum of Phoenix.

Of his love for cooking, Azure says being able to execute an idea and seeing the reaction to a good recipe very rewarding. He also loves the fast-paced environment of a busy kitchen. Inspired by tasting other cuisines, Azure enjoys learning new flavors and presenting them to diners.

Outside of his career, Azure values the time he spends with his son. He also loves spending time in nature, hiking, and watching baseball.