Corey Comeau, a talented young chef, brings nearly 20 years of experience with him to Stephanie’s on Newbury. He has spent years working in well known restaurants throughout the U.S. not only in the kitchen but also in the front of the house. Corey is well versed in both culinary and management skills, which makes him a great asset to Stephanie’s on Newbury.

After graduating from Newbury College in Brookline, MA in 1993 Corey came to Stephanie’s on Newbury as a Sous Chef. He stayed on at Stephanie’s for a year and a half before moving out to Arizona to study under renowned Certified Master Chef Walter Leible at the Royal Palms Inn and Resort in Scottsdale, Arizona. After two years working under Leible, Corey returned to the Boston area to work as a Sous Chef at the prestigious Grill 23. From there he was offered his first Executive Chef position at Laurel where he honed his skills as a creative, innovative chef. Changing the menu every 2 weeks enabled Corey to experiment with a variety of techniques to cater to the restaurants gourmet New American cuisine.

Before returning to Stephanie’s in 2002 Corey spent some time working as the Director of Restaurant Operations at Mariella Inn and Cottage ’s in Friday Harbour, Washington. In the fall of 2002 Corey was ready to return to the kitchen. He came back to Stephanie’s on Newbury as a Sous Chef once again. Within a year and a half his culinary skills were rewarded, and Corey was promoted to Executive Chef.

Corey’s food philosophy is "our job as chefs is to make food taste how it is supposed to taste," meaning that each individual ingredient should stand out on its own in any given dish. He uses nothing but the freshest of ingredients and specializes in creating dishes using seasonal ingredients.