Chef Cory Barberio has been appointed as executive chef and managing partner of the Shinola Hotel in downtown Detroit.
He was the chef della cucina for Detroit’s San Morello’s opening in 2018.
He will oversee culinary programs and operations property-wide. Originally from upstate New York, Barberio was first joined the hospitality world at a young age when he took a job at an Italian pastry shop.
After graduating culinary school, he joined chef Andrew Carmellini’s (NoHo Hospitality) opening team at Locanda Verde in New York City as an intern and over the course of five years and worked his way up to the position of sous chef.
From there, he became executive sous chef at Bar Primi. Barberio then opened Leuca at The William Vale in Brooklyn, where he became the chef della cucina.
In 2018, he and his family left New York to open NoHo Hospitality’s newest venture at the Shinola Hotel in Detroit, where he took on the role of chef della cucina at San Morello.
