Chef Laraine Corneilson
Chef de Cuisine/Event Chef
Culinary Art Institute of Seattle, Seattle, WA 2004
Laraine was born and raised in New Jersey, where she grew up experiencing the melting pot of ethnic foods in New York City. Her love for food started as a kid making pierogi with her Polish Grandma, Mom and Sister. Over 20 years of cooking experience. Laraine has worked at some of the busiest restaurants in the greater Seattle area. Most of her time was spent in the wine region of Washington State working with local winemakers and local cuisine. Laraine’s love for life, food, travel, and adventure is seen in her creative take on food. Master butcher and current lead chocolate maker for Manoa Chocolate Company. Due to her work schedule, she is only available on select weekends, please inquire about her availability.
A skilled culinary professional, recognized for a comprehensive knowledge of international cuisine and an innovative approach to setting the stage for a memorable dining experience. Able to work any position in operation, flexible team player with a quality product, cost control, and guest experience as a primary focus.
In her free time, she likes to go to the beach, hike, spend time with family and friends, and church activities.