About Cory Colton
Colton followed his passion to the Culinary Institute of America and during his time there, interned at The Trellis in Williamsburg, Virginia, realizing a goal of working in the famed chef’s kitchen. After graduation, Colton accepted a position in the pastry kitchen of the St. Regis in Aspen, which created desserts for the hotel, as well as Todd English’s restaurant, Olive’s. Chasing a desire to learn from the best in the culinary field, Colton moved to New York, where he worked in the pastry kitchens of Lespinasse and the St. Regis. He then was hired to join the team at Quality Meats. Colton’s refreshingly simple selection of pies and tarts for Quality Meats demonstrates that he values fresh seasonal ingredients above all else and uses them as the main components of each flavorful dessert.