Gary Corbin


Tyson Foods

At the young age of 44, Chef Gary Corbin has achieved vast culinary experience spanning across a multitude of various operations.
After graduating from the apprenticeship program through the American Culinary Federation, Chef Gary began his career in Lodging and Resort operations. He earned his Sous Chef title from Otsego Club Golf and Ski Resort in Michigan where he ran the Pontresina Restaurant, Duck Blind Grill and held oversight and menu design of 3 satellite locations.
From there, he took a position as Executive Chef at a well-known Italian restaurant in Sarasota, FL named Mama Leone’s. His culinary expertise shone achieving restaurant of the year in the Herald Tribune from 2008-2012 and winning a state-wide kids choice award for all-natural scratch cooking.
Looking to expand his horizons, Chef Gary moved next into food sales working for a national distributor, a national broker and now with Tyson Foods where he takes pride in bringing culinary innovation, execution excellence and best practices to Tyson Foodservice customers.