Steve Corry, originally from the south shore of Boston and a graduate with Distinction of the New England Culinary Institute in Burlington, Vermont, worked at the upscale Domaine Chandon in Napa, California. His long list of accomplishments includes working as Brew master at the San Francisco Brewing Company and the Mammoth Lakes Brewing Company in California. Yearning for the East Coast, he moved back to Maine working in Kennebunk as sous chef with the White Barn Inn company at Grissini’s Restaurant until he and his wife could open their own establishment.
Michelle, a graduate from Boston University in hotel and restaurant administration, moved to Northern California where she fine-tuned her skills at the world famous French Laundry Restaurant. Her extensive knowledge of fine cheeses and wines are attributed to her work experience gained in other fine establishments in California as well as Smokejacks in Vermont, Arrow’s Restaurant, and the White Barn Inn in Maine.
Fine cuisine featuring seasonal local products, great wine(a 1,000-bottle wine cellar), fine cheeses, and high-end customer services in a cozy atmosphere are featured at Five Fifty-Five but, without the price tag or pretension.