Courtney Orwig, Chef de Cuisine, SideBern’s

Although he did not attend culinary school, Courtney always wanted to be a chef. His mother had always worked in the hospitality industry so he grew up watching the action in numerous kitchens when he was a child.

He started working at a local hotel, but soon became interested in pastry.  He asked the chef if he could help in kitchen and he worked there five years, learning pastry principles and techniques.  After several years of being a pastry chef at various restaurants in Tampa Bay, he decided that he wanted to do something different.

“I really liked the science and chemistry involved in pastry, but those principles also apply to other types of food.  And that is exciting,” he says.

At SideBern’s, he learned cooking techniques and how to build flavor.  He enjoys being a chef because it is creative and constantly changing. And he, like Johnson, loves fresh ingredients; letting their natural flavors shine in a dish without the layering of too many sauces or spices.  

Courtney’s favorite chef is Marco Pierre White, an English chef who was one of the youngest chefs in the world to earn 3 Michelin Stars.  White, a chef who did not have formal culinary training, exemplifies the traits that Courtney most admires – dedication to the culinary field and creativity.