Born in St. Louis, Missouri, SideBern's Chef de Cuisine, Courtney Orwig, grew up around the culinary world. His mother worked in the hospitality industry, and his grandfather owned a spice supply company. This early introduction to the world of food became the foundation for a career that has spanned the last 20 years.
Like his idol, Marco Pierre White, Courtney chose experience in the kitchen over culinary school. When he moved to Florida, he spent the first part of his career learning the art of pastry. Courtney found the precise execution and discipline of pastry to be challenging and rewarding. This knowledge of pastry's science and intricate techniques continue to shape his culinary skills and creativity today.
After several years, Courtney dove into the savory side of cuisine and again excelled at everything he prepared. Eventually this level of excellence landed him the position of Sous Chef at Sidebern's. His hard work, creativity and dedication have allowed him the opportunity to cook at some of the premier events and venues in the country, including Mondavi Winery, Star Chefs annual International Chefs Congress, and the Oscar's of the culinary world – the James Beard Awards.
Currently, Courtney's position as Chef de Cuisine at Sidebern's allows him to utilize his unique knowledge of both savory and sweet techniques. His latest passion is blending classic preparation techniques of charcuterie with modern flavors profiles. His enthusiasm for premium, fresh ingredients and a desire to push the envelope of progressive are showcased in the dishes Courtney produces every night at Sidebern's.