corinneCorinne Kocher discovered her love of cooking when she was in her teens. In high school, her family opened a Pizza Hut franchise and she became obsessed with the challenge of creating exciting and different pizzas than those offered on the menu, designing a breakfast pizza for restaurant employees. The family Pizza Hut franchise designed and developed the first “salad bar” concept for Pizza Hut in 1969, salad, four dressings and a container of croutons….how gourmet!!

Corinne moved on to manage the catering departments for a number of upscale hotels including the Playboy Resort and Country Club in Lake Geneva, Wisconsin, the Doubletree Hotel in Seattle and the Seattle Sheraton Hotel.

Moving on to the challenge of owning her own restaurant, “Caracolito”, Seattle’s first Spanish tapa bar was born. Here Corinne gained extensive experience in both front and back of the house restaurant operations, and gained an impressive catering client base. It was here that Corinne decided that catering and cooking classes were her passion. Corinne has been the Culinary Curriculum Director for Sur La Table’s numerous cooking school programs across the country (42 cooking schools), and has recently opened her own UnWined Cooking School in Kent, Washington. Corinne Kocher currently serves as the Executive Chef for the Motor Yacht “Jamal” and travels with the 80’ charter yacht in the spring and fall, delighting guests with extensive seasonal menus.

With over 30 years experience in the industry, Corinne serves many of Seattle’s finest families and corporations using the finest and freshest ingredients available in the Pacific Northwest.