Chef Corey Hume was born and raised in Christchurch, New Zealand. He trained at Christchurch Polytechnic and won a scholarship to further his training at Johnson & Wales University in Rhode Island, Providence, USA.
Throughout his career Corey has been a representative for New Zealand, Australia and Australasia (as a whole) numerous times and was a member of the Fonterra New Zealand Olympic Squad that competed at the Culinary Olympics in 2016.
Corey is the Executive chef for one of the world’s most exclusive and well-regarded lodges, Blanket Bay Lodge in the Otago town of Glenorchy. There he and his team cater to some of the most discerning guests who all have the highest expectation in service, wine and of course cuisine. The lodge, has won numerous International awards. Most recently for its Spa and Food and Beverage, as the only NZ establishment awarded the NZ Winner of the World Luxury Restaurant and Spa Awards for 2017.
Whilst running the day to day operations of the Blanket Bay kitchen, Corey still finds time to foster, train and mentor his team not only in their careers but also in the culinary competition arena where he has helped train New Zealand “Commis Chef of the Year” as well as New Zealand “Pastry Chef of the Year”. A true testament to his passion for cuisine, competitions and the hospitality industry.
Corey is a Trustee of The New Zealand Culinary Arts Academy and the current Coach of the Bocuse d’Or Team New Zealand 2018, a role which he is eager to enable our Candidate and Commis competitors to be their absolute best during the Bocuse d’Or Asia Pacific 2018 Selection.