Native Hoosier chef Corey Fuller began working at 13 in his hometown of Carmel at Ye Olde Library Restaurant, now known as Woody’s. During his senior year of high school, he was the sous chef at the now-closed Villa Inn in downtown Indianapolis. Fuller then headed to Chicago, where he studied at Le Cordon Bleu and then learned and cooked alongside Michelin-starred chefs like Carrie Nahabedian of NAHA and Brindille and Alinea’s Grant Achatz. He also worked for Wolfgang Puck in various US cities and as far away as the United Arab Emirates.
Today, as the executive chef for Cunningham Restaurant Group’s Commission Row at Indy’s Bicentennial Unity Plaza, Fuller’s experience allows him to carefully craft a luxuriously curated menu of steaks, seafood and even a hand-selected caviar list. When not working, Fuller spends quality time with his wife and their son, James, who was diagnosed with the rare Prader-Willi Syndrome. He has become a strong advocate for awareness and fundraising for the Foundation for Prader-Willi Research.
What made you want to become a chef?
I got a job washing dishes when I was 13. The chefs were the “cook guys” in the restaurant. I was hooked immediately.
What is your favorite type of food and why?
If I had to pick one, it would be pizza. I’ll travel for it. I have been all over the country and usually try to find the best place to get a slice while there.
Where do you get your inspiration?
I have had a lot of lived experiences, in and out of kitchens, eating at restaurants and seeing what’s out there. I spent time doing research and development for a firm in Chicago, and I saw how to seek and find coming macro and micro trends.
What is your favorite thing to make for yourself and your family?
We cook very simply at home. My son has a specialized diet, so we keep it balanced and nutritious.
If you could eat anywhere in the world, where would that be, and what would you eat?
I would love to go to Seoul, South Korea, and eat everything!
If you could choose a favorite place in Indiana to visit, where would that be and what would you eat?
Indianapolis is my favorite place in the state. I really love going to Shapiro’s for a big deli corned beef sandwich and potato pancakes.
What items are always in your fridge?
Asian condiments: fish sauce, gochujang, miso paste, garlic chili paste.
