Executive Chef Cortney Pierce

Native to the Midwest. Cortney’s passion for food began at a young age when his father spent Saturday mornings teaching him how to cook the perfect over easy egg. Having immediately fallen in love with cooking, Cortney’s decision to pursue a career in culinary arts was solidified after years of working in restaurants in Central Indiana throughout high school and the following years. Cortney came to Chicago to enroll at Robert Morris University in 2004, where he earned his Associates in Culinary Arts with a Bachelors is Business Administration. While attending school and obtaining his degree, Cortney worked for well-known local restaurants such as Francesca’s Restaurant Group and furthered his rounded hospitality career with positions within Marriott International. In 2005, Cortney seized an opportunity to travel abroad and attend Apicius, a culinary school in Florence, Italy to further his knowledge of classic technique and advance his culinary passion. After culinary school, Cortney continued working for Francesca’s Passigio and Marriott International until he was offered his first position of Sous Chef in 2008. Cortney moved to the Hyatt Regency McCormick as Sous Chef before becoming Executive Sous Chef for Viand Bar & Kitchen in 2014.  Cortney was promoted to Executive Chef of Copper Fox Gastropub, and led his team to great early success upon its opening in March 2016. Copper Fox embodies Cortney’s passion as he serves up his variations of comfort foods with a creative twist in a modern American Gastropub while captivating his guests with his staff’s signature Midwestern hospitality .