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about lance

Chef Corbin began his culinary career at the age of 19 as a pantry chef for a resort in northern Michigan called Marsh Ridge. An eager and apt student, he was quickly taken under the wing of Chef Lynn Allen, who encouraged him to pursue his apprenticeship through the American Culinary Federation, in order to formalize his education and knowledge of restaurant and resort style cuisine. 

Chef Corbin quickly went on to earn new titles, including Lead Line Chef, Banquet Production, and, ultimately Sous Chef at the Otsego Club Golf and Ski resort in Otsego, Michigan, where he held oversight and menu design of 5 restaurants and satellite operations for five years. 

Later, he would turn to mixology to broaden his scope and culinary repertoire, and armed with this knowledge, took on the role of Executive Chef of well-known Sarasota, Florida restaurant, Mama Leone’s. There he maintained oversight of both front and back of house operations, and had free reign to create new menu and beverage inspirations for six years. 


His accolades there include: 

 - Restaurant of the year four times over from the Sarasota

Herald Tribune

 - Florida Kids’ Choice award for all-natural scratch cooking, 2009

In 2010, Chef Corbin set his site on new horizons, entering the corporate food manufacturing world, working for the likes of Gordon Food Service and Advantage Waypoint as a Sales Chef. In 2018, he made the move to Northwest Arkansas to work for Foodservice and CPG giant, Tyson Foods, where he focused on lodging, the K-12 channel, clients like Aramark & Sodexho, food show coordination and presentation, providing innovation, best-in-class back-of-house practices, and sales execution.

Chef Corbin’s skill set and experience have lead him to continue his personal pursuits of food media development, menu and concept development, food photography, video voice work, as well as offering his talents locally as a personal chef. 

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