Executive Chef Cory Linkson brings with him more than 20 years of culinary experience to AG in Niagara Falls. After graduating and receiving his chef’s certification, Chef Linkson honed his skills while traveling from coast to coast and working in some of our countries most prestigious kitchens.
Stops along the way include the Emerald Lake Lodge in the Canadian Rockies to the famous Chateau Montebello in Quebec’s Eastern Townships. It was during this time that Linkson discovered the beauty of seasonal, regional cuisine and the importance of sourcing artisnal products. The White Barn Inn, a Relais Gourmand property in Kennebunkport, Maine continued that culinary trend with its focus on the bounty of New England’s Eastern Seaboard.
After returning to his roots in Niagara, Linkson developed and nurtured his techniques for cooking by the seasons. A culinary revolution was taking place at home and Chef Cory was at its forefront. For the next ten years as Sous Chef at Hillebrand Estates Winery and Executive Sous Chef at Peller Estates, Linkson helped develop the Wine Country Cuisine that we now know. The relationships built in those years with farmers and producers continue today. This appreciation for what the earth gives us is and always will be the core of his cuisine.
Cory’s cooking style is steeped in Classical French technique with a contemporary regional and seasonal sensibility. It is a style that allows the best quality ingredients to stand on their own merits, where long reductions and deep flavours can be found in every dish.