Chef Corey Marcoux of Brine - Biography
Chef Corey Marcoux originally moved to Newburyport to be a part of the team at Ceia Kitchen + Bar. Marcoux, who has worked at South End’s The Gallows, Not Your Average Joe’s and Nashua’s Sky Café, was also invited to cook at the James Beard House, the hallmark of culinary gurus, along with Chef Patrick Soucy of Ceia. Soon after this prestigious adventure, Marcoux moved on to Brine, where he played a pivotal role in the opening of this oyster, crudo, and chop bar, a New England first. He runs the market-driven daily menu, which showcases the morning’s catch from local fisherman and a rotating selection of oysters. The seafood focused menu also offers house sausages and prime meats, all with the familiar Mediterranean feel shared with Ceia. Marcoux elevates comfort food with great seasoning and acid that make his dishes refreshing and elegant.