About
Corvino

Raised in Walla Walla, Washington, Chef Michael Corvino was immersed in the seasonal living of the beautiful Northwest. His first delve into the culinary world was when he was a teenager; first at a pizza place, then onto the Marcus Whitman Hotel. He quickly moved to Chicago where he became the chef de cuisine of The Peninsula Hotel. Following tours included the Ritz-Carlton Naples; opening the culinary operations of The Nines hotel in Portland, including two restaurants Urban Farmer and Departure; executive sous chef at The Mansion on Turtle Creek in Dallas; and executive chef and general manager of The American Restaurant in Kansas City. He began working on Corvino in 2016 and opened in April 2017. When not in his kitchen, Chef Corvino prefers to spend time outdoors with family and friends. Many mornings are spent on his trail bike. He also enjoys taking part in nonprofit fundraising dinners locally and across the country where he finds the opportunity to serve communities and collaborate with other chefs. He loves to travel home and abroad, exploring local markets and restaurants to inspire and challenge his own creativity.

Chef Throckmorton is a proud graduate of the Shawnee Mission Broadmoor Culinary Arts program. She began working at Dean & Deluca as a pastry cook. Over the next five years her natural talents and work ethic quickly moved her through increasingly elevated positions, and eventually as the Executive Pastry Chef at The Savoy. In 2023 she was recruited to Corvino to lead their diverse program. Her bread, pastry, chocolate and dessert portfolio is vast, varied and ever-changing. Chef Throckmorton is dedicated to helping bring up the next culinary generation through her volunteer work as a mentor for the Johnson County Community College U.S. Junior Culinary Olympic Team, and the Herndon Career Center’s ProStart Invitational competitors.