A native of Niagara Falls, New York, Steve Corio earned an Associates Degree in Culinary Arts from Niagara Community College, and completed continuing education at the Culinary Institute of America at both Hyde Park, NY and Napa Valley, California. Arriving in Florida in 1978, Steven was first employed at the newly-opened Deltona Marco Beach Hotel. From 1980 to 1986, he worked at Chef's Garden in Naples, five of those years as Head Chef. At Royal Poinciana, he served as sous chef from 1986 until he took the position of Executive Chef at Wilderness in 1991, where he remained for 12 years. Chef Corio and his Culinary Team enjoy creating seasonal menus with the freshest ingredients. His passion in his food is evident and well received by Members, whether enjoying a fresh, healthy salad or an elaborate dinner for an Invitational Golf Tournament.