Logan McCoy

In a short time, Chef Logan advanced from culinary apprentice at a Michelin 1-star restaurant to lead culinary events chef at his alma mater, Johnson & Wales. Along the way, Chef Logan has taken advantage to participate in marquee events and competitions, including the Emeril Lagasse Golf Classic. As a product development chef for KOR Food Innovation, Chef Logan’s concepts have found themselves into menus across the country.


  • MBA, Johnson & Wales University, Providence, RI
  • BSBA, Johnson & Wales University, Providence, RI

Major Achievements/Awards:

  • Member, ACF
  • Member, RCA
  • Culinary Apprentice for ACF USA National Team Try-outs
  • Assisted and cooked for President George H. W. Bush’s birthday
  • Assisted with plating a course for First Lady Barbara Bush’s 90th birthday

Work History:

  • KOR Food Innovation, Richmond, VA— Director of Culinary, Business Manager
  • Johnson & Wales University, Providence, RI— Culinary Events Chef
  • Johnson & Wales University, Providence, RI— Management Development Manager
  • Del Posto Ristorante, New York, NY– Culinary Apprentice

Favorite Food:

  • Cacio E Pepe (with rigatoni instead of spaghetti)

Favorite Minor’s® Product:

  • Minor’s Classical Reductions™ Reduced Chicken Stock


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Working hand-in-hand, mind-to-menu.

If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

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