Cory Bass – Executive Chef

 

With a passion for bold flavors and fresh ingredients, Chef CBASS leads the culinary team at Backwater Jacks with creativity, expertise, and an unmistakable coastal flair. Drawing on more than 30 years of experience in the restaurant industry, he blends coastal influences, classic favorites, and innovative dishes to create a menu that’s as vibrant as the Bonita Springs waterfront.

In addition to his role as Executive Chef, Cory also serves as General Manager of Backwater Jacks, overseeing daily operations and ensuring every guest enjoys an exceptional dining experience. His extensive background in hospitality and club management allows him to bring both leadership and genuine passion for service to every aspect of the restaurant.

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A graduate of The Culinary Institute of America and certified by the ACF, CMAA, and HFTP, Chef CBASS has honed his craft at prestigious country clubs across Virginia, North Carolina, and Florida, as well as in acclaimed stand-alone restaurants and hotels. His culinary philosophy centers on seasonal ingredients, locally sourced seafood, and dishes that celebrate the relaxed, waterfront lifestyle of Southwest Florida.

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When he’s not in the kitchen, Chef CBASS enjoys fishing, golf (both disc and traditional), playing Bluegrass music, and spending time on the water — all while keeping the Grateful Dead on repeat.

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