Chef Cory Barberio

Angelo’s Fine Italian

Cory Barberio is the chef and owner of Angelo’s Fine Italian, a new Italian-American restaurant in Grosse Pointe, Michigan, and his first  independent restaurant concept. At Angelo’s, Barberio brings together his New York culinary roots, years of experience leading some of  Detroit’s most respected kitchens and his passion for creating a welcoming neighborhood restaurant built around fresh pasta, classic Italian-American dishes and thoughtful hospitality.

Originally from upstate New York, Barberio began his culinary career at an Italian pastry shop before attending culinary school and joining Chef Andrew Carmellini’s opening team at Locanda Verde in New York City. Over the course of five years, he advanced from intern to sous chef before becoming executive sous chef at Bar Primi. He later moved to Brooklyn to open Leuca at The William Vale, where he became chef della cucina.

In 2018, Barberio relocated to Detroit to join Carmellini’s NoHo Hospitality Group, opening San Morello at the Shinola Hotel. He went on to become executive chef and managing partner of Shinola Hotel, overseeing culinary programs and operations across the property. After years of developing restaurants and leading culinary teams in partnership with established hospitality groups, Barberio has now taken the next step in his career as an owner. With Angelo’s Fine Italian, he is bringing his experience and culinary perspective to a restaurant that reflects his belief in the enduring appeal of great Italian food, genuine hospitality and the neighborhood restaurant.

Barberio’s work has been featured in HOUR Detroit, The Detroit News, Detroit Free Press, SEEN and other regional publications