Chef Manuel Cordrè is one of Charlotte’s most creative and talented chefs. He is one of the innovators behind the rise of the Firebird’s Wood Fired Grill, where he was an Executive Chef for over 10 years.

Before joining Firebirds, Cordrè owned Family Soul, a restaurant in Lexington, KY. When the landlord sold the building, Cordrè became a sous chef at Malone’s, a steakhouse that is part of Bluegrass Hospitality Group (BHG) and completed studies at Sullivan University School of Culinary Arts. He was soon promoted to Executive Chef managing three BHG venues, Sal’s Chop House, Malone’s Banquet’s and Harry’s Pub. Cordrè is a much sought after consultant for restaurateurs, with clients that include Emilio's, 1900 Mexican Grill and Salsa's.

Cordrè is generous in sharing his gifts, creating “Cooking Made Easy,” a class for residents of his neighborhood, and he has partnered with Communities in Schools (CIS) to teach culinary arts skills to a class of ten Reid Park Academy scholars.

Cordrè has been featured in the Charlotte Observer, Lexington Herald-Leader, Prep Magazine, Sullivan University Herald, and on Fox News.

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