Executive Chef - The Bernards Inn

Executive Chef, Corey W. Heyer

Although Corey Heyer realized his passion for cooking and fine cuisine at a young age, his future became clear at age 19 when he decided to dedicate himself to becoming a Chef. After spending a year learning the basics of the culinary world at Mistral’s in Manchester, VT, Corey returned to New Jersey to work at the Bluffs in his hometown of Bay Head, NJ. Although he was quickly promoted to Sous Chef, Corey decided it was time to enroll at the Culinary Institute of America where he could build a strong foundation for his career.

While attending school, Corey fulfilled his externship at The Frog and the Peach in New Brunswick, NJ, and also had the good fortune of working at Restaurant Daniel in NYC under the world renowned Chef Daniel Boulud. In 1996, Corey graduated with high honors and dreams of becoming a top chef.

Sweet Potato Ravioli Recipe

Happy Thanksgiving from all of us at The Bernards Inn. To show our appreciation, we would like to share a very special recipe from Chef Corey Heyer that you can enjoy this Holiday Season. Sweet Potato Ravioli is a signature dish at the Inn and you can enjoy it here or make it at home!

Click here for the recipe

In the Kitchen with Chef Corey Heyer

Chef Corey Heyer of The Bernards Inn teaches students from the Willow School in Gladstone

Book your Spring Getaway Receive a $50 Bonus

Private Garden

Through our exclusive relationship with Red Barns Farm of Far Hills, Chef Heyer and his culinary team personally select from a bountiful harvest of vegetables and herbs which are picked fresh daily and brought to the Inn for your dining pleasure throughout the spring, summer and fall.

dining