The WildCheff

As an award-winning master chef and trendsetter in the field of organic and sustainable culinary arts, New England's WildCheff Denny Corriveau has evolved over the past 25 years as a nationally noted authority regarding his “best practice” methodology concerning the culinary side of free-range eating. An avid fisherman, hunter, private chef, and motivational speaker, Denny has utilized his unique wild game and organic culinary expertise to share his knowledge as an Ambassador of Free-Range food.

The WildCheff has demonstrated experience; the only Master Wild Game Chef in the country, operating a successful organic wild game catering business, as a featured chef for hunting lodges, game chef for countless private dinner parties, gala functions, and buffet events that featured wild game and organic foods. He is often referred to as the "Emeril Lagasse of Wild Game" and has taught wild game and organic cooking instruction by Founding the New England School of Fish & Game which he established in 1995.

Denny is also a rising star on the national culinary scene; having been approached by the Food Network, Hollywood Producers and National Television Networks who have expressed an interest in him regarding his own wild game cooking shows. Chef Corriveau also worked diligently with a Food Industry Executive to develop an extensive line of gourmet spice blends, custom sausage blends, flavorful brines, natural sea salts and sugars, flavored olive oils and balsamic vinegars-- all for us for use with fish, game, and organic foods. They are organic, gluten-free, MSG-free and nut-free., and support his mission of teaching others effective organic cooking methodologies.

The WildCheff also has worked with individuals such as Matt Light of the New England Patriots for special projects that involve fish and game, as well as tailgating and organic eating where Denny can convey his message of eating healthy by incorporating organic and free-range sustainable ingredients. Denny also works with, and provides culinary expertise to a host of regional and national organizations such as the National Bison Association, North American Deer Farmers and Elk Breeder Associations, Safari Club International, Ducks Unlimited, Roughed Grouse Society, State Fish & Game Departments, Cabela’s, Stonewall Kitchen Cooking School, The Cervid Livestock Foundation, Wounded Warrior Project, New England Outdoor Writers Association, Becoming An Outdoorswomen, and many other organizations.

The WildCheff's family roots originate from the Bordeaux & Cognac region of France. Born and raised from a large French-Canadian family, Denny has enjoyed cooking all his life. He learned various cooking styles by his broad cultural experiences in Canada, New England, Texas and the Southwest.