A Taste of
Mii amo

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Meet the Chef

The acclaimed cuisine at Mii amo Café combines regional flavors with healthy cooking techniques and ingredients that consistently produce delectable fare, just with lower calorie counts and reduced fat. An imaginative chef, Corey Shoemaker views recipes as a guideline and often adjusts the menu based on the freshest vegetables and herbs available from Mii amo's Organic Chef Garden, located adjacent to the spa. At Mii amo, he employs a spontaneous and open-minded approach to cooking, incorporating fresh seasonal ingredients into new menu items including Sea Scallop Ceviche made with chipotle salsa, cucumber and sprouted corn chips; Miso Roasted Duck Breast cover with toasted sesame, nori crisps and a side of blueberry studded sticky rice; as well as Lobster Udon which uses fresh udon noodles, lobster, edamame, red jalapeno, and straw mushrooms cooked in a basil-ginger broth.

A native of Green Bay, Shoemaker was poised for culinary success at a young age. Growing up in the restaurant business, he spent afternoons at his family’s café or on his aunt and uncle’s dairy farm. Following study in Wildlife Ecology at the University of Madison, he earned an Associate Degree in Culinary Arts in the Executive Chef Program of Madison Area Technical College.

Success came quickly. After launching his restaurant career in 2001 as Chef de Cuisine of Elaine in Naperville, Illinois, Shoemaker landed the first of many Executive Chef positions at Saloon Steakhouse on the Magnificent Mile in Chicago. Three years later he was Executive Chef and Assistant General Manager at Columbia Yacht Club, one of the oldest private clubs in Chicago. He continued his career at Gilbert’s Wood Fired Steakhouse in Columbia, Ohio (2006); Levy Restaurants at Lambeau Field in Green Bay, Wisconsin (2007-2008); and Brett Favre’s Steakhouse and Banquet Facility, also in Green Bay (2008-2009). Shoemaker joined Enchantment Resort in 2010 from Bouchee in De Pere, Wisconsin, where he had been Executive Chef since 2009.