Originally from Montana, Cody attended The Cooking and Hospitality Institute of Chicago, a Le Cordon Bleu affiliate school. After completing this program, he spent a season cooking in Sorrento, Italy, then moved back to Chicago, where he worked with many renowned chefs, including James Beard Foundation Award-winning chef Shawn McClain, Paul Virant of Perennial Virant and Pat and Mike Sheerin of Trenchermen.
Cody joined the Frasca Food and Wine family in 2017 and helped open Tavernetta, initially in the role of sous chef before quickly ascending to chef de cuisine then Executive Chef. Through his travels and long-standing relationships with farmers and purveyors, he brings a deep understanding of Italian culture and cuisine to Tavernetta’s menu - inspired by the honesty of regional cuisine, its simplicity and focus on quality ingredients. In 2022, Cody was nominated for the Best Chef, Mountain category by the James Beard Foundation Awards.