Cody Fry began his culinary journey under renowned Chicago chef Charlie Socher in the charming town of Mineral Point, Wisconsin. With an insatiable appetite for knowledge and experience, he moved to Denver, Colorado, sharpening his skills in top restaurants like Vesta in Denver and Sweet Basil in Vail.
After mastering modern gastronomy and fine dining techniques, Cody craved something more raw and unfiltered. This led him to Little Corn Island, Nicaragua, where he cooked without modern conveniences”There, he smoked meats over harvested mango wood, taught locals how to make pasta, foraged for ingredients, and bartered with fishermen at the docks.
Love eventually brought him stateside, where he landed in Dallas, working at Sharon Van Meters 3015, one of Texas premier catering establishments, serving high-profile clients like Margaret Hunt and Kenneth Copeland.
With a deep love for nature and a vision for family life, Cody moved to Homer, Alaska. He began as sous chef at Lands End, collaborating with Chris Miller. Together, they co-founded The Kannery, a venture that marked the beginning of many culinary pursuits to come.