Initially attracted to hospitality by the energy surrounding the restaurant industry, Cory’s interest focuses on the people he has served. “Being around people and the gratification you get when people put something delicious in their mouth, or they're enjoying a great cocktail or great bottle of wine. Those expressions that people give you, you know, it’s immediate,” Cory said. He compares it to giving a dinner party every night. And believe me, it’s a dinner party you’d want to be invited to.

Cory was raised in Northeast Louisiana by his grandparents, who were transplants from North Mississippi. “Cooking and being around the table with a big Southern family is just in my blood,” he said. He grew up cooking alongside his grandparents and still uses a few of their recipes today like his grandfather’s hush puppy recipe, which Cory says cannot be improved upon. Or his lemon pie which has been on the menu at Parish since they opened. It’s these family traditions in both the food and the southern hospitality that shine through in his restaurant.

In addition to embracing family tradition in his work, Cory also embraces working with local ingredients and farmers, whether the ingredients are new to patrons of the restaurant or Cory presents traditional ingredients in a new way. Cory’s enthusiasm for working with local farmers shines when he talks about partners like Macy Rawls with Bootlegger Botanical and Current Farms owned by brothers Conrad and Tuna. Whether it’s the gold tomatoes Macy just planted for Cory or the Ruston Peaches he refers to as elbow lickers because the juice just runs down you arm when you eat them, he’s excited to share those tastes and flavors with his dinner guests. Because as Cory says, “Nothing tastes as good if it's not from here.”

Cory’s commitment to the local community is just as strong as his commitment to hospitality. During tragic events like tornados, flooding and the COVID pandemic, Cory and his team prepared meals and served them throughout the community. “This community has given me so much. This region's giving me so much. It’s only an honor and a privilege to do the same,” he said.

And while many of us who live in northeast Louisiana may think of the duck wraps or those amazing brussels when we think of Cory Bahr, we’ll also remember the moments he created for us around a table. And that’s just what he hopes. “The hospitality and the team and the memories that I create live on after me,” he said. “That's what I'm really going for. Not a specific recipe, not a specific dish, but the feeling that the places that I own and operate and have influenced give you as a patron is really the greatest legacy I could have.”