Victor Corral was born and raised in Garland Texas. Victor is the oldest of 3 children of Jesus and Martha Corral; both Mexican immigrants who came to the United States for a more prosperous life for their family. Victor found an excitement for cooking at a young age, watching his mother and extended family create traditional Mexican feasts with the family. His first job was at a Wendy’s during his high school years. He worked through all positions in only 2 years and then decided he wanted to learn more about food. He enrolled into Le Cordon Bleu Institute of Culinary Arts for his Associates of Applied Science Degree in culinary arts. This is where he gained a more classical education in kitchen operations. With these tools and years of interest in the culinary world, he began to work for Pei Wei Asian Dinner and quickly worked his way up to be a corporate trainer and opening manager for 2 years. As he graduated Le Cordon Bleu, he took on a more formal culinary position in the kitchen as the lead line cook under the prestigious Executive Chef Scott Gotlich at the 2nd Floor Restaurant for Starwood Hotel and Resorts. He worked in the line cook position for 3 years, heading the team in daily preparation and cooking, ordering food and supplies, and maintaining all food safety requirements.
It was in his 3rd year of working at the 2nd Floor, that Victor was introduced to Franchesca Nor of Dive Coastal Cuisine. Since working for Chef Franchesca Nor, Chef Victor has proven his ability to not only manage his own kitchen team, and maintain ordering techniques that help profits of the restaurant, but, he creates recipes along side Chef Franchesca for private events, and in house specials. Chef Victor is versed in the front of the house as well. Dealing with customers daily and doing so with utmost respect and charisma. Chef Victor is one of the key players of making DIVE Coastal Cuisine what it is today.