Chef Cody Bellflower began his culinary career in his hometown of Seattle, Washington, with Joey Restaurant Group, quickly rising through the ranks to become a Sous Chef at 17. He later attended the California Culinary Academy in San Francisco, where he refined his technique and deepened his culinary foundation.
After graduating, Cody earned an internship at Maroma, a Belmond luxury hotel in Riviera Maya, Mexico (San Pellegrino Top 50), and continued with the property beyond his internship. He then returned to Seattle for a mentorship at Bisato with acclaimed Chef Scott Carsberg (James Beard Award winner), specializing in Venetian cuisine.
Cody went on to further immerse himself in Italian cooking as an Executive Chef with Ethan Stowell Restaurant Group, leading hyper-seasonal Italian tasting menus. After eight years with the group, he relocated to Los Angeles to work with Chef Jackson Kalb at Ospi.
Today, Cody serves as Culinary Director for Chef Jackson Kalb’s restaurant group, Memento Mori Hospitality, supporting menu development, culinary training, and the kitchen execution of new restaurant openings.