Patricia La Corte is a well-known figure in the Virgin Islands and especially so in culinary circles. Born in France and raised in a restaurant family, one could argue she was destined for the Restaurant industry.

Cordon Bleu trained in Paris under the formal direction of Mme Brassard, she complemented her education with stages at notable restaurants such as L'Aquitaine with Chef Christiane Massia and Master Chef Roger Verger, helping to inspire Nouvelle Cuisine. LaCorte’s work has been recognized in Bon Appétit, Gourmet Magazine, Vogue, N.Y. Times, Caribbean Travel and Life and includes many collaborative food and wine events with notables such as Gail Greene, Florence Fabricant and David Liederman.

Patricia opened her first restaurant in the Virgin Islands in the 1980’s, pioneering what ultimately became a foodie movement in the VI. She has an unwavering commitment to helping develop the restaurant and hospitality ecosystem of the Virgin Islands, including support of local fishermen and local farmers to collaboration with fellow restauranteurs, the Dept of Tourism and hospitality associations. As such, Patricia was one of the first Chefs to be inducted into the Chaine des Rotisseurs of the Virgin Islands.

LaCorte has owned and operated no fewer than nine restaurants on St Thomas and Cape Cod, primarily fine dining. She opened Oceana Restaurant and Wine Bar, located at historic Villa Olga in Frenchtown, in 2002. In 2006 she expanded her operations to include the elegant Grande Cru & more casual Fresh Bistro, both located in Yacht Haven Grande.

Following the complete destruction levied by hurricanes Irma and Maria in 2017, LaCorte took the opportunity to evolve and then merge her three concepts to create what is now Oceana Restaurant & Bistro.

Patricia has proudly mentored innumerable young chefs throughout her career, many of whom have also become restaurant owners and very successful chefs in their own right.

A local apprenticeship at Entre Nous jump started my career and began the journey that quickly earned me a degree in culinary arts. I also gained the experience necessary to earn sought after positions with numerous companies including Hyatt Corporation, Peabody Hotel Group, Back Bay Restaurant Group and The Ritz Carlton. Like a soldier, I worked my way up the ranks within a kitchen’s hierarchy - learning, growing and fine tuning my skills with every opportunity. This has become a strong foundation where the multiple facets of my life have been built.

My name is Cory Magras - Chef, Mentor, Teacher and Father. Using the same stones from the paths of my past, I am paving my way into the future. I am determined to be an instrument of positive change in the lives of those I touch and to foster a society of quality, unwavering and unmatched service for everyone, by everyone.

Chef Cory served as Chef de Cuisine at Oceana Restaurant for three years, 2013-2016. Since then, he has remained an integral part of our culinary team as esteemed guest chef and mentor.