My name is Chef Cole Thornton. I have had the pleasure of working in the hospitality industry my whole life, starting at the tender age of 14. I started my cooking career in my home town of Port Huron, MI. After working as a cook on Mackinac Island, I realized I wanted to be a chef. Following two summers on the island, I attended the Le Cordon Bleu Culinary School in Chicago, IL where I apprenticed under many talented professionals.

After graduating, my long time love and I moved to Aspen, Colorado to pursue our dream of living in a ski town. I learned from some very talented chefs at five star, five diamond The Little Nell Hotel and the world renowned Snowmass Club. When the lakes were calling us back, we moved back to Michigan to be closer to family and settled in Traverse City. It was there I served as the Executive Chef for Northwestern Michigan College and Black Star Farms Winery on Leelanau Pennisula.

Knowing the draw of the outstanding schools and community, we jumped at the opportunity to relocate to Boyne City. I live in town with my wife Anne and our three young children. Currently, I teach Culinary Arts at Boyne City High School and my vision for this company is to practice what I teach- culinary artistry and hospitality. I love cooking all types of cuisines but especially enjoy French, Italian, and BBQ.

North Coast Catering is built on my philosophy- "select the best ingredients, prepare them with care and skill, and serve guests as if they were your own family."

I look forward to cooking for you!