Hugo Corado was born in Jalapa, Guatemala, the fifth of six children. He came to the United States in 1986, and began his culinary career in the kitchens of Tammany Hall in Salem, washing dishes and assisting with prep. Soon he found himself working alongside Tony Ortu at the nearby La Fortuna restaurant. With Tony as his mentor, Corado began experimenting in northern Italian cuisine, developing a collection of recipes and techniques he would carry throughout his career.

The hardworking Corado soon expanded his culinary experience as Chef de Cuisine at Donatello's in Saugus from 1989 through 1996. During that time he also held the position of Sous Chef at Tony Ortu's next venture, Viva. Corado then briefly headed the restaurant Piccolo Panini in Beverly, all the while developing operational skills that would prepare him to run a kitchen of his own.

Corado joined the Lyceum Bar & Grill in 1997, working his way to Executive Chef in 2004. Chef Corado enjoys using fresh, quality ingredients, and melding different styles of cooking to create his dishes.

Hugo Corado currently serves as Executive Chef at The Lyceum, and lives in Salem with his wife and sixteen-year-old son.

Dan Friley was born and raised in Lynn, MA. He grew up working alongside his mom at the family pizzeria, where he developed a strong work ethic from a young age. Friley later apprenticed at the Tedesco Country Club in Marblehead before joining the original Lyceum Bar & Grill as a line cook. Friley completed his professional training at the New England Culinary Institute in Montpelier, VT.

After culinary school, Friley spent time as a Sous Chef at the 5-star, 5-diamond Broadmoor Hotel in Colorado Springs, CO, where he developed an interest in French cuisine. He spent several years in the Virgin Islands working with a few great chefs from The French Laundry. He also worked on St. John's Island at the well-known Stone Terrace and Paradiso restaurants, and even competed in the Island Culinary Olympics.

Friley then returned to the US, taking a year off to experience a culinary tour of California's wine country. He eventually ended up in Florida, heading the kitchen at Sylvestro's in Cocoa Beach, then he opened the Fat Snook, a Caribbean seafood and steak restaurant also in Cocoa Beach. During this time, Friley developed new skills, techniques and recipes, experimenting with Mediterranean influences, fresh sustainable seafood and regionally sourced ingredients. These experiences soon lead him back to his friends at the Lyceum.

Dan Friley currently serves as Chef de Cuisine at The Lyceum, and resides in Salem.