Rob Corliss
  • 45, Male
  • Springfield, MO
  • United States
  • Food IQ
Share on Facebook
Share Twitter

Rob Corliss's connections

  • Keith  Bernhardt
  • Chad Harris
  • Merrili Jones
  • Michael L. Atkinson
  • FohBoh
 

Rob Corliss's Page

Latest Activity

Scott Johnston left a comment for Rob Corliss
"Yo! Brett Hemphill said he found you on this. Get in touch with me sometime. I would like to catch up. Regards, Scott Johnston"
Aug 26, 2010
Patti left a comment for Rob Corliss
"Marketing Positions Available: 1. Regional Marketing Manager 2. Director of Consumer Insights 3. Director of International Marketing LOCATION: LA area. If you know of someone who might be interested, please send resume to…"
Jul 19, 2010

Profile Information

Title
Vice President
Company
Food IQ
Website
http://www.foodiq.net
What best describes my company
Other
Interests
Career Advancement, Consulting, Discovering New Food, Learning, Making Friends, Networking, Organic Foods
Personal Quote
Don't make it hard for people to give you $$$
Biography
Chef Robert D. Corliss
Vice President, Food IQ

Robert Corliss serves as Vice President for Food IQ, a division of the Marlin Network which is a collection of leading foodservice advertising-marketing agencies based in Springfield, Missouri. Food IQ is a strategic partner that understands consumer consumption influencers and applies them to make your business future ready.
Chef Corliss was a 1988 c** laude graduate from Johnson & Wales University in Providence, Rhode Island.
His culinary career began at the renowned Mobil 5-Star, 5-Diamond Williamsburg Inn located in Colonial Williamsburg, Virginia. The historic resort is the premier venue for international cuisine, dignitaries, Heads of State and world Summit meetings. Chef Corliss received the prestigious Chef of The Year and President’s award in 1993 from the Virginia Chefs Association. He also garnered numerous gold medals in ACF sanctioned culinary shows and was the cookbook liaison and contributing writer for Culinary Secrets of Great Virginia Chefs, a 1995 Rutledge Hill Press Cookbook. His community and professional involvement included: hosting culinary lectures/demonstrations for various organizations, participating/teaching in high school culinary programs, live television shows, Secretary of the ACF Virginia Chefs Association and running a personal catering business. Chef Corliss was also part of a 30 person culinary team sent to Russia on a cross-cultural educational exchange in 1991.
Upon departing from an 8-year tenure at the Williamsburg Inn, Chef Corliss accepted his first Executive Chef position at the exclusive White Hart Inn located in Salisbury, Connecticut. During his tenure Chef Corliss was honored at an event at the fabled James Beard House as a guest chef at and received culinary accolades from the New York Times. His community involvement included: teaching in local junior high schools.
His next tour of duty was as Executive Chef for the 4-Diamond, Conde Nast Traveler Gold List resort, Spring Creek Ranch located in Jackson H***, Wyoming. During his tenure The Granary restaurant received the prestigious DiRona Award from 1997-2000. This was the first time a restaurant in Wyoming received this honor. Chef Corliss was honored as a guest chef as part of America’s Best Hotel Chefs series at the James Beard House in 1999. This marked the first time a chef/restaurant in Wyoming received this honor. His community and professional involvement included: Special Olympics food coordinator, host of the 5th largest wine auction in America and President of the ACF Wyoming Chefs Association. In 1998 chef Corliss had the privilege of being selected to open (from construction to fruition) the first Aman Hotel property in North America. The hotel was Amangani, located in Jackson H***, Wyoming. This was a partnership with Spring Creek Ranch, where chef Corliss served as Executive Chef for both properties.

In 1998 chef Corliss proudly received one of the industry’s highest accolades with induction into the Resort Food Executives Committee (RFEC). The RFEC is comprised of Executive Chefs from North America’s top resort hotels, with its mission focused solely on the continuing education of fellow culinarians.
In 2000 chef Corliss’s career path led him to the Executive Chef position at one of Florida’s premier private clubs – Orchid Island Golf & Beach Club. His new appointment was followed with his third invitation from The James Beard Foundation. Chef Corliss was 1 of 65 American chefs selected to participate in a three-day celebrity chef event /culinary program at the 2002 Olympic Winter Games in Salt Lake City, Utah. Upon returning from the Olympics, he had articles, detailing the experience, published in the National Culinary Review and Johnson & Wales magazine.
Later in 2002, Chef Corliss returned to the resort hotel world and accepted his first international Executive Chef position at the celebrated Hotel Palmilla located in San Jose Del Cabo, Mexico. Conde Nast Traveler ranked Pamilla as one of the world’s top 25 resort hotels and top 10 Latin America Hotels & Resorts. Travel & Leisure ranked Palmilla in the top 25 World’s Best List.
Robert applied his vast skill set to marketing - joining a leading food marketing agency, as Corporate Executive Chef in 2003, focusing on national accounts & new product innovation. His client experience is with MasterFoodServices, PepsiCo, Tyson, CH Geunther, Frito Lay, Otis Spunkmeyer, Burger King, Taco Bell, Pizza Hut and Wendy’s to name a few.

He joined the Marlin Network in 2006 and serves as Vice President for Food IQ. In this role Robert will oversee all aspects of culinary/consumer-trend insights operations for the company; accentuating and building our client’s brands and growing this new division.
Years in the Industry
20
check out our blog; www.nourishthethought.com

Rob Corliss's Blog

Great Breakfast Spots in Orlando or LA?

Posted on October 17, 2008 at 12:15pm 1 Comment

Calling all breakfast junkies...

I am planning a trip to the Orlando and LA areas to uncover on trend, differentiated, unique, cool/hip breakfast operations.

Does anyone have any suggestions as to their "must experience" locations? This could be a sit down restaurant, a street vendor, a walk up window, drive thru, etc.

Also - what are you seeing as unique and ownable in the ever evolving and growing world of breakfast menus?

many thanks,
rc

A Slice Of Americana

Posted on October 17, 2008 at 5:17am 7 Comments





If you could bottle a slice of Americana, I think I may order fried bologna, a coke, side of fries and the vibe of Ike's in that bottle.



I had the pleasure of enjoying a relaxing weekend with dear friends and the pure joy of enjoying one of their favorite, local Spartanburg South Carolina iconic haunts - Ike's. I had no idea what I was in store for when they suggested… Continue

School Lunches

Posted on October 16, 2008 at 10:15am 1 Comment



This was from a colleague of mine, she writes:



I personally do not have kids in school yet, but I am married to a teacher and he eats the school lunch most every day. So, I get the comments that I am sure many parents get from their kids. I hear things like - "...today we had pizza/corn". This is how he refers to this perfect meal - not as two separate menu items, but rather as one since they are always served together and have been… Continue

Comment Wall (8 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 12:14pm on August 26, 2010, Scott Johnston said…
Yo! Brett Hemphill said he found you on this. Get in touch with me sometime. I would like to catch up.

Regards,
Scott Johnston
At 12:29pm on July 19, 2010, Patti said…
Marketing Positions Available:
1. Regional Marketing Manager
2. Director of Consumer Insights
3. Director of International Marketing
LOCATION: LA area.
If you know of someone who might be interested, please send resume to patti@capodice.com
Thanks!
Patti
At 7:30am on July 11, 2009,
Non-Operator
Keith Bernhardt
said…
Hi Rob,
As an executive chef, I'm sure you have an opinion on kitchen countertops. What do you think of tile countertops ?
I'm in the process of remodeling a kitchen. I've heard horror stories about tile countertops, but thought I'd get an opinion
from a professional. Is it true the grout can cause "salmonella" or 'ecoli" ?

Thanks
Keith
At 7:06pm on October 19, 2008, Priscilla Ramjit said…
Hi Rob,

Those flatbread snadwiches are a very popular line for us thanks for the vote
At 1:17pm on October 17, 2008, Chad Harris said…
Hi Rob,
You're the first "featured" person I've come across here...congrats!
At 1:56pm on October 16, 2008,
Non-Operator
Keith Bernhardt
said…
Rob,
Glad to see another Springfieldian on board FohBoh !
At 6:19am on October 16, 2008, Rob Corliss said…
Hi Rob,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
At 6:19am on October 16, 2008, Rob Corliss said…
Hi Rob,

It's my pleasure to be the first to welcome you to our fantastic community of foodservice professionals from all over the globe. With hundreds of blogs, discussions groups and events to discover, Fohboh is the perfect place for you to connect and communicate with colleagues. Don't hesitate to contact me with comments or criticisms.

Before you get started, please check out our Community Guidelines and our FAQ. You might also watch our short FohBoh Video Tour. When you're comfortable with the lay of the land, start a blog post or join a discussion group - we're glad you're here and can't wait to hear more from you!

Best,
Erin Shea
Director of Community Development, FohBoh
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service