Rob Corliss
  • 46, Male
  • Springfield, MO
  • United States
  • Food IQ
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  • Keith  Bernhardt
  • Chad Harris
  • Merrili Jones
  • Michael L. Atkinson
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Profile Information

Vice President
Food IQ
What best describes my company
Career Advancement, Consulting, Discovering New Food, Learning, Making Friends, Networking, Organic Foods
Personal Quote
Don't make it hard for people to give you $$$
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
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Rob Corliss's Blog

Great Breakfast Spots in Orlando or LA?

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,

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

A Slice Of Americana

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

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

School Lunches

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 - " 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

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

Comment Wall (8 comments)

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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.

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
If you know of someone who might be interested, please send resume to
At 7:30am on July 11, 2009,
Keith Bernhardt
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" ?

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,
Keith Bernhardt
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!

Erin Shea
Director of Community Development, FohBoh




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