undergraduate representative
Rob Corliss '88
Director, Food IQ
Food IQ
Springfield, MO.
AS Culinary Arts
Robert Corliss serves as director for Food IQ in Springfield, Mo. Food IQ is a strategic partner that understands consumer consumption influencers and applies them to make your business future ready. 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. Chef Corliss was a 1988 Culinary Arts Cum Laude graduate from Johnson & Wales University in Providence.
His culinary career began at the renowned Mobil 5-Star, 5-Diamond Williamsburg Inn located in Colonial Williamsburg, Va. The historic resort is the premier venue for international cuisine, dignitaries, Heads of State and world summit meetings. Chef Corliss has served as Executive Chef in 4-5 Diamond hotel resort properties in and out of the country. 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 & Wyoming 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.
In 1998 chef Corliss proudly received one of the industry’s highest accolades with induction into the Resort Food Executives Committee (RFEC). Chef Corliss was honored as a guest chef at the James Beard House in 1996, again in 1999 as part of America’s Best Hotel Chefs series (1st time a chef/restaurant in Wyoming was honored) and again as 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.