Resort Food Executive Committee
Chef Rob Corliss

Rob Corliss

Founder of ATE - All Things Epicurean

About Rob Corliss & ATE: Chef Rob Corliss, owner of the culinary consulting company ATE - All Things Epicurean since 2009, has a talent for flavor innovation and a daily passion for connecting people to their food, environment and wellness.

ATE specializes in flavor innovation through menu & recipe development for restaurants, manufactures & commodity boards around the country.

Chef Corliss is a three-time James Beard House guest chef and a 1988 cum laude graduate from Johnson & Wales University in Providence, Rhode Island. His years of multi-discipline experience is a unique resource for clients: running world class resort hotels, restaurant & menu development, culinary ideations, food tours, high level special events, working in top foodservice marketing agencies on national accounts, working with retail & foodservice manufactures and launching community wellness initiatives.

Chef Corliss regularly shares innovative and trending insights on client blogs & for leading national trade publications and has appeared on radio and TV.

Additional career highlights:

  • Trends chairman/board of directors for Resort Food Executives Committee – 2014 to present (member since 1998)
  • Trends panelist & contributor for Flavor & The Menu Magazine – 2013 to present
  • Chef at The Masters for Augusta members/PGA players tent – 2013
  • Business volunteer of the year; Nixa Education Foundation – 2013
  • 3x James Beard Guest Chef - 1996 White Hart Inn; 1999 Spring Creek Ranch (1st time a chef/restaurant from Wyoming invited to JBH) and 2002 SLC Winter Olympics
  • DiRona Award 1997-98-99-00 (1st time a restaurant in Wyoming received this honor) - The Granary Restaurant at Spring Creek Ranch
  • Leading luxury boutique resort hotels & national marketing agencies – 28 years
  • Chef of The Year & President's Award ACF-VCA - 1993
  • Eagle Scout – age 13
Rob Corliss

Chef Corliss also loves rolling up his sleeves working alongside the community & public schools, establishing localized health & wellness programs.

ATE formed a partnership with Missouri State University/Ozarks Public Health Institute to help fight childhood obesity & launch school culinary programs.

Rob serves, in a volunteer role, as the Executive Chef of Wellness for the Nixa School District and also serves on SHAC (the School Health Advisory Council).

He served on the board of SUAC (Springfield Urban Agriculture Coalition) and has helped create thriving garden-culinary programs throughout the Springfield/Nixa/Branson, Missouri area.

Visit The ATE Website

Rob Corliss
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