Resume - Corey, Robert - 13 March 2016.DOC

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Chef Robert N. Corey, MBA, AOS, CEC, EWS
1907 Windemere Lane - Erie, Colorado 80516
rcorey@mepconsult.net 303.667.3768
Professional Experience
November 2010 - May 2016
Instructor / Assistant Professor - Johnson & Wales University
Denver, Colorado 303.256.9530
College of Culinary Arts
Curriculum instructor fostering student success and providing competency based education in the
following subjects: Purchasing and Product ID; Stocks, Sauces & Soups; New World Cuisine; Classical
French Cuisine; Traditional European Cuisine; Food Service Production; American Cuisine Today.
August 2014
Frasca Food & Wine – Boulder, CO
Stagiare
Summer stage with Chef Lachlan McKinnon-Patterson
June 2013
Pujol
Cuidad Mexico, D.F.
Stagiare
Two-week stage with Chef Enrique Olvera @ San Pellegrino’s 17th Best Restaurant in the World – 2013.
July 2013
D.O.M.
Sao Paulo, Brazil +55 11 3068 4444 x109
Stagiaire
Two-week stage with Chef Alex Atala @ San Pellegrino’s 6th Best Restaurant in the World – 2013.
May – July 2012
Restaurant Daniel, Le Bernardin, & WD~50
New York, New York
Stagiaire
Three, 3-week stages each @ Michelin restaurants with: Chef Daniel Boulud; Chef Eric Ripert; Chef
Wylie Dufresne.
May 2009 – Oct 2010
Richard Sandoval Restaurants
New York, NY 646.285.0796.
Executive Chef
New restaurant openings, inspection and follow-up. Created an upscale, in-home catering experience as a
division of Richard Sandoval Restaurants. Directly responsible for seven new restaurant openings (see
below) for the company as Executive Chef.
August 2009 – July 2010
Restaurant Openings as Executive Chef – RSR Group
Sandoval’s Kitchen (August 2009) Denver, Colorado; La Hacienda @ Scottsdale Princess Resort (Jan.
2010) Scottsdale, Arizona; Loncheria Olivia @ The Hotel Brick (Feb. 2010) Mexico City, Mexico; La
Moderna @ The Hotel Brick (Mar. 2010) Mexico City, Mexico Updated: 21 May 2013; Zengo (April
2010) New York, New York; Raya @ The Ritz Carlton (May 2010) Laguna Niguel, California; Maya and
Toro Toro (June 2010) Dubai, UAE; Zengo (Aug. 2010) Santa Monica, California; La Sandia (Aug. 2010)
Santa Monica, California.
January 2009 – April 2009
The French Laundry
Yountville, California 707-944-2380

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Stagiaire
Three-month stage in Michelin 3-Star restaurant with Chefs Thomas Keller & Corey Lee.
April 1998 – September 2002
Guckenheimer Enterprises, Inc.
Redwood Shores, California 650.592.3800
Area Corporate Executive Chef
Responsible for new start-up operations and complete food programs, staffing, and training at: SUN
Microsystems, Broomfield, CO; StorageTek, Louisville, CO; BALL Aerospace, Broomfield, CO; Qwest,
Boulder, CO; AMGEN, Longmont, CO; Quantum Corporation, Louisvill, CO, TIAACref, Denver, CO,
CH2MHill, Denver, CO; Level3, Superior, CO. Responsible for financial aspects of Café Sales,
Caterings, Executive Dining Rooms, & Special Events. Responsible for creating and implementing new
client food presentations and corporate openings in Colorado.
Previous Highlights: 1974-1998
The French Manner – Louisville, CO - Chef / Owner 1988-2013
The Stanley Hotel - Estes Park, CO – Executive Chef and Director of Restaurant Operations 1987-
1990
The Beekman Arms Inn - Rhinebeck, NY – BOH, CIA Externship, & FOH 1985-1987
Fred Harvey, Co. / AMFAC, Inc. – Grand Canyon, AZ – Apprenticeship, Chef, & Manager 1983-1985
The Moot House – Greeley, CO – Line Cook 1981- 1983
The Times Restaurant – Greeley, CO – Line Cook 1978-1980
Pleasant Valley Country Club – BOH & FOH 1974-1978
Culinary Special Events
22-23 April 2016
“The Last Dinner on The Titanic
The Stanley Hotel
Estes Park, CO
29 January 2016
“The Big Night”
Johnson & Wales University
Denver, CO
06 October 2015
Centennial Gala & Soiree
Denver, CO
2013-2015
Modernist Workshops
Series of three Modernist Cooking Workshops for students and industry professionals.
Denver, CO
July 2015
Certified Angus Beef ‘Pasture to Plate’ Tour, Conference, & Seminar
McComb, Illinois
June 18-20, 2015
Aspen Food & Wine Classic – Heritage Fire & Grand Cochon 555
Aspen & Snowmass, CO
April 2015
Culinary Connections

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Partner & Organizer
Denver, CO
March & April 2015
Babette’s Feast & La Moderna Mexicana
Created, organized, facilitated Modernist Dinner Events for Industry and University Guests
Denver, CO
May 2014
Le Cuisine Francaise Modern
Created, organized, facilitated Dinner Events for Industry and University
Denver, CO
Education & Educational Experiences
July 2015
Ad Hoc Faculty Search Committee
September 2015
The Learning Center (TLC)
Committee member organizing and delivering in-service seminars and conferences for faculty.
September 2013 - Present
Johnson & Wales University MBA Program
Denver, Colorado
Continuing studies (previous course work at Regis University, Denver) in the MBA program in the
College for Professional Studies with emphasis in Hospitality & Operations Management. Conferred
February 2015.
May 2012
Wisconsin Dairy Board
Three-day Cheese Certification in Wisconsin. Holistic dairy farming, co-op organic cheese production,
sustainable agriculture, and scientific analysis of cheese production.
September 2002 – December 2009
The International Culinary School at The Art Institute of Colorado
Denver, Colorado 303.837-0825
Chef/Instructor
Curriculum instructor fostering student success and providing competency based education in the
following subjects: Art Culinaire; Classical French Cuisine; Advanced European Cakes & Tortes;
Introduction to Baking & Pastry Arts; Dining Room Management; Garde Manger; American Regional
Cooking; Cost Control; Concepts and Theories of Culinary Techniques; Introduction to Culinary Skills
and Assignments Restaurant.
Continuing Education Center for Professional Development. ACF approved Courses with Certificates in
Nutrition, Supervision & Management and Food Safety & Sanitation
September 1999
The Culinary Institute of America @ Greystone
St. Helena, California 800.333.9242

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Continuing Education: “Beef and the Southeast Asian Kitchen”, sponsored by the California Beef
Council.
April & October 1995
The Culinary Institute of America @ Greystone
St. Helena, California 800.333.9242
Continuing Education: Spanish & Mediterranean Cuisines.
September 1985 – May 1987
The Culinary Institute of America
Hyde Park, New York 845.452.9600
Associate Degree in Occupational Studies (A.O.S.) in Culinary Arts. Graduated with Honors. Student
Orator. Numerous National Awards & Scholarships.
University of Northern Colorado
Greeley, Colorado 970.351.1890
BA - Anthropology & Geography – December 1980.
August 1976 – May 1977
Southern Connecticut State University
New Haven, Connecticut 203.392-5200
Major: Drama and Theatre Arts.
Credentials / Certifications
Membership in the National Restaurant Association & the American Culinary Federation (ACF).
Attained Certified Executive Chef (CEC) status 03/10/04. Renewed Certification in January 2016.
May 23 & 24, 2013
Chocolatier Certificate/Seminar - Ewald Notter
Denver, Colorado 80209
October 2012
CAFÉ Symposium/Certification
Center for the Advancement of Foodservice Education – “The Science of Food @ Johnson &‟
Wales University – Charlotte, North Carolina. The study of Nutrition, Molecular Gastronomy and The
Physiology of Taste & Umami.
May 2012
National Restaurant Association Educational Foundation
Certificate of Completion in ServeSafe Food and HACCP
Nov 2011, Jan 2012, Mar 2013, Nov 2013, Jan 2014
Modernist Cuisine Workshop Certifications
Johnson & Wales University - Providence, Rhode Island and Denver, Colorado. Training seminars with
Chef Chris Young in new culinary thought and techniques in advance of curriculum changes throughout
the JWU course content.
October 2007 – January 2008
International Wine Guild
Advanced Wine Program – Gold Level. Attained Executive Wine Steward (EWS).
October 1983 – April 1984

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Fred Harvey, Co./AMFAC, Inc. Management Training Program & Chef Apprenticeship
Grand Canyon, Arizona & Flagstaff, Arizona 602.638.6251. In Association with, and Certified and
Accredited by, The University of Northern Arizona’s School of Restaurant Management.
Entrepreneurial
2013 – present
MISE EN PLACE CONSULTING & The 303 Restaurant Group
1907 Windemere Lane
Consultant, Owner
Working within all aspects of the Food and Beverage Industry. My Mission is to improve the client’s
business condition.
Erie, CO
February 1988 – April 2013
The French Manner, 12Seasons Personal Chef & Sommelier Services, & The Boulder Country
Dinner
Louisville & Superior, CO
303.667.3768
Founder, Owner & Executive Chef
Personal Chef & Sommelier Services specializing in creating individualized menus and events for
worldwide destination client membership, and private venues, to include special events and/or formal food
& wine pairing dinners. Featuring Classical, Contemporary, & Cutting Edge Cuisine, including: The
Boulder Country Dinner Series – Niwot, Colorado (August 2011 – present). Slow Food inspired, seasonal,
local, sustainable specialty food and wine dinners.
Summer 2000-2002
Boulder Farmer’s Market
Provided upscale, gourmet food service (breakfast and lunch) during Farmer’s Market season (April to
October) under the name ‘Chef s by Request’.‟
Professional Organizations, Professional Conferences, & Seminars
May 06, 2015
Denver Hospitality Board
Denver University
Oct. 2011, Nov. 2012, Jan. 2013, June 2014, June 2015
Roland Summit
Johnson & Wales University – Denver, Colorado
Member of the faculty unit dedicated towards a revamping of the curriculum in the College of Culinary
Arts scheduled for 2015 rollout.
June 2011, June 2013
CAFÉ Leadership Seminar
Center for the Advancement of Foodservice Education @ Johnson & Wales University - Providence,
Rhode Island & Miami, Florida. Intensive workshops in contemporary educational techniques and
culinary methods.
March 2012 – August 2013
Pairsine, The Taste of Elegance
Broomfield, Colorado 303.664.5700
Culinary Liaison
Food & Wine Pairing Competitions 2012-2013 National Tour.
Fall 2011 – Spring 2014

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Guest Presenter - Beyond the Book Club; Advisor - Molecular Gastronomy Club; Chef/Tutor for JWU
Culinary Competition Team
Denver, Colorado 303.837-0825 a “Farm to Table” movement and an on-site gardening cooperative.
Executive Chef of the Art Institute’s Catering Division, overseeing student staff and developed
relationships with local and organic farmers, ranchers and growers.
2006-2008 - Art Institute Culinary faculty board member for CORE (Community Outreach Program) and
Faculty Advisor for the New Age Gastronomy Club.
2002 – 2008
Member of the Colorado Chef s Collaborative‟ (CCC).
2004-2009
Member of the American Personal Chefs Association (APCA) and The World Association of Cooks
Society (WACS).
Awards / Recognition / Publications
2008 – present
theneedtofeed-mysabbaticaljourney@blogspot.com – A blog describing my day to day experiences at The
French Laundry in 2009 & theneedtofeed@blogspot.com – A continuing blog on food, life, and
inspiration.
October 2012 - American Lamb Board Magazine –‘Braising Lamb’
June 2011 - ‘Best Chef’ – The Denver International Beer Festival, The Taste of Elegance.
November 2010 -‘Best Chef’ – The Denver International Wine Festival, The Taste of Elegance.
November 2009 - “Most Creative Chef” and “Best Food and Wine Pairing” at the Denver International
Wine Festival,
February 2008 - Best Plated Dessert & People s Choice Award @‟ The Denver Chocolate Tasting @ The
Tivoli Center.
September 2002 – Created The Culinary Exit Practical Exam Program and Portfolio Review Program at
The International Culinary School at The Art Institute of Colorado inclusive of goals, objectives, rubric
evaluations and assessments for graduating students.
February 2009 - Featured Chef in Denver Restaurant Examiner.
January 2009 - Featured in Denver Post YouFood.
April 2006 - Featured in the ACF publication National Review magazine on Personal Chef Services.
February 2006 - Featured front page of Yellow Scene Magazine – Chefs of Boulder County.
2004 – Colorado Chef’s Association “Chef of Chefs” Competition @ The Broadmoor Hotel, Colorado
Springs, CO.
2004 Taste of Breckenridge.
March 2003 - “Best Side Dish” at Colorado Chef’s Association Pro-Am.

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2008 - Finalist in The Art Institute & Food Network search for Judge/Chef on Food Network productions.
January 2009 – April 2009
Three-month Sabbatical granted by The Art Institute of Colorado Executive Committee.
1999 - Guckenheimer Enterprises, Inc. National Chef of the Year.
1986 - Mid-Hudson ACF Chapter Grand Salon Competition.
1987 - National Finalist - Nabisco Brands Nutritious Breakfast Food Competition.
1980 - Outstanding Scholar – Sigma Chi Fraternity & Outstanding UNC Greek.
1979 – 1980. Division II and RMAC (Rocky Mountain Athletic Conference) All-Star Soccer Teams.
1977 - Inducted into The Crescent Players – Southern Connecticut University.
1977 3rd Place NCAA Division II Soccer Tournament – Southern Connecticut University.
Professional Presentations
December 2015 – Present
Facilitator / Consultant on Team Building & Leadership
JWU Denver Culinary Storeroom Operations
April 2014
ProStart – Why Are You Here?
“Heroes, Legends, and Rock Stars – Chefs in the Kitchen”
21 March 2014
November 2013
The Columbian Exchange
Lecture for Alianz de las Americas
Colorado Art Museum
Denver, Colorado
January 2014/January 2015
The Columbian Exchange
Lecture @ Johnson & Wales University
Denver, Colorado
October 2013, June 2014
Symposium Presenter for the American Lamb Board
Braising Lamb in the Classroom
Presentation & Tasting for members of the American Lamb Board.
May 2013
Colorado Food Safety Conference
Symposium Presenter – Reduced Oxygen Packaging (ROP) and Sous Vide
Denver, Colorado
June 20-21, 2013
CAFÉ Symposium Presenter - Miami, Florida

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Center for the Advancement of Foodservice Education Leadership Conference. Focus on ‘Connecting with
the Future – The Road to the Future Connects with the Past.’
June 22, 2013
CAFÉ Symposium Presenter - Miami, Florida for the American Lamb Board
Braising Lamb in the Classroom
Presentation, Tasting & Curriculum for Secondary Educators.
Fall 2011
Denver, Colorado
New Age Gastronomy Faculty Workshop Facilitator
July 2010
Featured Chef on Good Morning America – LA, Channel 7, Promoting Zengo & RSR.
Demonstration of healthy food choices and nutrition.
2007 – 2010
Featured Chef on ABC Channel 7 & FOX Channel 31 Cooking Series.
Featured Chef on www.whatsnext4me.com

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