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Chef Robert N. Corey, MBA, AOS, CEC, EWS1907 Windemere Lane - Erie, Colorado 80516
[email protected] 303.667.3768
Professional ExperienceNovember 2010 - May 2016Instructor / 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, COStagiare 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
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The French Laundry Yountville, California 707-944-2380 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: 1974-1998The French Manner – Louisville, CO - Chef / Owner 1988-2013The Stanley Hotel - Estes Park, CO – Executive Chef and Director of Restaurant Operations 1987-1990The Beekman Arms Inn - Rhinebeck, NY – BOH, CIA Externship, & FOH 1985-1987Fred Harvey, Co. / AMFAC, Inc. – Grand Canyon, AZ – Apprenticeship, Chef, & Manager 1983-1985The Moot House – Greeley, CO – Line Cook 1981- 1983The Times Restaurant – Greeley, CO – Line Cook 1978-1980Pleasant Valley Country Club – BOH & FOH 1974-1978
Culinary Special Events22-23 April 2016“The Last Dinner on The TitanicThe Stanley HotelEstes Park, CO
29 January 2016“The Big Night”Johnson & Wales UniversityDenver, CO
06 October 2015Centennial Gala & SoireeJohnson & Wales UniversityDenver, CO
2013-2015Modernist WorkshopsSeries of three Modernist Cooking Workshops for students and industry professionals.Johnson & Wales UniversityDenver, CO
July 2015Certified Angus Beef ‘Pasture to Plate’ Tour, Conference, & SeminarMcComb, Illinois
June 18-20, 2015
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Aspen Food & Wine Classic – Heritage Fire & Grand Cochon 555Aspen & Snowmass, CO
April 2015Culinary ConnectionsPartner & OrganizerJohnson & Wales UniversityDenver, CO
March & April 2015Babette’s Feast & La Moderna MexicanaCreated, organized, facilitated Modernist Dinner Events for Industry and University GuestsJohnson & Wales UniversityDenver, CO
May 2014Le Cuisine Francaise ModernCreated, organized, facilitated Dinner Events for Industry and University Johnson & Wales UniversityDenver, CO
Education & Educational ExperiencesJuly 2015Ad Hoc Faculty Search CommitteeJohnson & Wales University
September 2015The Learning Center (TLC)Johnson & Wales UniversityCommittee member organizing and delivering in-service seminars and conferences for faculty.
September 2013 - Present Johnson & Wales University MBA Program Denver, ColoradoContinuing 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.
September 2002 – December 2004 The International Culinary School at The Art Institute of Colorado
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Denver, Colorado 303.824.4955 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 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.
September 1977 – December 1980 University of Northern Colorado Greeley, Colorado 970.351.1890 BA - Anthropology & Geography – December 1980.
August 1976 – May 1977Southern Connecticut State University New Haven, Connecticut 203.392-5200 Major: Drama and Theatre Arts.
Credentials / CertificationsMembership 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 Johnson & Wales University Denver, Colorado 80209
October 2012 CAFÉ Symposium/CertificationCenter 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 Denver, Colorado 303.480.3890 Certificate of Completion in ServeSafe Food and HACCP
Nov 2011, Jan 2012, Mar 2013, Nov 2013, Jan 2014 Modernist Cuisine Workshop Certifications
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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 Denver, Colorado 303.824.4706 Advanced Wine Program – Gold Level. Attained Executive Wine Steward (EWS).
October 1983 – April 1984 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.
Entrepreneurial2013 – presentMISE EN PLACE CONSULTING & The 303 Restaurant Group1907 Windemere LaneConsultant, OwnerWorking within all aspects of the Food and Beverage Industry. My Mission is to improve the client’s business condition.Erie, CO
February 1988 – April 2013The French Manner, 12Seasons Personal Chef & Sommelier Services, & The Boulder Country DinnerLouisville & Superior, CO303.667.3768 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 2000-2002Boulder 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, & SeminarsMay 06, 2015Denver Hospitality BoardDenver 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
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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 2014Johnson & Wales UniversityGuest Presenter - Beyond the Book Club; Advisor - Molecular Gastronomy Club; Chef/Tutor for JWU Culinary Competition Team
September 2002 – December 2009 The International Culinary School at The Art Institute of Colorado 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 – 2008Member of the Colorado Chef‟s Collaborative (CCC).
2004-2009Member of the American Personal Chefs Association (APCA) and The World Association of Cooks Society (WACS).
Awards / Recognition / Publications2008 – [email protected] – A blog describing my day to day experiences at The French Laundry in 2009 & [email protected] – 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.
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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.
2008 - Finalist in The Art Institute & Food Network search for Judge/Chef on Food Network productions.
January 2009 – April 2009Three-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 PresentationsDecember 2015 – PresentFacilitator / Consultant on Team Building & Leadership JWU Denver Culinary Storeroom Operations
April 2014ProStart – Why Are You Here?“Heroes, Legends, and Rock Stars – Chefs in the Kitchen”Johnson & Wales University21 March 2014
November 2013The Columbian ExchangeLecture for Alianz de las AmericasColorado Art MuseumDenver, Colorado
January 2014/January 2015
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The Columbian ExchangeLecture @ Johnson & Wales UniversityDenver, Colorado
October 2013, June 2014Symposium 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 Johnson & Wales University Symposium Presenter – Reduced Oxygen Packaging (ROP) and Sous Vide Denver, Colorado
June 20-21, 2013 CAFÉ Symposium Presenter - Miami, Florida 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 2011Johnson & Wales UniversityDenver, ColoradoNew Age Gastronomy Faculty Workshop Facilitator
July 2010Featured 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
