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Have had the privilege of working with & being inspired by exceptionally talented people and companies throughout the course of my career and am very appreciative of the collective passion, learning and spirit.

A sampling of Chef Corliss’s honors include: 

  • Eagle Scout: Age 13

  • Johnson & Wales University, Providence RI - cum laude 1988

  • Member (1998 - present) - Resort Food Executive Committee (RFEC); trends chairman/board member (current)

  • Community Service

    • Business Volunteer of the Year 2013 - Chef Corliss (ATE) was awarded this honor by the Nixa Public Schools Board of Education

    • SHAC Member (2011 - present) – School Health Advisory Council; Nixa Public Schools

    • SUAC Board Member (2012 - 2015) – Springfield Urban Agriculture Coalition

    • Avid supporter of local food & wellness programs

    • Designed & implemented multiple culinary/school garden programs in schools throughout the Springfield & Nixa Missouri area

  • Industry Recognition: 

    • Flavor & The Menu Magazine (2013 - present) – ATE selected as one of Flavor & The Menu’s Panel of Experts (the panel of contributing R&D experts provides valuable tips, strategies and insights on the magazine’s trends) + providing ongoing culinary insights

    • James Beard House – guest chef 1996; The White Hart Inn

    • James Beard House – guest chef 1999; The Granary Restaurant at Spring Creek Ranch (1st Wyoming chef/property to receive this honor)

    • James Beard Olympics Culinary Program – 1 of 65 featured chefs; Salt Lake City 2002 Winter Olympics

    • DiRona Award – 1st time a Wyoming restaurant received this honor; the Granary Restaurant at Spring Creek Ranch 1997 - 2000

    • ACF-Virginia Chefs Association – Chef of the Year and The Presidents Award 1993

    • Jamie Oliver’s Food Revolution website, Sept 2011 - Chef Corliss’s article “Food is Caring!” featured

    • The Masters 2013 - Chef Corliss had the honor of being invited to cook at The Masters for 12 days, helping to lead the culinary for the Augusta members/professional players tent areas - this high level area produced 800 meals/day; breakfast, lunch, snack & dinner

  • Media & Speaking Engagements:

    • Chef Corliss is featured in regional & national media and at industry conferences/events