Robert Corliss serves as Director for Food IQ.
Chef Corliss was a 1988 cum laude graduate from Johnson & Wales University in Providence, Rhode Island. His culinary career began at the renowned Mobil 5-Star, 5-Diamond Williamsburg Inn located in historic Williamsburg, Virginia. Chef Corliss received the prestigious Chef of The Year and President’s award in 1993 from the ACF Virginia Chefs Association. He garnered numerous gold medals in ACF sanctioned culinary competitions, and was the cookbook liaison and contributing writer for Culinary Secrets of Great Virginia Chefs, a 1995 Rutledge Hill Press Cookbook. Corliss was part of a 30 person culinary team sent to Russia on a cross-cultural educational exchange, and is a past president of the ACF Wyoming Chefs Association.
Chef Corliss was a distinguished James Beard guest chef on 3 occasions, 1 being the 2002 Winter Olympics.
Chef Corliss has also served as Executive Chef at several award-winning and prestigious locations, including the exclusive White Hart Inn in Salisbury, Connecticut; Spring Creek Ranch, a DiRona Award winning 4-Diamond, Conde Nast Traveler Gold List resort in Jackson Hole, Wyoming; Orchid Island Golf & Beach Club, one of Florida’s premier private clubs; and the celebrated Hotel Palmilla located in San Jose Del Cabo, Mexico.
Robert has applied his vast culinary experiences to marketing - joining a leading food marketing agency as Corporate Executive Chef in 2003, focusing on national accounts & new product innovation. His client experience includes innovation with top brands; such as MasterFoodServices, PepsiCo, Tyson, CH Geunther, Frito Lay, Mission Foods, Heinz, The National Pork Board, Otis Spunkmeyer and leading top 200 chain restaurants.
He joined the Marlin Network in 2006 and oversees all aspects of culinary, consumer trends, insights and operations for the company.
Susan Wood leads Food IQ’s Consumer Trends and Insights Division. She has over 10 years of experience in Account Management, most recently with a leading foodservice agency. She has spent the last 4 years in a senior, strategic role working closely with clients such as Schwan’s Foodservice, ARAMARK and Tyson Distribution to lead from both a planning and execution perspective.
Susan is a University of Missouri – Columbia graduate with a degree in Human Nutrition. For the 2005/2006 school year she held a board position with Drury Students in Free Enterprise (SIFE).
As this Food IQ division lead, Susan plays the critical role of taking data, synthesizing it down into manageable and relevant nuggets and then developing actionable solutions based on this data for clients. She works closely with other members of the Food IQ team, both insights and culinary, to ensure the most complete information is gathered and the most relevant and applicable strategic solutions are offered.
Tysha Shay is Food IQ’s Consumer Trends and Insights analyst. Her research career began and developed in the public libraries. She has over thirteen years experience in the public library system, the last three years being a professional librarian in reference and research. In 2006, she applied those skills to marketing when she joined a leading foodservice agency and became their Knowledge Resource Manager before moving to the Marlin Network last year.
Tysha is a University of Wisconsin-Milwaukee graduate with a Master’s degree in Library & Information Science.
In her Analyst role with Food IQ, Tysha is instrumental in the initial phases of all projects, lending her organizational skills and expertise in finding relevant resources of information and then synthesizing the information into targeted insights. Tysha is well versed in gathering information from such sources as CREST, Technomic, Yankelovich and Mintel.
Chef Tom Smith is Food IQ’s Executive Chef working closely with Chef Rob both from a culinary concepting and execution standpoint.
Chef Tom is a 1999 graduate of Sullivan University in Louisville Kentucky. While attending Sullivan he was part of a team that had the distinguished honor to prepare a Mother’s Day Brunch at The James Beard House in New York City.
Upon graduating culinary school Chef Tom took over as the Executive Chef at Brasserie Deitrichs also in Louisville. While at Deitrichs Chef Tom learned the valued skills that laid the foundation for his career. After leaving Louisville Chef Tom took a sous chef position at Hemingway’s Restaurant, a Mobile 4-Star Fine Dining Hall of Fame establishment in Killington Vermont. In 2001 Chef Tom began working in Indianapolis, Indiana, while there he worked as a sous chef in some of Indy’s finest restaurants including: Something Different (another Fine Dining Hall of Fame Restaurant) and Tavola di Tosa. Chef Tom’s last stop in Indianapolis was as Chef de Cuisine at Oakley’s Bistro - winner of Indy’s Best Restaurant 3 of the 4 years he was there.
Chef Tom competed twice in Indiana Pork Producers “Taste of Elegance” winning it once and placing second place nationally.
In 2007 Chef Tom started down a new career path focusing in food marketing. In this short time he has worked with the some of the largest manufacturers and operators in the business. These include: Mission Foods, Heinz, National Pork Board, Nestle Foodservice, MasterFoodServices, US Foodservice, Tyson, and Top 200 Chain Restaurants.
Jillian Ball supports Food IQ as a consultant offering her expertise as a Registered Dietician.
Jill obtained her Dietetics degree from Missouri State University and has been a practicing dietician for the past three years focusing primarily in the areas of clinical dietetics as well as nutrition education. She has participated in many local projects such as Food For Women’s Heart and has also authored many articles and newsletters for the local hospital.
As a consultant for Food IQ, Jillian will lend her expertise in a variety of areas including nutritional analysis, nutrition label development (utilizing the Genesis Software Program) and overall health and wellness counseling.
Shelley White is an Analyst for Food IQ working on large scale projects.
Shelley’s education and work experience falls primarily in the area of librarian and resource management. She has worked in a variety of settings including a leading foodservice marketing agency, local library and healthcare system utilizing her organization skills and zest for finding the obvious and the not so obvious information. Some of her previous work has been for large foodservice companies such as Tyson Foodservice. She holds a Masters in Library and Information Studies from the University of Alberta.
As an analyst for Food IQ, Shelley is primarily utilized on major projects requiring extensive experience in locating data from several sources such as CREST, Yankelovich and Technomic and compiling data into an organized, but relevant manner.