Chef Robert N. Corey
I was yours as The French Manner, and now I’m yours as 12 Seasons…
I view cooking for you as the ultimate privilege. I am not a caterer, but your very own, at your disposal, Personal Chef. Every detail of every dish of every event will be exquisitely planned, prepared, and presented by me…just for you. Some of my clients have included Elizabeth Taylor, Billy Joel, Dick Van Dyke, Hall & Oates, Jack Ham, Sen. Daniel Patrick Moynihan, Fleetwood Mac, …and the list goes on. Closer to home, I have cooked and provided events for a fair share of powerful, creative, and impressive families in Colorado. While we offer all the glamour of a Hollywood party - we leave the pretense to Tinseltown. From a lifetime of food and service to your home…I will bring my experience, passion, and ability to create incredible sensory experiences in your home for you, your guests, and your friends. “Have Pans, Will Travel” is my motto. We will go anywhere and do anything to make our clients happy and satisfied…from our food to our service to our wine and spirits presentation, it will be absolutely be grand on every level - I guarantee it! In the past 34 years I have cooked for and provided service for a variety of influential people in the entertainment, business, sports, and political spheres. These experiences have enriched my ability to serve as we do now in classical, contemporary and cutting edge fashion. Thank you for visiting 12 Seasons, now let 12 Seasons visit you… |
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Chef Robert N. Corey, CEC1504 South Hillrose Lane |
Education |
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| 2002-2007 | International Wine Guild Denver, Colorado 303.824.9454 Studies for certification as Wine Sommelier Regis University Denver, Colorado 303.458.4100 Currently in pursuit of MBA in Operations Management The Art Institute of Colorado Denver, Colorado 303.824.4955 Continuing Education Center for Professional Development. ACF Approved Courses with Certificates in: Nutrition, Supervision and Management, and Food Safety and 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. |
| October 1995 | The Culinary Institute of America @ Greystone St. Helena, California 800.333.9242 Continuing Education: Spanish and Mediterranean Cuisine |
| May 1999 | National Restaurant Association Educational Foundation Denver, Colorado 303.480.3890 Certificate of Completion in Serve Safe Food and HACCP |
| September 1985-May 1987 | The Culinary Institute of America Hyde Park, New York 845.452.9600 Received an Associate in Occupational Studies (AOS) degree in Culinary Arts. Numerous national awards & scholarships 1986-1987. 1986 Mid Hudson ACF Chapter Grand Salon Competition. 1987 National Finalist in the Nabisco Brands Nutritious Breakfast Food Competition. Graduated with Honors. Hosted Graduation Ceremony as Student Orator. |
| September 1977-December 1980 | University of Northern Colorado Greeley, Colorado 970.351.1890 Bachelor’s Degree(s) in the Arts; Anthropology & Geography. Outstanding UNC Greek and Outstanding Scholar – Sigma Chi 1980. Member of NCAA Division II Soccer Team and RMAC (Rocky Mountain Athletic Conference) All-Star Soccer Team 1979-1980. |
| August 1976-May 1977 | Southern Connecticut State University New Haven, Connecticut 203.392-5200Majored in Drama and Theatre Arts. Member of The Crescent Players. Member of 1977 3rd Place National NCAA Division II Soccer Team. |
Experience |
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| February 1988-Present | The French Manner www.12seasonswinebar.com P.O. Box 270487 Louisville, Colorado 303.667.3768 Founder, Owner, and Executive Chef”Have Pans, Will Travel”. Member of the American Personal Chefs Association (APCA), the World Association of Cooks Societies (WACS), and the American Culinary Federation (ACF). Personal Chef & Sommelier Services, specializing in creating individualized menus and events for clients in private venues. Cooking & Wine Instruction, Food & Wine Pairings, and Formal & Intimate Parties. Classical, Contemporary, & Cutting Edge. |
| September 2002-Present | The Art Institute of Colorado, School of Culinary Arts Denver, Colorado 303.837-0825 Chef/InstructorInstructor in student-staffed Assignments Restaurant. Executive Chef for Food & Wine Pairings Dinners; Lab instruction in Art Culinaire, Classical French Cuisine, Baking & Pastry Arts, Garde Manger, American Regional Cooking, and Basic Skills. Executive Chef of the Art Institute’s Catering Division, overseeing student staff. Created Culinary Exit Practical Program for graduating students. Membership in the American Culinary Federation (ACF), and the Chefs Collaborative. Attained Certified Executive Chef (CEC) status 03/10/04. “Best Side Dish” Colorado Chef’s Association Pro-Am 2003. 2004 CCA Chef of Chefs Competition. Taste of Breckenridge 2004. |
| April 1998-September 2002 | Guckenheimer Enterprises, Inc. Redwood Shores, California 650.592.3800 Area Executive ChefResponsible for complete food programs at SUN Microsystems, AMGEN, and Quantum Corporation. Café Sales, Caterings, and Special Events. National Chef of the Year 1999. New client food presentations and corporate openings. |
| November 1994-August 1995 | La Boniche Lowell, Massachusetts 508.458.9473 Chef de Cuisine/PartnerSeasonal menu for 60 seat Provincial French Bistro. Responsible for complete food operation and service. Menu changed six times per year. Daily Grade Manger and Saucier specials. Soup and stock production, as well as overseeing the kitchen brigade. |
| August 1993-October 1994 | The Trinity Grille Denver, Colorado 303.293.2288 ChefContemporary Southwestern-style American Cuisine. Multi-unit restaurant company. Responsible for menu production and service, specialty caterings, in-house functions, and complete operation in absence of the Executive Chef. 1994 Best Chefs of the West Food Salon. 1993 & 1994 Taste of Colorado – A Festival of Mountains & Plains. |
| April 1989 - September 1990 | L’Auberge Estes Park, Colorado 303.586.5418 Executive Chef/PartnerAward winning Provincial French restaurant located at the entrance to Rocky Mountain National Park. Provided upscale seasonal menu and in-house cooking classes. 1989 Taste of the Rocky Mountains. |
| April 1987-April 1989 | The Stanley Hotel/KLB, Ltd. Estes Park, Colorado 970.586.6892 Executive Chef/Director of Restaurant OperationsResponsible for complete food, beverage, and service operations at multi-unit hotel and resort destination. Full French & Continental menus in the Macgregor Room, American menu in the Dun raven Grille, room service, theatre buffets, on and off-site weddings, and caterings. Sold and booked functions, oversaw the kitchen and service staffs, and performed all tableside cookery. |
| April 1985-July 1987 | The Beekman Arms Rhinebeck, New York 845.876.7077 Chef TournantCompleted six-month CIA Externship. 1986 Mid-Hudson ACF Chapter Grand Salon Competition. |
| August 1983-July 1985 | Fred Harvey, Co./AMFAC, Inc. Grand Canyon, Arizona 928.638.2351 Chef/Unit ManagerCompleted Chef Apprenticeship at The El Tovar Hotel, and Certified Management Training Program. |
