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    Cheryl Stanley

    Senior Lecturer of Food and Beverage Management at Cornell University

    Cheryl Stanley is a distinguished figure in the hospitality industry, bringing a wealth of expertise to her roles in education and restaurant consulting. With a strong foundation built through her studies at two of the most prestigious institutions in the field—Cornell University and Texas Tech University—Cheryl has become a leading voice in food and beverage management. Her journey in hospitality began at Cornell University, where she completed her Bachelor's in Hotel Administration, followed by a Master of Science in Hospitality Administration/Management from Texas Tech University. These academic credentials equipped her with both theoretical knowledge and practical applications that have proven invaluable throughout her career.

    Professionally, Cheryl has dedicated a significant portion of her life to teaching and mentoring future hospitality leaders. As a Senior Lecturer of Food and Beverage Management at Cornell University, she shares her extensive knowledge gleaned from years of working at renowned establishments and through her consultancy work. Her career showcases a commitment to excellence and education, focusing on equipping students with the insights and skills necessary to thrive in the dynamic field of hospitality.

    Before her current role, Cheryl contributed greatly to the curriculum and development of food and beverage education as a Lecturer at Cornell, where she emphasized the importance of both practical and theoretical aspects of management. Furthermore, she has worked as an Adjunct Instructor at The Culinary Institute of America, where she applied her deep understanding of culinary arts and hospitality management to foster new talent in the industry. Cheryl’s influence extends beyond the classroom—she is the former Founding Partner at Cheryl Stanley Restaurant Consulting, where she leveraged her expertise to assist new restaurant ventures in navigating the complexities of the food service industry.

    In addition to her academic roles, Cheryl has held various key positions within the hospitality sector. Notably, she served as the Wine Director at Wine Cask, Inc., where her extensive knowledge of wines and pairing contributed to enriching the dining experience for guests. Her experience at Four Seasons Hotels and Resorts, particularly as the Dining Room Manager at both the Newport Beach location and elsewhere, honed her skills in delivering exceptional service and managing high-stakes dining environments.

    Cheryl Stanley’s commitment to excellence, combined with her extensive education and diverse professional experiences, makes her not just an educator but a thought leader in the hospitality industry. Her achievements and continued contributions to culinary education mark her as a notable figure dedicated to fostering the next generation of hospitality professionals.

    Related Questions

    How did Cheryl Stanley transition from her role as a Dining Room Manager to becoming a Senior Lecturer in Food and Beverage Management at Cornell University?
    In what ways has Cheryl Stanley's experience at the Four Seasons Hotels and Wine Cask, Inc. influenced her teaching philosophy?
    What motivated Cheryl Stanley to establish her own restaurant consulting firm, and how has it impacted her career trajectory?
    How does Cheryl Stanley incorporate her real-world experiences into her curriculum at Cornell University?
    What are the most significant trends in hospitality management that Cheryl Stanley emphasizes in her classes?
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    Location

    Ithaca, New York, United States