Dustin Rogge

Dustin Rogge is a Professor of Hospitality and Service Management at the Culinary Institute of America (CIA) at Greystone, where he has taught since 2010. He holds an MBA from Sonoma State University, a bachelor’s in Food Service Management, and an associate degree in Culinary Arts from CIA, alongside an Advanced Wine Certificate from WSET. His academic work focuses on ethical leadership, hospitality branding, and business innovation, with courses including Advanced Beverage Management and Graduate Capstone Project.

Rogge’s industry experience spans over 25 years, including roles as opening General Manager of Waterbar (San Francisco), leadership at Farallon and The Girl and the Fig, and operational transformation of CIA’s Wine Spectator Greystone Restaurant into a student-run operation. He co-founded CMD Hospitality Consulting, specializing in menu development, market analysis, and leadership training, and launched Trailhead Vans, merging outdoor adventure with hospitality design.

His contributions to academia include pioneering student-led restaurant initiatives and advancing hospitality education through curriculum development. Professional expertise spans front-of-house operations, revenue management ($8M+ annual revenue at Waterbar), and executive leadership recruitment.