Rory Brown

Rory Brown serves as an Associate Professor in Hospitality and Service Management at The Culinary Institute of America, Hyde Park, New York, leveraging extensive industry expertise in high-end hospitality operations. His academic role directly integrates practical leadership experience from premier establishments.

His educational foundation includes:

• MS from University of New Orleans
• Bachelor of Professional Studies (BPS) and Associate of Occupational Studies (AOS) from The Culinary Institute of America

Professor Brown's research and teaching focus on hospitality management systems, service excellence frameworks, wine program development, and restaurant operational strategies. His industry background as a sommelier and multi-property manager informs evidence-based approaches to service innovation and revenue optimization in luxury dining environments.

His professional recognition encompasses:

• Certified Specialist of Wine (CSW) credential
• Membership in Eta Sigma Delta International Hospitality Management Honor Society

With a career spanning managerial roles at The Roosevelt (Waldorf Astoria), Red Fish Grill, Muriel's Jackson Square, and Marriott Convention Center properties, he brings operational depth to curriculum development. His trajectory—from line cook at Grand Hyatt Tampa Bay to assistant general manager/sommelier—provides students with actionable insights into career progression within global hospitality enterprises.