I have been teaching food and beverage courses at University of Wisconsin-Stout for the past 20 years. Stout is known for its hands-on minds-on philosophy of instruction and is a national leader in its programs. My expertise is in the area of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. I am also the coordinator of "Rendezvous", a full service restaurant managed and operated by senior students in the Hotel, Restaurant, and Tourism Management program. Before joining Stout, I graduated from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, India. I was a Chef for Taj Mahal Intercontinental Hotel in Bombay, India and specialized in French, Continental, and Indian Cuisine. I then obtained my Master's degree in Hospitality and Tourism and Education Specialist courses from UW-Stout. Some of my accomplishments have been the recipient of a gold medal at the National Restaurant Association Culinary Salon in Chicago, and a bronze medal at the International Culinary Olympics (IKA-HOGA) in Frankfurt, Germany. I am also the recipient of the "International Foodservice Educator of the Year" by the Council of Hotel, Restaurant, and Institutional Educators (CHRIE). I am married to Debra who is studying Studio Art at UW-Stout and is a certified framer with 20 years of professional experience in managing art galleries. I have taught the International Wine and Food Pairing course at University of the Balearic Islands (UIB) in Majorca, Spain for the last 6 years and at Southern Cross University, Coffs Harbor, Australia. UW-Stout students were awarded 3 credits for the class which was taught for 3 weeks at each location. Highlights of each trip were visits to vineyards, wineries and cultural sites. The students were then evaluated on preparing a formal 5 course dinner matching wine with food.
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Office Hours
Monday-Thursday, 10-12. By appointment
