Danny Meyer Talks to Students at The Culinary Institute of America


Danny Meyer and his New York City-based Union Square Hospitality Group (USHG) are widely recognized as leaders in the American restaurant industry. Meyer and many CIA alumni with USHG will be at The Culinary Institute of America in Hyde Park on Monday for a full day of discussions and demonstrations for students at the world’s premier culinary college.

The James Beard Foundation has bestowed USHG with 26 James Beard Awards for excellent service and hospitality at its beloved restaurants like Gramercy Tavern, The Modern, and Maialino.

Ever evolving and innovating, Meyer launched the casual Shake Shack in 2004. Most recently, he has taken the lead in a push to improve workplace culture in the American restaurant industry by eliminating tipping, thereby creating more opportunities for professional and financial growth for employees.

Media are invited to attend any or all of the panels to be held in the CIA’s Marriott Pavilion from 10 a.m. to 5 p.m. In addition, all sessions are available to watch via LiveStream.

Schedule for the day:

10 a.m. The Path to Leadership: From the CIA to Union Square Hospitality Group. Moderated discussion with five CIA alumni.

11 a.m. Enlightened Hospitality: Q&A with Danny Meyer. Hosted by CIA President Tim Ryan.

2 p.m. Hospitality Included: The Future of USHG. Discussion with Danny Meyer, his director of operations and wine, and two executive chefs. Moderated by Dr. Ryan.

3:15 p.m. Building a Career in Beverage. Roundtable discussion including alumni with USHG’s Marta and Maialino. Moderated by CIA Professor John Fischer.

4 p.m. From Market to Menu: Chef Demonstration with Carmen Quagliata ’88, Executive Chef, Union Square Café.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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