Hyde Park, NY – Greg Dollarhyde, who has been executive chairman or CEO of
eight different restaurant companies during his long career in foodservice
leadership, provided advice to the next generation of leaders in the food
world. Mr. Dollarhyde gave the keynote address at the
bachelor’s degree commencement at the New York campus of The Culinary Institute of
America on December 18.
After most recently serving as executive chairman of Zoës Kitchen, Mr. Dollarhyde is
the managing member of the Dollarhyde Enterprise
Group, a consulting firm supporting young entrepreneurs. Other restaurant
brands at which he held leadership positions include TGI Fridays, Pizza Hut,
and Baja Fresh.
“You can’t have a positive life with a negative attitude.
Embrace change and bend it to your life plan,” Mr. Dollarhyde told 122 new Ѹ graduates. “When life gives you lemons…trade them in for limes
and make margaritas!”
Mr. Dollarhyde was named to the Nation’s Restaurant News “NRN 50 Power
List” in 2014 and he received the Elliot Mentor Award from Elliot Associates in
2015.
In a separate ceremony the following day, the Ѹ bestowed
associate degrees upon graduates of the college’s School of Culinary Arts and School of Baking
& Pastry Arts.
The entire Ѹ commencement ceremony, including Mr. Dollarhyde’s address to recipients of bachelor’s degrees in Food Business Management, Culinary Science, and Applied Food Studies, can be
seen .
Photo Caption and Hi-Res Image:
Ѹ President Dr. Tim Ryan (right) congratulates Greg Dollarhyde following Mr. Dollarhyde’s address to bachelor’s degree graduates of Ѹ on December 18, 2018. (Photo credit:
Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the Ѹ the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
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