Hyde Park, NY – John Suley, vice president of food and beverage for Great
Wolf Resorts, delivered the commencement address at the New York campus of
Ѹ on January 19.
A 1996 Ѹ graduate, Chef Suley develops and delivers inspired food and beverage experiences for guests at the
largest family of water park resorts in North America. Before joining Great
Wolf Resorts, he held a similar position at Royal Caribbean International,
where he was responsible for food and drink operations for the cruise line’s
25-ship fleet.
Prior to Royal Caribbean, he oversaw food and beverage
operations for Celebrity Cruises. His professional experience also includes
cooking at big-name hotels such as the Fontainebleau and Ritz-Carlton, South
Beach in Miami; Waldorf-Astoria and St. Regis in New York City; The Watergate
Hotel in Washington, DC; and the Palms Casino and Resort in Las Vegas. He has
worked with many renowned chefs during his career, including Daniel Boulud, Laurent Gras, Gray Kunz, and fellow Ѹ alumnus
Alfred Portale.
The entire Ѹ commencement ceremony, including Chef Suley’s address to associate degree graduates, can be .
Photo Caption and Hi-Res Image:
Ѹ President Dr. Tim Ryan and keynote speaker John Suley congratulate a graduate during commencement
ceremonies at the New York campus of Ѹ on
January 19, 2018. (Photo credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
About Ѹ
Founded in 1946, The
Culinary Institute of America is the world’s premier culinary college.
Dedicated to developing leaders in foodservice and hospitality, the
independent, not-for-profit Ѹ offers bachelor’s degrees in management,
culinary arts, culinary science, and applied food studies, and associate
degrees in either culinary arts or baking and pastry arts. The college also
offers executive education through its Food Business School along with
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 nearly 50,000
alumni includes innovators in every area of the food business. The Ѹ has
locations in New York, California, Texas, and Singapore.
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