Chief of Staff Richard Coraine Returns to Alma Mater for Commencement
Hyde Park, NY – , chief of
staff at Union Square Hospitality Group (USHG), delivered the commencement
address at the New York campus of The Culinary Institute of
America on November 9. Mr. Coraine serves as liaison
between CEO Danny Meyer, the leadership team, and USHG’s family of restaurants.
The 1980 Ѹ graduate joined USHG as a partner more than 20
years ago, holding several leadership positions during that time, including
chief operations officer and chief development officer.
“Always go back and ask yourself, ‘Why did I do this in the
first place?’” Mr. Coraine advised graduates. “We cook
to make people feel joy. We serve people because it makes us feel good to give
somebody else joy. At the very essence of all of this is we make lives better.”
Before enrolling at the Ѹ, Mr. Coraine graduated from the Whittemore School of Business and
Economics at the University of New Hampshire.
The entire Ѹ commencement ceremony, including Richard Coraine’s address to recipients of associate degrees in Culinary
Arts and Baking & Pastry Arts, can be .
Photo Caption and Hi-Res Image:
Richard Coraine congratulates a
graduate during commencement ceremonies at the New York campus of The Culinary
Institute of America on November 9, 2018. Coraine, a
1980 Ѹ alumnus, is the chief of staff at Union Square Hospitality Group. (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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