Back on Tap

Adam Dulye is the executive chef of the Brewers Association, where he also leads the culinary and hospitality side of Brewers Association events and works with the BA’s Export Development Program and Craft Beer Program. In 2018, Dulye released his first cookbook, “The Beer Pantry,” which focuses on cooking for beer, not with beer. The Beer Pantry” features over 70 recipes that teach the reader about what complements beer and how to think like a chef when pairing beer with ingredients. As an operator and educator, Dulye consults on projects from budgeting to design, layout, staff training, education, and operational standards.

Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country, including Las Vegas; San Francisco; New York City; Hawaii; Santa Barbara; Philadelphia; and Washington, D.C.; for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. Mr. Miller is a graduate of the Culinary Institute of America (CIA); SUNY Empire State College; and University of Nevada, Las Vegas, where he holds a Master’s in Hospitality Administration. Currently, he is a lecturer in food and beverage management at the Nolan School of Hotel Administration, SC Johnson College of Business. Before Cornell University, Mr. Miller was a Professor of Hospitality and Service Management at the CIA.

Mr. Miller is a Certified Specialist of Spirits (CSS), Society of Wine Educators; and Certified Beer Server, Cicerone; and he has taken the Introductory Sommelier Course, Court of Master Sommeliers. He has spoken at several conferences, including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change. Mr. Miller has also been interviewed by the Associated Press, New York Post, Wall Street Journal, and Nation’s Restaurant News, and he has had cocktails published in Liquor.com, USA Today Magazine, and AOL. He was a content provider and consultant on the CIA’s book, “Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.”

Gavin Fine is a leading entrepreneur and restaurateur in the Rocky Mountain region. After graduating from Cornell University’s Hotel and Restaurant Management School, Fine began his journey into a successful restaurant career with a move to Jackson Hole, Wyoming. He and his business partner opened Rendezvous Bistro there in 2001 and have since gone on to create Fine Dining Restaurant Group, which now includes six restaurants, a catering company, a bodega, and two retail brands. In 2012, Fine teamed up with homebrewer Colby Cox to create Roadhouse Brewing Co., which is continuing to grow its presence in the craft beer world.

Julia Herz is a beer educator and voice for U.S. craft breweries. She is also the publisher of CraftBeer.com, the Brewers Association’s consumer-facing website. She is an expert on the state of beer in the U.S., craft brewer and marketplace trends, beer industry statistics, beer styles, beer pairing, and the brewing process.

With a career spanning more than 20 years in human resources leadership, Mike has only focused on those who make the magic happen for guests and customers. Working for acclaimed luxury brands, Mike’s people expertise spans all disciplines. Immediately prior to founding Salmon Bay Consulting Group, Mike served as Vice President -Early Careers at Four Seasons Hotels and Resorts. In this executive position, he transformed universityrelations for the company by partnering with leading hospitality management schools to tailor student experiences.

Mike’s experience includes building learning and development programs, creating staffing models for a medium sized businesses, coaching forperformance management and establishing market-leading compensation structures. With a keen eye toward employment law, Mike served as the President of the Seattle Area Hospitality Human Resources Association representing hotels and restaurants of all sizes in the Seattle market.

The philanthropic spirit is tremendous in the Pacific Northwest. Mike never could have imagined the success of Run of Hope Seattle when he co-founded the event with the Pediatric Brain Tumor Research Guild in 2009 to support Seattle Children’s Hospital. Since then, Run of Hope has contributed more than $5.5 million to research in Seattle.During his spare time, Mike enjoys exploring everything the Pacific Northwest has to offer with his partner, Starrla, and his pup, Sadie.You can often find them enjoying a fried chicken dinner while sipping on a great IPA at their favorite taproom in Seattle’s Ballard Brewery District.