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Cheryl Stanley is a Senior Lecturer in food and beverage management at the Nolan School of Hotel Administration, Cornell University. She has been involved with food since the age of ten, when she started her own chocolate business, Cheryl’s Chocolates. Following her interest in food, Ms Stanley attended the School of Hotel Administration and graduated in 2000.

While at Cornell, Ms. Stanley discovered her passion for beverages through the courses “Introduction to Wines,” “Food and Wine Pairing,” and “Beverage Management.” Upon graduation, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations on the West Coast, where she worked for the Four Seasons Hotel in Newport Beach and the Wine Cask in Santa Barbara.

Continuing her entrepreneurial journey, Ms. Stanley started her own restaurant consulting company specializing in beverages and service in 2008. During this time, she was also presented an opportunity to become an adjunct instructor at the Culinary Institute of America (CIA), where she taught courses that included gastronomy, food, wine, and (agri)culture. Falling in love with teaching, Ms. Stanley decided to pursue her Master’s degree in hospitality and retail management from Texas Tech University. Heading back north, she returned to CIA prior to joining the food and beverage operations area back at her alma mater.

Ms. Stanley teaches courses on specific elements within the field of food and beverage operations, including “Introduction to Wines,” “Catering and Special Events,” and “Beverage Management.” She combines theoretical education with practical operational applications.

Certified through multiple wine organizations, Ms. Stanley has conducted research on beverage costing in hotels, bars, and restaurants, as well as hospitality education, and she has presented at beverage-related conferences. In 2015, she was awarded the Ted Teng ’79 Dean’s Teaching Excellence Award. Ms. Stanley is a member of the Society of Wine Educators and the United States Bartenders’ Guild. She is the faculty advisor for Cornell Cuvée, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017, Ms. Stanley was selected as one of Wine Enthusiast Magazine’s 40 Under 40 Tastemakers.

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.”