John P. Dorman '78, C.E.C., C.F.B.E.
Class Year:
1978
Degree:
A.O.S.
Major:
Culinary Arts
Biography:
John Philip Dorman is the general manager of the University Club, one of New York City’s premier social clubs. A registered historic landmark built in 1899, the club has 97 guest rooms, three dining rooms, 11 banquet rooms, fitness programs and facilities, and the world’s largest private-club library. Under Mr. Dorman’s guidance, the University Club has expanded services and facilities for its more than 4,000 members.
An honors graduate of The Culinary Institute of America, Mr. Dorman was born into the foodservice and hospitality industry. His family owned and operated the iconic Philip’s Confections of Coney Island, NY for 50 years, and the young John spent his early years working at the store in candy production and sales. Even today, in his spare time, it is not unusual to find Mr. Dorman at the store, now located on Staten Island, NY.
Even before joining the University Club team, John Dorman had long been considered one of New York’s leading hotel and culinary executives. He was assistant to the general manager of the RIHGA Royal Hotel after serving as the general manager and corporate secretary of Halcyon USA, Inc. for seven years. Mr. Dorman was involved in planning and opening of the RIHGA Royal, as well as conceiving, creating, and launching Halcyon Restaurant. During his tenure, the Halcyon was ranked among the top hotel restaurants in the city.
A native New Yorker, Mr. Dorman worked his way up the culinary ladder with the Loews Corporation to become the Regency Hotel’s executive chef—the first American-born chef to earn the prestigious position. While with Loews, he also served as director and executive chef of the Summit Hotel. Mr. Dorman also held positions as sous chef of the Drake Hotel and director of food and beverage at the Helmsley Park Lane.
An honors graduate of The Culinary Institute of America, Mr. Dorman was born into the foodservice and hospitality industry. His family owned and operated the iconic Philip’s Confections of Coney Island, NY for 50 years, and the young John spent his early years working at the store in candy production and sales. Even today, in his spare time, it is not unusual to find Mr. Dorman at the store, now located on Staten Island, NY.
Even before joining the University Club team, John Dorman had long been considered one of New York’s leading hotel and culinary executives. He was assistant to the general manager of the RIHGA Royal Hotel after serving as the general manager and corporate secretary of Halcyon USA, Inc. for seven years. Mr. Dorman was involved in planning and opening of the RIHGA Royal, as well as conceiving, creating, and launching Halcyon Restaurant. During his tenure, the Halcyon was ranked among the top hotel restaurants in the city.
A native New Yorker, Mr. Dorman worked his way up the culinary ladder with the Loews Corporation to become the Regency Hotel’s executive chef—the first American-born chef to earn the prestigious position. While with Loews, he also served as director and executive chef of the Summit Hotel. Mr. Dorman also held positions as sous chef of the Drake Hotel and director of food and beverage at the Helmsley Park Lane.
His culinary skills have earned Mr. Dorman numerous awards, including the Escoffier Gold Medal, Westchester Chefs Association Gold Medal, and Long Island Culinary Association Gold Medal, as well as bronze and silver medals from the American Culinary Federation (ACF). In addition, he received Best in Show from the International Geneva Association, a silver medal from the Société Culinaire Philanthropique, and the Société des Cuisiniers de France Silver Medal of Carême. Mr. Dorman is an ACF-Certified Executive Chef and received a Certified Food and Beverage Director credential from the American Hotel and Motel Association.
Devoted to culinary and service excellence, Mr. Dorman is secretary of the Club Managers of the City of New York. In addition, he has served as president of Les Amis d’Escoffier Society of New York as well as its foundation. Mr. Dorman is a vice-conseiller culinaire and board member of the Chaîne des Rôtisseurs of New York, an honorary member of the Société Culinaire Philanthropique, and a member of the CIA’s Fellows of the Institute Leadership Committee. He previously served on the college’s Development Committee. Mr. Dorman has been a guest lecturer for New York University’s Hotel and Restaurant Management program and is a member of The Food and Beverage Association of America.
In addition to his CIA degree, Mr. Dorman holds a bachelor’s in business and restaurant management from James Madison University in Harrisonburg, VA. He credits his wife Andrea for supporting his business endeavors and pulling him through several NYC Marathons.
Devoted to culinary and service excellence, Mr. Dorman is secretary of the Club Managers of the City of New York. In addition, he has served as president of Les Amis d’Escoffier Society of New York as well as its foundation. Mr. Dorman is a vice-conseiller culinaire and board member of the Chaîne des Rôtisseurs of New York, an honorary member of the Société Culinaire Philanthropique, and a member of the CIA’s Fellows of the Institute Leadership Committee. He previously served on the college’s Development Committee. Mr. Dorman has been a guest lecturer for New York University’s Hotel and Restaurant Management program and is a member of The Food and Beverage Association of America.
In addition to his CIA degree, Mr. Dorman holds a bachelor’s in business and restaurant management from James Madison University in Harrisonburg, VA. He credits his wife Andrea for supporting his business endeavors and pulling him through several NYC Marathons.
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