Rory Brown is an associate professor of Hospitality and Service Management at CIA. Since joining CIA’s faculty in 2016, he has taught 14 different classes across the Hospitality and Service, Business Management, and Liberal Arts schools. Currently teaching in the Beverage Production and Service program, Brown is also a key developer of the school’s sake certification program, supporting the bachelor’s degree concentrations in Beverage Production and Service and Japanese Cuisine as well as the master’s degree program in Wine and Beverage Management through sake education.
A 2006 CIA graduate with a bachelor’s degree in Culinary Arts Management, Brown returned to his alma mater as a faculty member after a distinguished career in New Orleans, serving in leadership roles at several acclaimed establishments. His experience includes positions as food and beverage manager for The Roosevelt Hotel, assistant general manager of Red Fish Grill, assistant general manager and sommelier at Muriel’s Jackson Square, and outlets manager at the Marriott at the Convention Center. He completed his CIA externship as a line cook at the Marco Island Marriott Resort and Spa in Florida.
In addition to his CIA degree, Brown holds a master’s degree in Hospitality and Tourism Management from the University of New Orleans. A Certified Higher Education Professional (CHEP) and a Certified Sake Specialist, Brown also holds both an Introductory Sommelier Certificate from the Court of Master Sommeliers and a Specialist of Wine Certificate from the Society of Wine Educators.
His global culinary experience includes travels to China to immerse himself in traditional Chinese cuisine and field experience in Costa Rica exploring coffee production. In spring 2026, he will be traveling to Japan as part of the bachelor’s degree concentration in Japanese Cuisine.
Brown has lent his creativity to multiple content platforms, including the Associated Press, Beverage Information Group’s Cheers, National Geographic’s Weird But True, and CIA’s DISH.
When he’s not mentoring students, Brown is expanding the portfolio of his liqueur brand Maillard, the world’s first to capture the science of the Maillard reaction (the browning that occurs when sugars and proteins are heated). He also supports the industry as an expert witness and tends to his eight-acre regenerative agriculture homestead in Highland, NY, where he is helping to restore the local ecosystem by reviving pre-industrial farming techniques. In addition, he is working on two CIA books, co-editing Butter: Histories, Curiosities, and Recipes and co-authoring Elements of Wine.