Dr. Patrick Bottiglieri, CIA Professor—Business Management

Spotlight On: Dr. Patrick Bottiglieri Business Management

Professor—Business Management
Email: p_bottig@culinary.edu
"Quality in the foodservice and hospitality industry means exceptional service beyond a guest's expectations. I bring this philosophy into the classroom every day."

EdD, Nova Southeastern University, Ft. Lauderdale, FL. MS, BS, Rochester Institute of Technology, Rochester, NY. AAS, Sullivan County Community College, Loch Sheldrake, NY. Roderick Institute Hospitality Skills Training Program. Certified TIPS Trainer.

Professional Experience:
Corporate Director of Food and Beverage, GEM Hospitality Group, Long Branch, NJ. General Manager, Ramada Hotel, Williamsburg, VA; Carradoc Hall Hotel, Leesburg, VA. Resident Manager, Radisson Plaza Lord Baltimore Hotel, Baltimore. Director of Food and Beverage, The Chase Park Plaza Hotel, St. Louis; Radisson Plaza Lord Baltimore Hotel, Baltimore; College Station Hilton and Conference Center, College Station, TX; Marriott Hotel Galleria, Houston. Catering Director, Marriott Hotel Galleria, Houston. Catering Manager, Marriott Hotel Astrodome, Houston. Catering Services Manager, Marriott Hotel, Bethesda, MD.

First Place, R. T. French Co. National Recipe Contest, 1980. Member: Hospitality Advisory Committee, Sullivan County Community College. National Restaurant Association. Council on Hotel, Restaurant, and Institutional Education. Hospitality Educators of the Mid-Atlantic Region.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499