Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Philip Colicchio - CIA instructor

Faculty Bio: Philip M. Colicchio, Esq.

Faculty
Legal Strategies and Challenges for the Restaurateur; Real Estate, Capitalization, and Partnership Strategies for the Restaurateur
“Developing expertise in any field of endeavor requires research and fieldwork. I’ve never helped a project achieve success by being the smartest person in the room, but I have helped by being the most experienced. By sharing some of my business experiences in concert with a curated course of study, I hope to provide students with valuable and interesting content in our classes.”

Phil Colicchio is an industry-leading expert in specialty food, beverage and entertainment procurement. In his current role at Cushman & Wakefield, Phil provides his expertise to developers, owners, investors, hoteliers, resort and university clients around the country. His deep relationships within both the F&B and entertainment communities serve as the currency that sets them apart in the era of newCommerce, and aid brokers as he assists clients in strategically building standout concepts for their projects.

Phil occupies a unique space in the worlds of hospitality, mixed use development, law and education. As a New York based attorney with Taylor Colicchio, LLP, Phil represented more than fifty James Beard Foundation Award winning Chefs, Restaurateurs, Beverage and Service Professionals, Restaurant Designers and Authors. As the Las Vegas mega-restaurant era evolved, both the renowned chef and hotel communities turned to Phil to assist in structuring and negotiating long-term management and licensing contracts.

Over the last several years, Phil turned his experience and business acumen toward the interests of the mixed use, retail, education and hotel development sectors, where he consults on the identification, selection, negotiation and engagement of elevated food and beverage operations. Phil also advises professional and collegiate sports venue operators and large scale music festival promoters on strategies geared toward elevating the food and beverage experiences for all levels of clientele.

Since 2015, Phil has been at the forefront of “The Food Hall Movement,” advising property owners and universities on the critical need for intelligently programming communal spaces to include authentic food and beverage offerings, markets, beer gardens, rooftop experiences and thoughtfully curated Food Halls. Founded in 2008, his Colicchio Consulting, LLC expanded in 2017 to include the development of intimate venues to meet the demand for experiencing live performance in familiar retail, hotel and Food Hall environments.

Phil maintains faculty status at the CIA’s Master in Professional Studies programs in Hyde Park, NY and Napa, CA, and is a member of the CIA’s School of Business and Management Studies’ Advisory Council. He is also a member of the Auburn University Hotel and Restaurant Management Program Advisory Board in Auburn AL.

Phil speaks regularly at industry events on the impact of curated food and beverage programming on real estate development and place making. He is a graduate of Seton Hall University and Villanova Law School.

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