Hyde Park, NY – Greg Dollarhyde, who has been executive chairman or CEO of eight different restaurant companies during his long career in foodservice leadership, provided advice to the next generation of leaders in the food world. Mr. Dollarhyde gave the keynote address at the bachelor’s degree commencement at the New York campus of The Culinary Institute of America on December 18.

CIA
BPS Graduation with guest speaker Greg Dollarhyde, held in the Marriott Pavilion on The Culinary Institute of America’s New York campus.

After most recently serving as executive chairman of Zoës Kitchen, Mr. Dollarhyde is the managing member of the Dollarhyde Enterprise Group, a consulting firm supporting young entrepreneurs. Other restaurant brands at which he held leadership positions include TGI Fridays, Pizza Hut, and Baja Fresh.

“You can’t have a positive life with a negative attitude. Embrace change and bend it to your life plan,” Mr. Dollarhyde told 122 new CIA graduates. “When life gives you lemons…trade them in for limes and make margaritas!”

Mr. Dollarhyde was named to the Nation’s Restaurant News “NRN 50 Power List” in 2014 and he received the Elliot Mentor Award from Elliot Associates in 2015.

In a separate ceremony the following day, the CIA bestowed associate degrees upon graduates of the college’s School of Culinary Arts and School of Baking & Pastry Arts.

The entire CIA commencement ceremony, including Mr. Dollarhyde’s address to recipients of bachelor’s degrees in Food Business ManagementCulinary Science, and Applied Food Studies, can be seen seen online.



Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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