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Department of Hospitality Management

Academic Staff


2014 - 2016

Doctor of Hotel and Tourism Management, Hong Kong Polytechnic University

2007 - 2010

Master of Science Hospitality Management, University of North Texas USA

2002 - 2004

Bachelors of Professional Studies Culinary Arts Management, The Culinary Institute of America USA

2000 - 2002 Associates Degree Culinary Arts, The Culinary Institute of America, USA


2018 - Present

Assistant Professor, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong

2011 - 2018

Instructor- Food and Beverage, School of Hotel and Tourism Management Hong Kong Polytechnic University

2005 - 2011

Lecturer and Executive Chef- College of Merchandising, Hospitality and Tourism at the University of North Texas

2003 - 2010

Executive Sous Chef- Dallas Country Club, Dallas Texas


2017 - Present

Doctor of Hotel and Tourism Management Thesis Committee External Supervisor

2017 - Present Guest Editor for Tourism, Culture and Communication Journal Special Issue- Culinary Diaspora


2017 - Present

WorldChefs- Certified Culinary Educator

2016 - Present Association of Japanese Business Studies
2015 - Present American Hotel & Lodging Institute - Certified Hospitality Educator
2011 - Present BCAGlobal - Global Ambassador for Diversity and Chapter Development


  • Culinary Arts, Transference and Migration of Cuisines, African-American Culinary History
  • Nutrition, Food Trucks, Restaurant Management, Culinary Tourism


  • Journal of African American Studies - “The 1st African American Graduate of The Culinary Institute of America”
  • International Journal of Gastronomy and Food Science - “The transference of Asian hospitality through food: Chef’s inspirations taken from Asian cuisines to capture the essence of Asian culture and Hospitality
  • Ritsumeikan University Academic Journal - “Transference of Cuisine: A chef’s perspective of Japaneseness
  • Hospitality Marketing and Consumer Experience Behavior: Creating Memorable Experiences - Chapter 6: Assessing Quality Food, Service and Customer Experience at a Restaurant: The Case of a Student-Run Restaurant in the USA