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Edward Casey

Manager at High Street Wine Co.
Intro Book
Hospitality expert with experience in restaurant management, wine, and customer service.
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Location
San Antonio, Texas Metropolitan Area, US
Skills
  • Food And Beverage
  • Restaurant Management
  • Restaurants
  • Wine
  • Food
  • Show all
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Bio

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Edward Casey is a seasoned hospitality professional with extensive experience in the food and beverage industry, including restaurant management, wine expertise, and customer service. He has held various roles, including Regional Manager at Vino Volo, Food Service Director at Compass Group, and Chef at Hyatt Hotels Corporation. Casey also teaches at the Culinary Institute of America and has a certification as a Certified Wine Professional, Level 1.

Credentials

  • Culinary Institute of America, Certified Wine Professional, Level 1
    Culinary Institue of America
    Aug, 2005
    - May, 2026

Experience

  • High Street Wine Co.
    • Manager
      • Oct 2016 - Present

    • Manager
      • Oct 2016 - Jan 2024

  • The Culinary Institute of America
    • San Antonio, Texas Area
    • Adjunct Professor: Wine Studies
      • Sep 2017 - May 2020
      • San Antonio, Texas Area

      Hired in September of 2017 by the Culinary Institute of America to teach the Introduction to Wine Course at their San Antonio Campus.

  • Vino Volo
    • Mid-West
    • Regional Manager
      • Oct 2006 - Aug 2015
      • Mid-West

      I had direct oversight of five locations in the mid-west region. Of the five locations I managed, I was directly involved in opening three of the stores (Cleveland, Columbus and Nashville).

  • Compass Group
    • Food Service Director
      • Feb 2001 - Jun 2005

      As food service director, I was directly responsible for the following: Cafeteria services, Executive Dining room, Pantry services and any on-site, catered event. I not only managed kitchen and floor staffs, I was also responsible for budgeting, food cost management and client relations.

  • Hyatt Hotels Corporation
    • Chef
      • Sep 1986 - Jun 1995

      Most of my cooking years were spent in the Hotel's on-site bakeshop. I began as a night baker and moved up to the pastry department as a sous chef.

Education

  • 1983 - 1985
    Culinary Institute of America
    Bachelor's degree, General Studies

Suggested Services

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Industry Focus. “Hospitality”

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