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Paul Sorgule profile image

Paul Sorgule

President at David Meyers Associates
Intro Book
Seasoned hospitality professional with expertise in culinary arts, restaurant management, and hotel management.
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Location
Saranac Lake, New York, United States, US
Skills
  • Culinary Skills
  • Menu Development
  • Restaurants
  • Food
  • Hospitality
  • Show all
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Bio

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Paul Sorgule is a seasoned hospitality professional with extensive experience in culinary arts, restaurant management, and hotel management. He has held various leadership positions, including Dean of Culinary Arts and Hospitality Management at Paul Smith's College and President of Harvest America Ventures. He has also worked as a consultant and trainer for restaurant and culinary education, and has written a blog on food industry topics. With over 26 years of experience in the industry, Paul has developed a strong expertise in menu development, food and beverage management, and hospitality operations. He has worked with various organizations, including AAA Four-Diamond Hotels and Restaurants, and has a deep understanding of the culinary industry. Paul's education includes an MS in Hospitality Administration from the Rochester Institute of Technology, a BS in Hospitality Management from SUNY Empire State, and an AAS in Hotel and Restaurant Management from Paul Smith's College.

Experience

  • David Meyers and Associates
    • Northeast Specialist - Private Club Chef Placement
      • Jan 2016 - Present

      In addition to consulting through Harvest America Ventures, I am proud to serve as an affiliate with David Meyers and Associates, one of the leading placement services for professional chefs in the country.www.meyersassociates.com

  • Harvest America Ventures
    • Saranac Lake, New York
    • President
      • Apr 2012 - Present
      • Saranac Lake, New York

      Restaurant and culinary education consulting and training. I work with operations of all sizes and scope with particular emphasis on staff training.

  • Culinary Cues Blog
    • www.culinarycuesblog.wordpress.com
    • author
      • Feb 2012 - Present
      • www.culinarycuesblog.wordpress.com

      A blog that focuses on pertinent information that any food professional would find engaging or at least interesting. This blog is an extension of my consulting company: Harvest America Ventures, LLC: www.harvestamericaventures.com

  • New England Culinary Institute
    • Vermont
    • Vice president
      • 2008 - 2012
      • Vermont

  • Mirror Lake Inn
    • Executive Chef
      • 2005 - 2008

      AAA Four-Diamond Hotel and Restaurant

  • Paul Smith's College
    • United States
    • Higher Education
    • 200 - 300 Employee
    • Dean of Culinary Arts and Hospitality Management
      • Sep 1979 - Jun 2005

    • Dean of Culinary Arts
      • 1979 - 2005

      Oversight of Associate and Baccalaureate Programs in Culinary Arts and Hotel Management. Over 300 students enrolled. Accredited by the American Culinary Federation.

  • Research chefs association
    • Past board member
      • 2005 - 2005

  • American Culinary Federation
    • Chair of Education Services
      • 2001 - 2003

  • New England Team
    • Boston, MA
    • New England Culinary Olympic Team
      • Apr 1986 - Oct 1988
      • Boston, MA

  • University of Buffalo Foodservice
    • Buffalo, NY
    • Senior Manager
      • Aug 1975 - May 1976
      • Buffalo, NY

Education

  • 1995 - 1996
    Rochester Institute of Technology
    MS, Hospitality Administration
  • 1986 - 1988
    SUNY Empire State
    Bachelor of Science - BS, Hospitality Management
  • 1968 - 1970
    Paul Smith's College
    AAS, Hotel and Restaurant Management
  • 1964 - 1968
    Kensington High School
    College entrance science
  • Kensington High School

Suggested Services

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Industry Focus. “Hospitality”

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