TopicsBeer/Brewing Operations Beverage Management Food/Culinary Management Hospitality / Events and Tourism Military Veteran Nutrition
- Beer-food and wine-food pairing
- Chemical additives
- Food production and meal planning
- Genetically altered foods
- Healthy cooking
- Special needs recipes
- Restaurant management
Michael Wray, Ph.D., is a professor in the School of Hospitality at Metropolitan State University of Denver. He has decades of collegiate teaching experience within culinary, brewing and beverage management and hospitality management industries.
As a chef and sommelier, Wray is active in the food and beverage industry by consulting with companies in restaurant design, menu and recipe development. He has also provided instrumental input into the vision that led to the creation of MSU Denver’s Hotel and Hospitality Learning Center and complementary laboratory classrooms. Wray has developed key partnerships with community and civic leaders for major events and charities such as Food for Thought Denver and the Denver Food and Wine Festival. He recently developed the framework for the brewery partnership with the Tivoli Brewing Company, leading to $7 million facility enhancements to the Tivoli Student Union and establishing integrated learning laboratories for students studying brewing.
As the former food and beverage director with Ramada Renaissance and Holiday Inn Hotels, Wray is regularly interviewed regarding his knowledge and creative abilities in food, wine and beer. His research interests include hospitality competency, learning environments and learning communities. Most recently, he co-authored the article “Effects of cooperative learning on Chinese students performing a formal table setting for American style service” in the Journal of Foodservice Business Research.
Wray received his doctorate in education leadership from University of Colorado, Denver, a master’s in business management from Salisbury University and a bachelor’s in nutrition and foods from Virginia Tech. He also holds multiple credentials in food and beverage, including Sommelier Diploma, Certified Wine Specialist, Master Certified Food Service Executive and Certified Culinary Instructor.
Tim Carroll, APR
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