Christopher is a lecturer in food and beverage management at the Cornell School of Hotel Administration in the USA. He teaches courses in food service management, restaurant management, purchasing and supply chain management, plus new product development.

Christopher has more than 15 years of practical experience working in a variety of different food service operations including: quick-service, casual and upscale restaurants as well as retail and institutional food service. He has significant knowledge of both front and back of house operations, and has held several top managerial positions including: general manager, executive chef, and food service manager.

While earning his MBA Christopher’s passion for teaching was realised. Pursuant to this, Christopher began his Ph.D. studies at Purdue University where he focused his studies and research on food service operations, local food supply chains and regional food hubs, and food safety in farmer’s markets.

Christopher is a member of both the Council of Supply Chain Management Professionals and the American Culinary Federation. He is also a Certified Chef de Cuisine, a Certified ServSafe Instructor and a Registered ServSafe Examination Proctor for the National Restaurant Association.