Dr. Cheryl Stanley

Biography

Cheryl Stanley is a lecturer in Food and Beverage Management at Cornell University’s Peter and Stephanie Nolan School of Hotel Administration. She has been involved in the food industry since the age of ten and started her own chocolate business, Cheryl's Chocolates. With a passion for food and beverages, Stanley graduated from the Nolan School in 2000. Her interests led her to take courses in Introduction to Wines, Food and Wine Pairing, and Beverage Management. After graduation, she gained experience in hotel and restaurant operations on the West Coast, working with establishments like Four Seasons Hotel in Newport Beach and Wine Cask in Santa Barbara. In 2008, she launched her own restaurant consulting company focusing on beverage service. She later became an adjunct instructor at the Culinary Institute of America, teaching courses in gastronomy and food and wine. Stanley pursued a master's degree in Hospitality Retail Management from Texas Tech University and returned to the CIA before joining her alma mater. She teaches various courses in food and beverage operations and is certified by multiple wine organizations. Stanley has researched beverage costing in hospitality and has presented at numerous conferences. In 2015, she received the Ted Teng '79 Dean's Teaching Excellence Award and is actively involved in the Society of Wine Educators and the United States Bartenders' Guild.

Research Interests

Experience