Fred Mayo, MBA, PhD, CHE, CHT
Dr. Mayo currently teaches research and management courses at New York University as a Clinical Professor in the Robert Preston Tisch Center for Hospitality, Tourism and Sports Management. In addition, he operates his own training, coaching, and consulting firm, working with clients in higher education, hospitality, food service, hospitality and culinary education, small business operations, and not-for-profit organizations.
For the last thirty years, he has led programs and consulted in the areas of faculty development, program design, group dynamics, communication, leadership, management development, train the trainer, public speaking, organizational change, small business management, strategic planning, and board development. He also lectures for a variety of colleges and corporations.
Currently, his clients include CAFÉ, AAHOA, The Culinary Institute of America, the Educational Institute of the American Hotel and Lodging Association, and the Educational Foundation of the National Restaurant Association. Over the past six years, he has also worked with ARAMARK, the American Culinary Federation, Bard College, New York University, Kendall College, Historic Salem Courthouse Preservation Association, Center for Culinary Arts, Huguenot Historical Society, Le Cordon Bleu College of Culinary Arts, Orange County Community College, Global Sprit Unlimited, SST Communications, The Settler LLC, several not-for-profit organizations, a variety of small business owners, and other professionals. Within the past five years, he has taught CHE courses in Brussels, Belgium; Hyde Park, New York; Philadelphia, Pennsylvania; Glen Burnie, Maryland; New York City; St. Helena, California; Ypsilanti, Michigan; Marbella, Spain; Kaohsiung, Taiwan; Montego Bay, Jamaica; and Hong Kong.
His coaching practice includes a number of managers, artists, culinary professionals, therapists, college faculty members, chefs, business persons, career changers, graduate students, small business owners, and executive directors of not-for-profit organizations. He first began his coaching career as a Mentor at Empire State College where he worked with a range of adults on personal, intellectual, and professional issues, helping them realize their dreams and accomplish their goals. During that period, he developed and coordinated a range of faculty development programs aimed at helping other mentors improve their advising and coaching skills. He was the recipient of the Empire State Foundation Award for Excellence in Student Advising and the SUNY Chancellor’s Award for Excellence in Teaching.
For 12 years, he was academic dean at The Culinary Institute of America where he held the titles of Director of Education, Associate Vice President for Degree Programs, Dean of Liberal and Management Studies, and Dean of Academic Initiatives. During his time at the CIA, he was responsible for the development and quality of the faculty, curricula, budget, and policies in various degree programs, and he led the development of the bachelor’s program, the revision of the two associate programs, hired over one hundred and thirty full-time faculty members, trained over twenty-five department heads, and brought a renewed focus to the quality of learning and teaching.
Before joining The Culinary Institute of America in 1990, Dr. Mayo chaired a graduate program in business and served in a variety of administrative and faculty positions in higher education as well as consulting with a range of organizations.
Dr. Mayo has served as President, Vice President, Immediate Past President, and Director of Professional Development of International CHRIE. He currently serves on the Professional Development Committee of I-CHRIE, the Future Fund Committee of I-CHRIE, the Board of Advisors for CAFÉ, and the Board of Trustees of the Gardiner Library.
As a professional, he belongs to I-CHRIE, the Association for Training and Development, the Society for Human Resource Professionals, the Federation of Dining Room Professionals, Hospitality Sales and Marketing Association International, the International Association of Certified Coaches, the Hudson Valley Life Coaches Association, and the Hudson Valley Slow Food Convivium.
Dr. Mayo received his Diploma from the Institute for Educational Management at Harvard University, his Ph.D. in Education from The Johns Hopkins University, his MBA in Management from Syracuse University, and his BA degree in History from Amherst College, cum laude. He is a Certified Hospitality Educator and a Certified Hospitality Trainer. He became a member of the cadre of persons approved to teach the CHE program in 1996.
For more information, please contact Dr. Mayo at
Mayo Consulting Services
Telephone – 845/255-7181
Cellphone – 845/258-8363
Faxphone – 845/255-7557
Email – MayoConsulting@aol.com