Each day, I get to inspire, inquire, admire, rewire and even satire soon-to-be and long-standing successful food entrepreneurs. There isn’t a day that goes by that I don’t learn something new.
Steve Zagor has over 25 years of experience in the planning, development and management of a wide variety restaurants and retail food businesses. Zagor began teaching at ICE in 2001 and is now the director of management programs overseeing the school’s Culinary Management and Hospitality Management programs. In addition, he is a Clinical Associate Professor in the College of Food, Nutrition and Public Health at New York University, teaching courses in Food Business Entrepreneurship, Restaurant Marketing, and Hospitality Operational Problems. After completing a degree at Tulane, Zagor attended Cornell's School of Hotel Administration and went to work with the Marriott Hotel corporation in DC, Philadelphia, and St. Louis. Over the course of his career, Zagor has developed and owned a multi-concept restaurant group, served as the general manager of a $10 million restaurant, and owned and operated an award-winning limited service restaurant. Consulting Services for the Hospitality Group of Laventhol & Horwath, and later for Coopers & Lybrand.
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