Food and Beverage Expert Witnesses in North Carolina

This experienced hospitality expert has spent 35+ years working in hotel, resort, food/beverage, and country club settings. He earned the Grand Diploma from Le Cordon Bleu in Paris and also completed additional hospitality coursework at Cornell University. The expert has held many different roles at hotels and resorts, including positions as the Director of Catering and the Director of Food and beverage for multiple facilities. Recently, he spent 6 years as the General Manager of Hunting Hills Country Club in Roanoke, Virginia, where he was responsible for overall management of a facility with an 18-hole golf course, 10 tennis courts, a pool, a snack bar, and three restaurants/lounges. He now serves as a consultant to the private club industry.

This expert in microbial contamination of the built-environment has 21 years of experience. He specializes in root cause of microbial contamination related to all aspects of facilities, including water systems, HVAC/mechanical systems, production line, and supply chain. He owns and is the president of a Bio Lab in Tennessee which is an accredited microbial testing laboratory that specializes in using state-of-the-art DNA technologies to solve complex microbial issues. He has solved numerous microbial issues for diverse industries including, pharmaceutical, hospital critical care, industrial equipment manufacturing, the spirit industry, cosmetics, food manufacturing, and transportation. He has served as an expert witness in both testifying and non-testifying roles. He is a member of the American Society for Microbiologist and the American Industrial Hygiene Association. He is the author of 25+ publications.

This expert has over 30 years of experience in the hospitality and restaurant industry. His experience includes positions at convention hotels in Los Angeles and Washington D.C., as well as management with fortune 500 restaurant companies in major cities throughout the country. He specializes in restaurant and hotel openings and consulting, as well as restaurant operations including safety and management. He currently serves as Associate Professor of Hospitality Management at a mid-Atlantic/northeast regional college.

This expert trains on all phases of the food service operation. He is a certified ServSafe Instructor, Registered Examination Proctor, Certified SURE HACCP Food Safety Trainer, and Certified SURE HACCP Food Safety Manager. The SURE HACCP Food Safety Manager Certification is approved by the International HACCP Alliance. Prior to his food safety experience, he worked at a variety of hospitals in the Midwest as Director of Nutrition Service.