Philip Pyle

 PhilipE. Pyle

Philip E. Pyle

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  • Reviews11

Biography

University of Delaware - Hospitality


Resume

  • 1993

    Master of Business Administration (M.B.A.)

    Penn State University

    Clemson University

    Bachelor’s Degree

    Construction Management

    Crew Team

    Le Cordon Bleu Ottawa

    Le Grand Diplome - Cuisine and Pastry

    Cuisine

    Pastry

    Chocolate

    Sugar and Bread Baking

    Master of Business Administration - MBA

    Exchange Programme

    Solvay Business School (VUB)

  • Copy Editing

    Entrepreneurship

    Wine

    Beer and Whisky Consultant

    Creative Writing

    Wine and Food Pairing

    Event Planning

    Customer Service

    ServSafe Instruction

    Sports and Business Ethics

    Restaurant Management

    Public Relations

    Youth Soccer

    Public Speaking

    Beverage Management

    Management Consulting

    Pyle

    Jr.

    MBA

    CHE

    Phil

    Tutti Gusti Ristorante

    University of Delaware

    Phil Pyle: Restaurant

    Culinary and Beverage Consultants

    BERNARDON: Architecture | Interior Design | Landscape Architecture

    Brandywine Conservancy (Environmental Management Center (EMC))

    University of Delaware - English Language Institute (ELI)

    Delaware Technical Community College

    Fair Hill Inn

    Wilmington

    Delaware

    Course taught:\n•\tHRI 219 - Innkeeper/Hospitality Law\n•\tHRI 271 - Event Planning and Management\n•\tHIR 215 - Lodging Operations Management\n•\tHRI 211 - Food Principles and Menu Planning

    Adjunct Professor

    Delaware Technical Community College

    Hotel

    Restaurant and Institutional Management

    Courses taught:\nHOSP 314 - Hospitality Entrepreneurship and Venture Creation\nHOSP 230 - Executive Presentations and Problem Solving\nHOSP 381 - Management of Food and Beverage Operations\nHOSP 201 - Food Principles\nHOSP 418 - Beverage Management\nHOSP 321 - Quantity Food Management\nServSafe - Food Protection Managers Certification

    Adjunct Professor

    Lerner College of Business (Department of Hospitality Business Management)

    University of Delaware

    Kennett Square

    PA and WIlmington

    DE

    •\tResponsible for all business operations (Financial

    Human Resources

    Contracts

    etc.) within one of the largest architecture firms in the mid-Atlantic\n•\tResponsible for the creation and oversight of the firm’s yearly financial budget\n•\tResponsible for meeting with each of the firms Partner’s and Associates to review the monthly profit/loss per each project assigned to their group\n•\tResponsible for the creation and implementation of all Human Resource Policies as set by the firm’s Principles\n•\tTook lead role in client contract negotiations and contract creation\n•\tResponsible for handling client and contractor problems or disputes

    Director of Business Adminitration

    BERNARDON: Architecture | Interior Design | Landscape Architecture

    Chadds Ford

    PA

    •\tResponsible for all business

    financial and human resource operations within the EMC – a 501c-3 non-profit organization\n•\tDeveloped and implemented strategy for creating sustainable profit centers within this non-profit organization\n•\tMade monthly presentations (financial

    operational

    etc.) to the EMC Advisory Board and to the Conservancy’s Board of Directors regarding the ongoing operations of the EMC\n•\tDeveloped and oversaw the implementation of a long-term strategic plan (Goals

    Objectives and Strategies) for the EMC\n•\tDeveloped

    monitored and reported on a yearly

    quarterly and monthly budget for the EMC\n•\tWorked with the Conservancy’s Development department in the creation and presentation of Grant proposals\n•\tResponsible for overseeing that all grant monies received by EMC were spent according to proposal and the results were achieved on-time and reported to the grant funding institution

    Director or Business Administration

    Brandywine Conservancy (Environmental Management Center (EMC))

    Newark

    Delaware

    •\tMentored foreign students within the ELI’s BRIDGE Program. BRIDGE is a special program within the ELI whereby a mentor is paired with students who are new to the United States collegiate system. As a Mentor

    I attended classes with my students (and met with them

    one-on-one

    2 - 3 times per week) in order to counsel them on how to create and maintain successful work

    study and time management habits/skills in order to succeed in a rigorous University setting.\n•\tTutored foreign students in reading

    writing and speaking English.\n•\tProvided editing

    copy writing and other grammar-related assistance to foreign students who were pursuing graduate-level degrees.

    Mentor/Tutor

    University of Delaware - English Language Institute (ELI)

    Fair Hill

    MD

    •\tReceived “Grand Award” and was named “Culinary Restaurant of the Year” for the entire country by Sante Magazine in 2009\n•\tAwarded 3 Bells “Excellent” Craig LeBan – Philadelphia Inquirer 2011\n•\tReceived Wine Enthusiast “Award for Unique Distinction”\n•\tAwarded “Best Sustainable Cuisine – Mid-Atlantic” Sante Magazine in 2008\n•\tCreated a new menu every month for 8 years – never repeating a cuisine or pastry dish\n•\tCreated a new

    original

    4-course Sunday Garden Supper menu every Sunday for 8 years\n•\tPlanted

    managed and maintained extensive vegetable and fruit gardens that supplied the Inn – as well as a 120 vine vineyard – Apiary and flower/herbs gardens\n•\tConduct extensive staff training on a regular basis in the areas of wine and food pairing

    gardening

    cocktail making

    service

    etc.\n•\tResponsible for all financial

    legal

    marketing and human resource operations of the restaurant

    Chef/Owner

    Fair Hill Inn

    Ocean City

    MD

    •\tSeasonal

    Northern Italian Restaurant – Open April – Sept. yearly\n•\tIn high season – served upwards of 200 guests per night\n•\tPrepared all menu items from scratch

    daily

    including

    pasta

    bread and desserts\n•\tEstablished a reputation as one of the very best restaurants at the beach – When we had the opportunity to sell and purchase Fair Hill Inn – we had not less than 5 offers.\n•\tResponsible for all financial

    legal

    marketing and human resource operations of the restaurant

    Chef/Owner

    Tutti Gusti Ristorante

    Wilmington

    Delaware

    United States

    My partners and I have over 60 combined years of experience in all realms of the restaurant industry including

    but not limited to:\nTurn-around management\nFood

    wine and beverage menu development \nRestaurant and kitchen design \nCulinary

    baking and pastry curriculum development\nRestaurant start-ups\nF & B Analysis and Recommendation

    Restaurant Consultant: Specializing in Wine

    Cuisine

    Baking

    Pastry and F & B Management

    Phil Pyle: Restaurant

    Culinary and Beverage Consultants

    Danish

    Spanish

    English

    French

    Norwegian

    Swedish

HOSP 230

4.9(8)