Cheryl Stanley is a lecturer in food and beverage management at The Hotel School, Cornell SC Johnson College of Business at Cornell University. Being involved with food since the age of 10 with her own chocolate business, “Cheryl’s Chocolates”, she loves the food and beverage industry.  She received her Master of Science degree from Texas Tech’s College of Human Sciences in Hospitality and Retail Management and her Bachelor of Science degree from Cornell University’s School of Hotel Administration.  Upon graduation, she continued this enthusiasm for beverages and food service in both hotel and restaurant operations in California where she worked for Four Seasons Hotels and Resorts and independent restaurants, as well as a wine retail store. 

​

Continuing her entrepreneurial journey, Ms. Stanley started her own restaurant consulting company specializing in beverage menu development, service standards, and employee training.  Along with consulting, she taught as an adjunct instructor at The Culinary Institute of America in Hyde Park, New York, then joined the Food and Beverage Operations area full-time back at her Alma Mater, Cornell.  She teaches courses on specific elements within the field of food and beverage operations, including Introduction to Wines, Beverage Management, and Wine and Food Pairing Principles and Promotion.  Ms. Stanley combines theoretical education with practical application.  Certified through multiple wine and beverage organizations, Ms. Stanley has conducted research on beverage costing in hotels, bars, and restaurants as well as hospitality education.  She is the faculty advisor for Cornell Cuvée, the blind wine-tasting competition team, which has won first place at multiple international wine competitions.  In 2017, Ms. Stanley was selected as one of Wine Enthusiast Magazine’s 40 under 40 Tastemakers. 

​