David M. Preston is an entrepreneur, corporate leader, financial and development expert in government programs for training and human resources consultant for culture and complaints programs. He is an award-winning multi-platform journalist and published author. He was instrumental during the dot.com phenomenon of the mid 90ies in developing and funding more than a half dozen companies for over $800M and helped them survive during the crash. His analytical, organizational, and leadership skills have earned him a international reputation for successful business solutions for both large and small companies. He did his undergraduate work at the University of Oklahoma, holds an MBA in Finance from Pepperdine University and a Juris Doctor – Suma Cum Laude - from LaSalle/Madison University in Chicago and is finishing his Dissertation for his Doctorate in Education and Organizational Leadership (Ed.D) at Grand Canyon University.
Community college educator 30 years, Chef de cuisine/executive chef 15 years, Working Chef 4 years, Cook 8 years, Management and supervision 8 years. Additional skills:Implementation of Electronic Data Interchange in small industrial manufacturing. Knowledgeable in computing; direct mail marketing and planning; Naval ship and surface food service operations, Army field and garrison food operations, personnel law and administration; financial analysis and investments, and organizational development. Non-profit member and officer at the local and national level of numerous associations.
Starting as a dishwasher and working his way up to Culinary Educator Chef Fred Wright has been in the food service industry for 37 years. In 1986, as a student apprentice under Chef Al Khan at Harold’s Club in Reno, he also started culinary school with Chef George Skivafilikas at Truckee Meadows Community College. In 1988 Fred went to work at Harrah’s in Reno while still going to school. Fred Graduated with a Associates in Culinary Arts from TMCC in 1994, and accredits most of his mentoring to Chef George Skivafilikas. In 1996 Chef George asked Fred to teach part time at TMCC in the Culinary Department. In 1998 Fred left Harrah’s to become Food Service Director at TMCC, while continuing to teach part time also. Fred has taught Culinary Arts at Truckee Meadows Community College and for Washoe County School District where he now teaches Culinary Arts at the Academy of Arts, Careers and Technology. Chef Wright also has been teaching Serve-Safe Food Protection Manager Courses and Serve-Safe Alcohol Courses for the National Restaurant Association as well as the Nevada Restaurant Association and the Washoe County Health Department for over 7 Years. Fred believes that education in the food protection area will continue to help the food service industry thrive now and into the future. Fred not only works with students through the Washoe County School District but also works with the students in both the American Culinary Federation High Sierra Chefs Association, in which he served as their President. Fred has also served as the International Food Service Executives Association President for 5 years.
Fred received his Certified Sous Chef in 1997 from the American Culinary Federation, 5 years later he tested and became a Certified Executive Chef. In 2003 he also received his Master Certified Foodservice Executive certification from the International Foodservice Executives Association. Fred was inducted into the American Academy of Chefs in 2014.
Chef Wright has worked in the Food Service Industry for many years and his job now as an instructor is the most rewarding. He truly feels that these young culinarians are the future of this industry and with his guidance he knows that the future will be secure and well educated.
David Orosz is currently the Corporate Regional Director of Revenue Strategy at Interstate Hotels & Resorts overseeing a diverse portfolio of hotels generating revenue in excess of $250M in annual revenue. David ensures the strategies are aligned to maximize each hotel’s revenue performance. He brings more than 27 years of hospitality experience in senior leadership positions with industry leading hospitality companies representing Marriott, Hilton, Hyatt and IHG Brands. This exposure offers a unique ability to blend top-level client management and over-arching sales strategy with multi-brand revenue leadership.
Susan is a veteran in developing and managing employment programs. Including Payroll, HR, Retirement, Employee training and Compliance law. Over the years, she has played an intricate roll in the automation of programs to ensure efficient processing and fewer human touches, resulting in more accuracy and reducing financial losses. Since joining IFSEAEF, she has developed the certification data base, policies and procedures and has become the point person for the accreditation process.