Featured Stories
Where everybody knows your name: Hotelie runs iconic NYC bar
Justin McManus ’03 is the fourth-generation owner of his family pub—familiar to viewers of “Seinfeld,” “Law & Order,” and more
Marriott CEO named 2026 Cornell Hospitality Icon
The Cornell Peter and Stephanie Nolan School of Hotel Administration has named Anthony (Tony) Capuano ’87, president and chief executive officer of Marriott International, as the 2026 Cornell Hospitality Icon of the Industry.
Third Cornell alum to lead Toll Brothers to speak on campus
Karl Mistry, MPS-RE ’04 will speak with current students on Feb. 26 as part of the Cornell Real Estate Distinguished Speaker Seminar Series
Nolan School alumni reinvest in culinary education
While patrons relax and enjoy panoramic views of The Ithaca Campus at Establishment, Cornell’s student-run restaurant, the undergraduate head chef leading service in the Grailer Food Lab faces one of the toughest challenges of their education. They call out directions over the clatter of pans and sizzling food, responsible for ensuring quick service, food safety […]
Renovated food lab goes fully electric, embracing induction technology
The renovated Cornell Peter and Stephanie Nolan School of Hospitality Grailer Food Lab is one of the country’s first fully electric teaching kitchens, marking the Cornell SC Johnson College of Business’ investment in a sustainable future for the hospitality industry. New cookware was donated by Jake Kalick ‘10, president and co-founder of Made In Cookware, […]
Future restaurateurs sharpen their skills in remodeled food lab
After two years of renovations, the Grailer Food Lab has reopened with a more real-world commercial kitchen and all-electric appliances
With mouth-watering dishes, senior is already a culinary entrepreneur
Boasting more than 100K Instagram followers, Maximo Mander ’26 is mining his Italian roots with a pop-up pasta restaurant
Five questions for Chris Anderson
In a recent article, “The Perils of Algorithmic Pricing,” Christopher Anderson of the Nolan Hotel School discusses why pricing algorithms matter for a variety of industries.
Famed restaurateur recalls a career on the front lines of fine dining
In a memoir, Hotelie Drew Nieporent ’77 offers a behind-the-scenes look at launching legendary spots like Nobu and Tribeca Grill