At the School of Hospitality and Tourism Management, we pride ourselves in providing students with the best education offering real industry experience that will be invaluable upon graduation. Read more about our talented faculty who bring their skills and 'real world' knowledge to the class room.
Dario Guescini, BEng, CHRP - Chair – School of Hospitality and Tourism Management
Born and raised in Argentina, Dario joined George Brown College after spending eleven years with Starwood Hotels and Resorts Worldwide Inc. Passionate for developing talent, Dario was a part-time faculty member leading students in the Human Resources and Leadership fields.
Dario is a bilingual (English and Spanish), progressive and dynamic Certified Human Resources Professional (CHRP) and Industrial Engineer. Dario has over seventeen years of professional experience within multinational organizations with a focus on developing strategic partnerships, programs and project management.
Dario also spent two years in the oil and gas industry as an Industrial Engineer Management Trainee and four years as an Assistant Consultant developing processes and working with multinational organizations to achieve standards for ISO 9001/2 certifications.
As a certified trainer for Starwood Hotels and Resorts, Dario led service culture transformation training sessions in Canada and the United States. He has also been a key contributor in designing and implementing recruitment and talent development best practices for North America as well as on some global projects.
From dishwasher to General Manager, Adrian Caravello has done it all. Now the coordinator of three programs at the School of Hospitality and Tourism Management: Food and Beverage, Advanced Wine and Beverage, and Food Concept Management, Adrian is a leader in the tourism industry. After working at Hockley Valley Resort as Catering Supervisor and Ski School Supervisor, Adrian attained a Kinesiology degree from McMaster University while working at Canoe restaurant as a server. Adrian’s passion for wine and food grew. He spent the next eleven years with the Oliver Bonacini family, with his final four years as the General Manager of Auberge du Pommier. Adrian’s passion for wine and food remains strong. He is a proud home chef and the holder of several wine accreditations including his Diploma of Wine with the Wine Spirit Education Trust (one of fifty people in the world to graduate with Merit in 2007), Level One Court of Masters Sommelier, and the International Sommelier Guild, where he finished at the top of those classes. Adrian is also an active member on the Steering Committee for Slow Food®, Toronto, where he focuses on product education for both foodies and youth.
Donna M. Lee
If you look up “well-rounded” in the dictionary, it would make perfect sense to find a picture of Donna. She actively supports endeavours in sports, arts, education, and healthcare, and held high-level management, marketing, PR, and sales positions before bringing her experience and intelligence to George Brown.
As President of MaJicCommunications, a public relations and marketing organization, Donna secured contracts and developed marketing strategies. Building on a career in hotel sales, Donna held positions ranging from Corporate Sales Manager to New Business Development Manager for Sheraton Parkway Hotel and Conference Centre. These positions included opportunities in Asia and throughout Canada. Prior to this, Donna was Public Relations and Special Events Manager for The Hudson Bay Company. Responsible for all in-store events, product launches, promotional campaigns and public relations initiatives in two key stores, Donna built on her experience as a Special Events Manager for the City of Vaughan and Millennium Events Specialist. She also worked as a Journalist, On-Air Reporter, and Assistant Editor in various media and is an honorary member of the Canadian Hotel and Marketing Sales Executives (CHMSE).
Donna serves on the Board of Directors for the York Region Skating Association (as Public Relations and Special Events Chair) and the York Region Hospital Foundation Gala Events. She is a Parent Representative for the Ontario Tennis Association’s Player Development program and Co-Chair of fundraising for the Toronto Montessori Schools gala event. She has an Honours Bachelor of Arts degree from the University of Toronto and a Master of Applied Arts - Education degree from Central Michigan University.
Chef James C. Smith
James’s diverse career as an award-winning chef who has worked with Christine Cushing, Jamie Oliver and Nigela Lawson began in the Culinary Management Program at George Brown. After graduating with honours, he worked at prestigious Toronto restaurants such as Scaramouche, Truffles, Torch Bistro, and Boba; made guest appearances on the Food Network’s Christine Cushing Live and Cooks Like a Chef, HGTV’s House and Home with Linda Reeves and Kitchen Equipped with Anna Olsen, W’s The Mom Show, CTV’s Canada AM, 92.5 FM’s Mad Dog and Billi in the Morning, and CBC’s Steven and Chris show; and held management-level positions in the kitchens for Christine Cushing Live and Cooks Like a Chef; and teaching and developing course curriculum for George Brown College and the Ministry of Apprenticeships. James also co-wrote and performed in 101 mini WEB video segments for www.foodtv.ca.
As Lead Chef for George Brown’s corporate partnership with Sobeys Inc., James created recipes for their magazine and web site, and had a lead role in their national television vignette for holiday entertaining ideas. He was also a guest speaker for two food and beverage manufacturing symposiums at the Guelph Food Technology Centre.
James’s 18-plus years of experience in the hospitality and tourism industry and his creative flair make him an excellent educator, something he has been doing since 2003. He holds the Four Seasons Hotel Award for Excellence in Cooking, the Canadian Seal Certificate, a diploma in Culinary Management (graduating with honours), and is currently completing an MBA in Hospitality and Tourism.
Zhongliang (Michael) Qiao, MBA, CHA, DS
Author, education and business administration specialist, Michael’s impressive and influential career has taken him to China, Australia, the United States, Canada, and various countries in Europe. As a professor and co-op coordinator of the BABH (Bachelor of Applied Business Degree-Hospitality Operations Management) program, Michael brings extensive teaching and hands-on business experience to George Brown’s School of Hospitality and Tourism Management. Michael held professorships at Stanford International College and Maple Leaf College, and was also Dean of Maple Leaf College. He also served as a visiting professor at Cape Breton University in Canada and numerous institutions in the United Kingdom, Europe, and Australia. In the business world, Michael held senior management positions in China at educational institutions and within the hotel industry. He has co-authored several books, contributed chapters to other books, written articles for industry magazines, and presented at conferences and seminars in over 12 countries.
In 2002, the Educational Institute of American Hotel and Lodging Association (AHLA) honoured Michael with a nomination for Star Educator of the Lamp of Knowledge award. He graduated with honours from his MBA program at Schiller International University, in the U.S., an MA from Dongbei (Northeast) University of Finance and Economics, and a BA from Dalian University of Foreign Languages in the People’s Republic of China. Michael is a faculty member of the Educational Institute of AHLA and holds the industry designation of CHA (Certified Hotel Administrator) from AHLA, and DS (Destination Specialist-China) from The Travel Institute in the U.S.
One of many George Brown professors who continues to work in her field while teaching, Sobia maximizes opportunities to use her interests and accomplishments to help people lead fuller, healthier lives while reaping the rewards of a diverse and stimulating career. Sobia has extensive research and teaching experience and is a Registered Clinical Dietitian. She has a BSc, Honours Biology & Pharmacology, from McMaster University and an MSc from the University of Toronto, Department of Nutritional Sciences. Her graduate research, conducted at the Hospital for Sick Children (Sick Kids), involved studying the growth and development of preterm infants. She also did a Clinical Dietetic Internship at Sick Kids and worked as a teaching assistant at the University of Toronto and a biochemistry tutor at Ryerson University.
As a professional Dietitian, Sobia works at the Risk Modification Centre on the Toronto Healthy Diet Study, which is a joint endeavour between St. Michael’s Hospital, Cancer Care Ontario, and the University of Toronto. She also worked at St. Michael’s Hospital in the Diabetes Comprehensive Care Program, and was a Nutritionist for the “Eating for Two” Canadian Prenatal Nutrition Program and a Coordinator for the Costi Immigrant/Refugee Project portion of the University of Toronto International Health Project. As a grad student, Sobia served as research assistant on many prestigious projects at Joseph Brant Hospital, Sick Kids, and Merck Frosst Canada. Academic honours include a 2009 Natural Sciences & Engineering Research Council College & Community Innovation Program grant, and the University of Toronto Gordon Cressy Award 2006 for Achievement in Community Leadership.
From Canada to Switzerland to Japan to the United States and back again, with a degree from France, Ballu’s career in the hotel industry is truly international. Ballu has worked with companies such as Delta Hotels and Resorts, Four Seasons Hotels, Hilton International, Accor, and the Walt Disney World Company. He currently teaches at George Brown’s Centre for Hospitality and Tourism Management as Professor and Academic Coordinator for the Special Events Planning - Destination Tourism program. Prior to this, he taught and developed training and program materials in Spa Management at Elmcrest College of Applied Health Sciences and Spa Management in Toronto.
A native of Toronto, Ballu sits on the Board of the Toronto Chapter of the International Special Events Society (ISES) as Director of Student Affairs and is a past Board Member for the Toronto Chapter of the National Association of Catering Executives (NACE). His current volunteer responsibilities also include serving on the Program Advisory Committee of Langara College’s Spa Therapy program in Vancouver, British Columbia.
Ballu graduated with a Master’s Degree in International Hospitality Management from l’Institut de Management Hôtelier International (IMHI) in France, a joint program of Cornell University’s School of Hotel Administration and the French Business School ESSEC. He also completed a Bachelor of Commerce degree from the University of Guelph in Hotel and Food Administration, a certificate in Adult Teaching and Training from George Brown College, and is a certified Trainer for the Ontario Tourism Education Corporation (OTEC).
Curiosity and a flair for the exotic, a gift for teaching, a knack for administration, and a healthy dose of competitiveness—these are the ingredients that make Donnalu a valuable asset for George Brown and enable her rewarding career and interesting life. Donnalu brings over 14 years of experience in the lodging industry to her role as Coordinator of George Brown’s Hotel Management program. A faculty member since 2001, she has been involved with curriculum development for several new programs, including our Bachelor of Applied Business degree program and our Hospitality, Tourism and Leisure program.
Donnalu specializes in Housekeeping Operations and Business Management Training Simulation/HOTS and currently sits on the College’s Academy Strategy Steering Team. Focusing on excellence in teaching and learning, the Academy Strategy Steering Team works with an active industry-led advisory board to ensure the Hotel Management program stays current at all times. Donnalu has an MBA degree from Guelph University and graduated from Ryerson University with a Bachelor of Applied Arts. When she’s not teaching, Donnalu indulges her second passion—travelling—by visiting as much of the world as possible. She has visited over 35 countries so far, and still hopes to beat one of her friends who is at 100+ and counting.
What do you get when you combine more than three decades of hotel catering, food and beverage, and high-end event management with boundless generosity and a drive to maintain the highest standards in everything you do? You get a first-rate educator who is respected by colleagues and students alike. That is Jeanine.
Her illustrious career began in 1976 at Hotel Meridien in Montreal where she assisted with the opening of this prestigious hotel and stayed for four years, discovering her passion for the world of catering. Jeannine then joined the Four Seasons Hotel Toronto before becoming the Assistant Food and Beverage Director at the Sutton Place Hotel. During this time, food production and deployment became the forefront of her training—training that served Jeannine well when she returned to the Four Seasons in 1989. Her career flourished here as she assisted the Food and Beverage Director with daily operations, establishing Corporate Food and Beverage Service standards, and managing all large Ballroom functions for a variety of clientele including Elton John, Michael Jackson, the Baroness of Rothschild, and Stevie Wonder.
Jeannine is a proud member of the National Association of Catering Executives (NACE) and a Lead Organizer for Operation Herbie, a fundraising initiative benefiting the Hospital for Sick Children. In 2007 Jeannine won the George Brown College Achievement award for Student Service Excellence. She has been a prominent figure in the catering industry for over 30 years, and her colleagues, students, and clients value her as a distinguished professional.
Paul G. Araujo
Take a natural ability to understand and motivate people, financial aptitude, and two business degrees, and you’ll find Paul making positive change and exceeding expectations everywhere he goes. After graduating from Ryerson University’s School of Hospitality and Tourism in 1994 with a Bachelor of Commerce, Paul worked as Assistant Front Office Manager and Assistant Housekeeping Manager at Renaissance Vancouver Hotel Harbourside for four years. While there, he trained staff, developed and managed capital expenditure budgets, monitored labour expenses and productivity, and assumed responsibility for general product maintenance. In 1998, Paul became Manager of Mississauga’s Oasis Convention Centre, where he found new social and corporate clients, maintained and expanded existing corporate accounts, managed banquet and bar staff, and helped the Chef develop and establish new menu ideas.
Paul spent one year each as the Catering Sales Manager for Inn on the Park Hotel, Toronto, and Courtyard by Marriott, Downtown Toronto, before being promoted to Sales Manager at Courtyard by Marriott. Paul repeatedly exceeded his annual revenue sales goal of $1.3 million and developed strategic relationships with meeting planners for Nike Canada, Imperial Oil, Canadian Tire, Molson, Loblaws (Weston), Dynea, Ecolab, and Pepsi Canada.
In 2004, Paul was promoted again to his current position as Account Executive - Market Sales for Marriott Hotels of Canada, where he is responsible for growing new and untapped business within the corporate market segment at multiple hotel properties in the Toronto area. Paul received his MBA from the University of Guelph’s School of Hospitality and Tourism Management in 2005.
Barbara offers an inspiring example of how eclectic interests, intelligence and hard work can merge into a rewarding, diverse career that offers plenty of opportunities to help others lead healthy, fulfilling lives. She coordinates three programs offered at George Brown’s Centre for Hospitality and Culinary Arts: Food and Nutrition Management, a one-year graduate program; Culinary Management-Nutrition, a two-year diploma program; and Hospitality Services, a one-year pre-Hospitality program. Prior to teaching at George Brown, Barbara taught at Centennial College. She was also the Assistant Director of Foods and Nutrition and Dietetic Internship Director at Mount Sinai Hospital in Toronto.
For many years, Barbara has been the college liaison with the Canadian Association of Foodservice Professionals. She has served on the Board of Directors of the Ontario Dietetic Association, Dietitians of Canada committees, and as the President of the Toronto branch of the Canadian Association of Foodservice Professionals (CAFP). Barbara received the CAFP’s Ecolab Foodservice Executive of the Year award in 1996, and was also named the Toronto Foodservice Executive of the Year in 1996 and 1991. Barbara is a Level 3 Safety Delegate with Alpine Canada and received the Volunteer of the Year award for the Kimberley Ski Club in 2002. She completed her university degree at the University of Western Ontario and her dietetic internship at Toronto General Hospital.
Doris Miculan Bradley
A list of Doris’s career milestones, accomplishments, and travels reads like a biography for an international woman of mystery and adventure: restaurateur, educator, raconteur, chef, Champagne agent, and Master Sommelier candidate. She’s even a Gentle Dame knighted with Chateau Magnol in Bordeaux who “swears to defend for ever, the famous and respectable House of Barton and Geustier.” Doris has over 30 years of food and beverage experience in Canada and Europe, and was Restaurateur for the CN Tower’s 360 Revolving Restaurant for 23 years. She is a multi-recipient of the Company Service Recognition Award Program and two-time recipient of the Toronto Tourism Award. Doris is a qualified Chef with experience in on-site catering, in-home personal-chef services, and on-site film-set catering. She has also managed a multitude of events including One X One, Rock for Golf, the Dan Ackroyd Niagara Charity Wine Classic, and the Canadian Diabetes Gala Fundraiser.
Doris is an International Certified Sommelier; a Taster and collaborator in Canada, the United States, and Europe; a Wine Judge for VQA, Ice Wine, Prowein EU, the Ontario VS Bordeaux Challenge, and the All Canadian Wine Championships; and was a licensed Import Agent for Champagne Louis de Sacy Grand Cru™. Doris coaches sommelier students for the Canadian Association of Professional Sommeliers, is Best of Judge for Best Sommelier in Ontario, and Overall Judge for sommelier students for the Canadian Association of Professional Sommeliers and the International Sommelier Guild. She is also an established radio and television personality and writes and edits for various industry publications.
Joanne has travelled the world and brings abundant talent and vision to George Brown and the city of Toronto. Her classroom experience is enhanced by more than 25 years of management experience with airlines, car rental companies, cruise lines, hotels, and convention centers. She also has a tour-operator and travel-agency business background. Her accomplished history in former executive positions includes President of Contiki Holidays Canada, Executive Director of Sales and Marketing with Sheraton and Best Western Parkway Hotels, and National Cruise Purchaser and Director for Marlin Travel-Thomas Cook Canada. Joanne began her tourism career in 1980 as a provincial travel counsellor for the “Ontario Yours to Discover” program, and has received many awards, including Contiki’s Worldwide Executive of the Year and a Provincial Volunteer Service award recognizing five years of service from the Ontario Colleges Professional Advisory.
After travelling the world for twenty years, Joanne has settled in Toronto’s historic Distillery District and envisions building this site into a national tourism centre for joint industry and educational initiatives. Joanne serves on many industry organizations including SKAL Toronto and Canadian Hotel Marketing and Sales Executives (CHMSE). In May 2008, she co-authored a tourism article for the International Journal of Contemporary Hospitality Management, U.K. Joanne has an MBA in Hotel and Food Administration from the University of Guelph (where she graduated with honours), a Tourist Industry Administration Management Diploma (with high honours) from Seneca College, and is a candidate for the University of Phoenix’s Doctor of Business Administration program.
Quietly working with numbers and financial systems to develop innovative ways to protect assets, increase productivity and profitability, and safeguard quality control is Reza’s specialty. He now puts his creativity and know-how to excellent use at George Brown.
Reza has extensive financial management experience in the hospitality and tourism industry and joined George Brown College in 1998 as a full-time faculty member. He teaches Financial Management, Accounting, Math, and Front Office Operation. Prior to this, Reza worked as Financial Controller for Days Inn Conference Centre, establishing a new internal accounting procedure to ensure safekeeping of the hotel’s assets and training accounting staff (including the new financial controller for the hotel). Reza also worked as Financial Controller for Park Hyatt, International Plaza Hotel, and Sky Dome Hotel. As Financial and Operational Analyst for the Region of Ontario and Maritime, he created the Minimum Productivity Standards for nine hotels, implemented the company’s operational policies to ensure the profitability of each hotel, and prepared a feasibility study for Prince Edward Hotel’s 89-room expansion plan. As Senior Internal Auditor for 24 Canadian Pacific (CP) hotels across Canada, Reza spent two years auditing hotel financial statements to make sure they complied with GAAP accounting standards and guidelines.
Reza has a BA in business administration from the University of Pahlavi in Shiraz, Iran; a MBA in Economics from Concordia University in Montreal, Canada; and completed one year of the Master degree program in Economics at Concordia University(equivalent to three levels of the Certified General Accountant Program). He speaks English, French, and Persian.
BA (honours Psychology and English) – UNB, MA (Canadian Lit.- thesis unfinished) – UNB
He directs a consulting company with his brother that owned and operated several restaurants over a 20 year period including operating restaurants at three World Fairs (Vancouver’s EXPO’86, Brisbane’s EXPO ’88 and Seville’ EXPO ‘92). He is a past president of the Toronto chapter of the Ontario Restaurant Association (now the ORHMA)
He wrote: “Start and Run a Profitable Restaurant”, Self-Counsel Press, 2000
He has taught at Ryerson University (10 years) and in the CHCA at George Brown College since 1994. He specializes in restaurant management related courses and has developed, revamped and taught more than a dozen courses at GBC. He was the coordinator of the Food & Beverage Management Program for 10 years and has been twice nominated for the Crystal Apple Award for teaching excellence.
He currently teaches “Food, Beverage & Labour Cost Control”, “Trends and Issues in Tourism”, “Wine” and “Bartending” and for the last two spring semesters he has also taught at the Guilin Institute of Tourism in Guilin, China.