Garry Colpitts is an associate instructor in the School of Hospitality and Tourism Management in Sarasota-Manatee who has worked in hotels and resorts specializing in international, classical and contemporary cuisine. He is a Certified Executive Chef with the American Culinary Federation and a Certified Food Service Educator.
He is the culinary services manager for the Culinary Innovation Labs in Lakewood Ranch and teaches undergraduate introduction to food production management and restaurant operations along with international food and culture. His outreach to the community involves developing strategies to form industry and education partnership opportunities. Prior to coming to USF, Colpitts was program coordinator of the culinary/pastry arts program at the Manatee Technical Institute in Bradenton.
He earned a master’s degree in hospitality management from USF and bachelor's degree in management from Hodges University. He also is a graduate of the Culinary Institute of Canada and Holland College of the Province of Prince Edward Island.
- Introduction to Food Production Mgmt.
- International Food & Culture
- Restaurant Operations
- Culinary Innovation Lab Manager