Leadership Connections: Lake Michigan Vintners and Lake Michigan College
October 30 @ 5:00 pm - 7:00 pm
The Lakeshore Chamber of Commerce is excited to share the next date in the Leadership Connections series! On Tuesday, October 30, in collaboration with and co-sponsored by Lake Michigan College, the Leadership Connections series continues at Lake Michigan Vintners tasting room in Baroda with special guest speakers Mike Moyer, Director of Wine & Viticulture Technology, Chris Woodruff, Hospitality Management Faculty Member, and Chef Luis Amado, Culinary Faculty Member, Lake Michigan College.
Tuesday, October 30th, 2018
Lake Michigan Vintners Tasting Room
8972 First Street, Baroda, MI
“We were thrilled with the response to our inaugural event back in August and the connections we saw happening that evening” shared Interim Chamber President, Ashlie Guyberson. “The goal of these events is to bring people together to learn, to share, and to better know our community. The work that Lake Michigan College is doing to elevate the hospitality industry in our community is invaluable and will be a phenomenal topic for our second event…and a great opportunity to taste the ‘fruits of their labor’ with a selection of wine created by the LMC Viticulture program.”
About The Speakers
Michael Moyer is the Director of the Wine and Viticulture program at Lake Michigan College, currently in its fourth year. He has 18 years of commercial winemaking experience and holds a Master of Science in Viticulture and Enology from the University of California, Davis. He comes to Michigan most recently from Figgins Family Wine Estates in Walla Walla, Washington. Prior to that, Moyer worked as Instructor of Wine Science and Winemaker for College Cellars of Walla Walla. His early industry experience was gained in Amador, Napa, and Sonoma counties, as well as the Willamette Valley.
Chris Woodruff serves as a Hospitality Management Faculty Member at Lake Michigan College. In this role, Chris is responsible for cultivating meaningful relations with community, industry, and students to strengthen and grow the Hospitality industry in SW Michigan. His responsibilities include developing and implementing community outreach programs with Hospitality Management students, recruiting students from local high schools and industry businesses, administering all aspects of the program, as well as teaching all classes. Chris is also an established author, presenter, and researcher. He has presented his guest service presentation all over North America and has written many textbook chapters and presentations on Guest Service.
Chris also has taught the American Hotel & Lodging Association (AH&LA) Guest Service Gold and Tourism Gold certification classes to attendees at the MHLA Annual Conference in 2018. Chris also serves on the Educational Board of Directors for Check-In Michigan! (Former MH&LA). He also is involved in the Council of Hotel and Restaurant Educators (CHRIE) and serves as Vice-President for the Central CHRIE federation, and previously served as Central Federation President for two terms. Locally Chris serves on the Board of the Benton Harbor Soup Kitchen, Niles, and St. Joseph High School Hospitality boards, and attends the Southwest Michigan Tourist Council Hotel Owner’s meetings. He also served on the GVSU Alumni Board for the full 6 years allowable and has been involved in the HTM program since graduation. He received his Bachelor of Science in Hospitality and Tourism Management from Grand Valley, his Master of Science in Hotel and Restaurant Management from EMU, as well as work on his Ph.D. from Oklahoma State University’s Hospitality & Tourism Administration program.
Luis Amado, CEPC, is a native of Guadalajara Mexico with a Palestinian and Spanish Background, Chef Amado began his career at the age of 14 as a pastry cook of his family locally owned Pastry Shop in Guadalajara, Mexico. He moved to the US to Study culinary arts and Graduated from GRCC in 1992, he then traveled to Europe and worked at Spain and Belgium to develop his knowledge of classical European Pastry. He returned to the US in 1994 and worked as Executive Pastry Chef and Executive chef of Private Country Clubs and fine dining restaurants throughout California, Indiana, and Michigan, from 1988 to 2016 he served as director for the Baking and Pastry Arts Program at Baker College of Muskegon MI, where de developed curriculum, taught classes and coached students for national and international competitions. He is currently the Culinary Management Chair at Lake Michigan College where he developed curriculum and teach a variety of classes.
Additional event information
Free of charge for Lakeshore Chamber of Commerce members
$10 per person for non-members.
Light appetizers and wine will be served.
Space is limited and RSVP is required.
About the Lakeshore Chamber of Commerce
In 1966, the Lakeshore Chamber of Commerce organized for the purpose of uniting as a group for the promotion of the Lakeshore area and to tell the “Lakeshore Story” for the advancement of commercial, industrial, civic, cultural, and general interests of Lakeshore, and its trade area.