Stephen Zagor of Institute of Culinary Education - Biography

New York, NY

July 2012

After earning a BA in Political Science at Tulane, Steve Zagor attended Cornell’s School of Hotel Administration. Master’s Degree in hand, he began his career with stints for Marriott, ultimately striking out on his own in Houston, Texas. He credits a booming economy, the right concept, and a broad-based business plan with his success in creating a small empire (including a 300-seat restaurant, retail food market, catering business, and cabaret with singing waiters).

Over the course of his career, Zagor has developed and owned a multi-concept restaurant group, served as the general manager of a $10 million New York City restaurant, and owned and operated an award-winning limited service restaurant. For 10 years, he was manager of Restaurant Consulting Services for the Hospitality Group of now shuttered consulting firms Laventhol & Horwath, and Coopers & Lybrand.

Zagor began teaching at the Institute of Culinary Education in 2001 and is now the Dean of Culinary Business and Industry Studies, overseeing the school’s highly regarded Culinary Management, Hospitality Management, and Entrepreneurial courses. Additionally, he is a Clinical Associate Professor in the College of Food, Nutrition, and Public Health at New York University, teaching courses in food business entrepreneurship and restaurant marketing. He has also been a featured speaker at the New York Restaurant Show and the International Hotel and Restaurant Show. Zagor has appeared as an expert on The Food Network’s Recipes For Success, and he has been quoted in major publications such as Forbes, The New York Times, Crain’s New York Business, and The New York Post.