Hospitality, Tourism and Events, Nutrition, Beer/Brewing Operations, Beverage Management
Beer-food and wine-food pairing, Chemical additives, Food production and meal planning, Genetically altered foods, Healthy cooking, Special needs recipes, Enology, Restaurant management
Department: Hospitality, Tourism and Events
Office Phone: 303-615-1242
Alternate Phone: 303-864-1792
Interviewed by: CW2 News, CNN, The Denver Post, NBC Nightly News, 7NEWS, KOA Radio
Professor Michael Wray has decades of collegiate teaching experience within culinary, brewing and beverage management and hospitality management industries. As the former food and beverage director with Ramada Renaissance and Holiday Inn Hotels, he’s regularly interviewed regarding his knowledge and creative abilities in food, wine and beer. He holds a Bachelors degree in Nutrition and Foods from Virginia Tech, an M.B.A. from Salisbury University and a Ph.D. in Education Leadership at the University of Colorado, Denver. He also holds multiple credentials in food and beverage, including Sommelier Diploma, Certified Wine Specialist, Master Certified Food Service Executive and Certified Culinary Instructor.
As a Chef and Sommelier, Wray is active in the food and beverage industry by consulting with companies in restaurant design, menu and recipe development, and has provided instrumental input into the vision for a public/private partnership that led to the creation MSU Denver’s hotel and hospitality learning center (HLC) and complementary laboratory classrooms. Wray has developed key partnerships with community and civic leaders for major events and charities such as Food for Thought Denver and the Denver Food and Wine Festival. He recently developed the framework for the brewery partnership with the Tivoli Brewing Company, leading to $7 million facility enhancements to the Tivoli Student Union, establishing integrated learning laboratories for students studying brewing.Edit this page