Office: BEH 232
Phone: Office: 895-4814
Cell: 808 258-4935
email: daniel.swift@unlv.edu
Office Hours: Daily from 7:00 to 8:00 a.m. or by appointment
Daniel B. Swift, CEC, CMB, M.Ed
Daniel has worked in the restaurant business since 1985 when he started out as a dishwasher in his hometown of Boise, Idaho. His love for the industry led him to enroll at Boise State University’s Culinary Arts Program which he completed in 1991. He then studied French history and language in Pau, France before returning to the United States to accept a scholarship at Johnson and Wales University, in Rhode Island where he earned his Baking and Pastry Arts and Bachelor in Food Service Management degrees.
Over the next 10 years he traveled and worked at some of the finest hotels, restaurants and private clubs in America, including the Ritz-Carlton, Kapalua, Kahala Mandarin Oriental, Hilton Hawaiian Village, Sonoma Mission Inn and Spa, Stars Seattle, Roy’s, The Arid Club, Crane Creek Country Club, The Sunset Club and Gallo of Sonoma among others.
He received his Masters in Educational Foundations from the University of Hawaii in 2005 and has taught Culinary, Baking and Pastry and Hospitality courses for the last 11 years at such institutions as Kapiolani Community College, The Collins College of Hospitality Management at Cal-Poly Pomona, Chaffey College in Southern California and most recently as the Executive Chef Instructor at the University of Nevada Las Vegas.
Daniel opened his own bakery, the Pomona Baking Co. with his wife Alice in Pomona in 2007 running it for three years before selling it in 2010. Daniel will complete his doctoral coursework in organizational leadership at the University of Laverne in the spring of 2012. His research focus is on leadership theory and its application in culinary management, in particular the leadership styles of the American Culinary Federation Certified Master Chefs.
He is a Certified Master Baker through the Retail Bakers of America and holds certifications with the American Culinary Federation (ACF) as a Certified Executive Chef, CEC and a Certified Executive Pastry Chef, CEPC.
Christopher A. Lindsay
Chef Christopher Lindsay is an Adjunct Chef Instructor at the University of Nevada, Las Vegas. He is enrolled in the Masters Degree Post-Secondary Education Program at the University of Nevada, Las Vegas where he is expected to graduate in the fall of 2015. Chef Christopher received his Associate Degree in Culinary Arts from Salt Lake Community College in 2001 and a Bachelors Degree in Culinary Management from the University of Nevada at Las Vegas in 2006. As a student, he received recognition by the National Restaurant Association as a Salute to Excellence Student Honor Delegate in Chicago in 2006. He also received awards from the American Culinary Federation and Skills USA.
During the fifteen years of industry experience, Chef Christopher served as the Chef de Cuisine at the Atrium Restaurant in the Cliff Lodge at Snowbird Ski & Summer Resort, Utah, where he assisted in hosting corporate guests during the 2002 Winter Olympic Games in Salt Lake City. He also worked for the Embassy Suites Hotel The Plum Restaurant, Ocean Point Inn in Maine, the four star four diamond BACARA Resort and Spa of Santa Barbara California, MGM Grand Hotel Las Vegas, Hard Rock Hotel’s Simons Kitchen, The Creative Cooking School of Las Vegas and Team Building Gourmet. He was a culinary production assistant for Chef Todd English on the TBS special, “Dinner and A Movie: Super Chef Cook Off” and for Chef G. Garvin on TV One Network for the filming of the second and third season of “Turn up the Heat.” He served as a Chef Instructor for the Clark County School District of Nevada. In addition, he has earned certificates from the International Sommelier Guild and the National Restaurant Association.
Andrew Moreo, MS, CHE
Andrew Moreo is currently a first year Ph.D. student in Hospitality Management here in The Harrah’s Hotel College at UNLV. Mr. Moreo came to UNLV from The Culinary Institute of America where he held several different positions. His last position there was as the Client Relationship Manager for CIA Consulting. Previously he was a curriculum designer in the Continuing Education Department. In addition to his full-time designing duties, Mr. Moreo taught one day courses for the non-professional food enthusiast at the CIA. Mr. Moreo achieved a Master’s of Science in Hospitality Information Management at the University of Delaware, a certificate from the CIA’s Advanced Culinary Arts Program, as well as a Baccalaureate degree from Oklahoma State University in hospitality management. After studying at the CIA he was the Banquet Sous Chef for Silverado Brewing Company in St. Helena, California, as well as the Chef and Innkeeper at Cornerstone Inn in Landenberg, Pennsylvania.
Lisa Moll, CHE
Lisa Moll was born and raised in South Florida. She earned a bachelor’s degree in English Language and Literature from Smith College and spent her junior year studying at Oxford University’s Mansfield College. After graduation, Lisa worked for a healthcare informatics start-up in California for two years before moving back to South Florida. In Miami, while working at Bourbon Steak, a fine-dining restaurant, she obtained a master’s degree in hospitality management at FIU.
Lisa is currently in her third year of the Hotel Administration Ph.D. program at the University of Nevada, Las Vegas. She has taught Organizational Behavior for the Hospitality Industry; Leadership, Management and Ethics; and Restaurant Management and Operations; and is collaborating on research initiatives in the topics of alcohol and substance abuse in the foodservice industry, consumer behavior in the spa industry, and work life balance in the hospitality industry. Additionally, she is working on the strategic plan for medical tourism for the city of Las Vegas.