Culinary Innovation and New Product Development w/ Chef Brian Halloran and Professor Chris MullerA French-trained American Chef, Brian Halloran’s career has spanned all aspects of the culinary arts. He was classically apprenticed at the Michelin 3 Star, le Moulin de Mougins, in France, under illustrious Chef Roger Verge. Halloran has been at the helm of Boston’s legendary Locke-Ober Café, Newport, RI’s Clarke Cooke House and a host of other upscale dining restaurants onNantucket and Cape Cod.  Chef Halloran was both the Executive Chef at Cornell University’s Statler Hotel, and a Teaching Chef for the School of Hotel Administration for ten years, inviting many of the world’s luminary celebrity chefs to his kitchen to work alongside him and to mentor students. Chef Brian’s path led him to become a sought-after Development Chef in retail food manufacturing, with creative and leadership for well-known global brands in seafood, fully cooked proteins and dairy products. His many successful product creations line retail shelves and food service account menus across the United States and Canada. Halloran lives on Jamestown RI with his wife Lori.                                                            

Christopher Muller, Ph.D. is a leading academic expert in the field of corporate/chain restaurant management. His research has focused on multi-unit restaurant brand management; chain restaurant organization development and growth; and the training of multi-unit managers.

Dr. Muller has had extensive experience in the hospitality service business including start-up restaurant ownership. He has been a strategic consultant and provider of executive education to local, national and international restaurant, beverage, and hospitality management companies.

Professor Muller has lectured on management topics to a variety of individuals throughout the world, including presentations to organizations from Germany, Great Britain, Russia, China, Italy, Singapore, Hong Kong, Korea, Australia, Mexico, Central and South America. Muller is one of the co-founders of the annual European Foodservice Summit (www.efss.ch).

Along with his commercial work he is a volunteer member of the Board of Directors for the non- profit Innovation Studio which activates Venture Cafés in Cambridge, MA and Providence, RI; he serves on the Advisory Committee for the Federal Reserve Bank of Boston’s Reinventing Work Initiative; and is a founding member of the collaborative Massachusetts Professional and Culinary Trainers (Mpact) social mission organization.

Chris has accepted a position as a Courtesy Professor at the Chaplin School of Hospitality and Tourism Management. He is the former Dean and recently retired Professor of the Practice of Hospitality at the Boston University School of Hospitality. Dr. Muller has also held academic positions at UCF’s Rosen College of Hospitality Management and Cornell University’s School of Hotel Administration. Dean Muller received both his Doctorate and Masters degrees from the School of Hotel Administration at Cornell University. He has written the popular book, The Leader of Managers: Leading in the Multi-Unit, Multi-Site and Multi-Concept World and more than 50 published articles in academic journals and trade magazines. He is often quoted in the media.