Lilly Jan

Lilly Jan

Lecturer at School of Hotel Administration, Cornell University

Dr. Lilly Jan is a food and beverage management academic, researcher, consultant, chef, and educator with nearly 15 years in hospitality and foodservice, across the industry in catering and events, retail, television production, and more. She is currently a faculty member of Cornell University’s Hotel School in Ithaca, New York, teaching courses in food and beverage management, cultures and cuisine, and restaurant design.

As a business consultant, she specializes in F&B entrepreneurship, focusing on helping small business owners usher food business concepts to market. Past clients include food trucks, on-demand food delivery, consumer packaged goods start-ups, and retail food stores.

Her research focuses on food culture and restaurant culture, specifically looking at career opportunities and progression for foodservice employees as it relates to education, training, inclusion, cultural competency, and workplace environments.

A frequently invited speaker for executive education, conferences, and industry-related events, Dr. Jan addresses food and restaurant trends, food and restaurant culture, as well as diversity and cultural competency in F&B. Most recently, she served as faculty director for James Beard Foundation’s 2022 Women Entrepreneurial Leadership (WEL) Program, developed an executive education session for the American Frozen Food Institute, and hosted a session for AB InBev’s Brewers Collective.

Prior to joining Cornell, she was the Director of Culinary Operations for Newbury College in Brookline, Massachusetts, where she also served as a faculty member and academic advisor, teaching a range of classes across culinary and hospitality management. She has also taught at Le Cordon Bleu and Boston University.

Dr. Jan earned her Ph.D. in hospitality management from Iowa State University, focusing on cultural competency in food safety and training. She holds a Master of Liberal Arts in Gastronomy and Bachelor of Science in Communications at Boston University. 

The Next Generation of Chefs: Conversation, Cooking, and Call to Action
Tuesday, May 24 12:30 PM - 1:15 PM