Faculty & Staff Profiles

D-Souzaportrait

Peter Dsouza

Office: 266 Heritage Hall
Phone: 715/232-1491
Email: dsouzap@uwstout.edu

Education

I have been teaching food and beverage courses at University of Wisconsin-Stout for the past 28 years. Stout is known for its experiential and innovative philosophy of instruction and is a national leader in its programs. My expertise is in the area of full-service restaurant management, culinary management, wines and spirits, wine and food pairing, and professional dining etiquette. I am also the director of "Rendezvous", a full service restaurant managed and operated by senior students in the Hotel, Restaurant, and Tourism Management program.

Before joining Stout, I graduated with a BS degree in Hotel and Restaurant Management and a MS degree in Specialized Hotel Management from the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, India. I was a Chef for Taj Mahal Intercontinental Hotel in Bombay, India and specialized in French, Continental, and Indian Cuisine. I then obtained my Master's degree in Hospitality and Tourism and Education Specialist courses in Adult Education from UW-Stout.

Some of my accomplishments have been the recipient of a gold medal at the National Restaurant Association Culinary Salon in Chicago, and a bronze medal at the International Culinary Olympics (IKA-HOGA) in Frankfurt, Germany. I am also the recipient of the "Chef Herman Breithaupt Foodservice Educator of the Year Award" by the Council of Hotel, Restaurant, and Institutional Educators (CHRIE). I have taught the International Wine and Food Pairing course for the last 15 years at several International sites; University of the Balearic Islands (UIB) in Barcelona, Madrid, and Majorca (Spain), Southern Cross University, Coffs Harbor(Australia), and Rouge-Bordeaux in Paris and Bordeaux(France).

Office Hours: Tu-Th, 10-12

Research Interests

Wine and food pairing

Dining trends

Dining etiquette

Wine, Food, and culture

Wine and food tourism

Courses Taught

HT-426-Restaurant Operations Management

HT-423-OS1-Wine and Food Pairing in Spain

HT-423-OS1-Wine and Food Pairing in France

HT-423-OS1-Wine ann Food Pairing in Australia

HT-326-Introduction to Wines and Spirits

HT-121-Principles of Foodservice Operations