Phil Pyle

Biography

Phil Pyle, Jr. is an Adjunct Professor with the Department of Hospitality and Sport Business Management at the Lerner College of Business and Economics. He has been teaching at Lerner College for the past 7 years and was with the University of Delaware’s English Language Institute for one year prior.

Previously, Phil was executive chef and owner of two nationally acclaimed fine dining establishments for nearly 14 years. During his time in the restaurant industry, his farm-to-table establishment received numerous awards and accolades. Most unique about the awards was the fact that his farm-to-table restaurant created a new menu every month for 8 years, never repeating a dish!

Prior to his culinary career; Phil was director of business administration for a large architecture firm and for one of the largest environmental nonprofits in the country.

Phil’s teaching at UD includes courses such as executive presentations and problem-solving, entrepreneurship, beverage management (aka “The Wine Class”) and human resource management among others.

When not at UD, Phil is a sought-after keynote speaker, mentor to numerous students at UD, Clemson, and Penn State and has a private consulting practice serving both nonprofits and restaurants.

Education

• Le Grand Diplôme (pastry & cuisine), Le Cordon Bleu, Ottawa, Canada
• Master in Business Administration, Penn State University
• Bachelors in Science, construction management, Clemson University

Awards & Honors

• Named “Culinary Restaurant of the Year” for the entire country, Santé Magazine, 2009.
• Awarded 3 Bells “Excellent” Craig LeBan, Philadelphia Inquirer, 2011
• Received Wine Enthusiast “Award for Unique Distinction” for one of the top wine menus in the country
• Awarded “Best Sustainable Cuisine, Mid-Atlantic, Santé Magazine, 2008