Tom Costello is currently the Director of the Hospitality Industry Management Program, a position he has held since 1990. Tom also teaches the Foodservice Management, restaurant Entrepreneurship, Events Management, and Catering and Fine Dining courses in the Hospitality Industry Management Program.
Tom serves on the education committees for the California Hotel & Lodging Association, Golden Gate Restaurant Association and is the treasurer for the Hotel & Restaurant Foundation. He was the past president of the Foodservice Consultants Society International and recently served as a trustee on the North American Board for FCSI.
He was recently elected into the FCSI Council of Fellows in recognition of his meritorious service and leadership in the industry and has received the Antonin Careme Medal for contributions to culinary education. Other awards received are: St. Ignatius Faculty Service Award in 1996, Outstanding Teaching Award in 2000, Outstanding Student Support and Advocacy Award in 2004, Award for Excellence in Management Advisory Services in 2005, and Mission Support and Advocacy in 2006. He received the Hospitality Educator of the Year Award in 2008 from the Hotel and Restaurant Foundation.
He authored Gut-Level Management: Situations That Can Make or Break Your Foodservice Business. Tom received a B.A. from Loyola University in Chicago, an M.A. from St. Louis University. He has also taught at California State Polytechnic University, Pomona, CA and City College of San Francisco.
Prior to teaching he was a managing partner for Deer Park Tavern in Aptos, California, General Manager of the Nut Tree Restaurant in Vacaville, California and area supervisor and General Manage of Magic Pan Restaurants.