Boston Wine Expo 2016


Ed Korry

Ed Korry
Johnson & Wales University
Department Chair, Center for Culinary Excellence

Online Profile

Professor Edward Korry is a Department Chair at Johnson & Wales University. Educated at Harrow, University of Chicago and after a decade of restaurant/hotel industry experience, he came to Johnson & Wales University as a Food & Beverage Director for several of the University's practicum properties before joining the faculty where he teaches beverage and sommelier courses and is department chair. A Certified Hospitality Educator (CHE) Certified Specialist of Spirits (CSS), Certified Wine Educator (CWE) and a registered tutor of the Wine & Spirits Education Trust (WSET), Korry has lectured and given seminars and a speaker at conferences on wine, beverages and service at home and abroad, including Mexico, Italy and Israel.

He is a contributing editor to In The Mix magazine among others and was the main contributing author to the College's textbook on Service: the Art of Hospitlaity. He is the former President of the Society of Wine Educators, where he has served on the Board of Directors of the Society of Wine Educators for 8 years contributing to the creation and development of the Beverage Specialist program. He is also a member of the executive committee of the US Bartenders' Guild Master Accreditation program, which created a three tiered credentialing system leading to Master Mixologist; the American Institute of Wine and Food, a Ma'tre de Table Restaurateur of La Cha'ne des Rotisseurs, and an Echanson Regional de L'Ordre Mondial. In 2007, he was appointed by the Spanish Government Regulatory Board of Jerez as a Formador Homologado (a Certified Sherry Wine Educator), and is a Certified Bordeaux Wine Educator among others.


2:30 PM
Decadent and Delicious: Sweet Wines of the World with Professor Ed Korry, Department Chairman at Johnson & Wales University and former President of the Society of Wine Educators

There is no better way to prolong the celebration of Saint Valentine's week than with something decadent and delicious including dessert wines. To be great, sweet wines need both complexity and balance.

Ed Korry
Department Chair, Center for Culinary Excellence
Johnson & Wales University
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