Culinary Arts Lab Named for Longtime Dean of the School of Hotel, Culinary Arts and Tourism

Students will now be making delicious cuisine in “The Dr. David E. Brough ’81 Food Prep Lab” as the Food Prep Lab was recently named for Dr. Brough, the longtime Dean of the School of Hotel, Culinary Arts and Tourism (HCAT) who retired on Aug. 31.

The Board of Trustees voted in June 8, 2026, to name the lab in Dr. Brough’s honor saying, "SUNY Schenectady seeks to honor individuals who have made significant contributions to the institution and the naming of campus facilities provides an enduring recognition of such contributions while inspiring future generations.”

Dr. Brough served SUNY Schenectady with distinction for nearly four decades as an alumnus, faculty member, and Dean, beginning as a member of the Class of 1981 and joining the full-time staff in 1988. Throughout his career, Dr. Brough demonstrated a steadfast commitment to academic excellence, student success, and collegial leadership, leaving a lasting impact on students, faculty, and the institution. As a faculty member, he provided high standards, mentorship, and support to generations of culinary students, many of whom have gone on to successful careers in the culinary field.

As Dean, Dr. Brough provided leadership that resulted in successful American Culinary Federation (ACF) accreditation reviews, program growth and innovation, and expanded experiential learning opportunities, including study abroad and professional internships. His contributions to SUNY Schenectady and the broader community include service on professional and local boards, recognition through the SUNY Chancellor’s Award for Excellence in Professional Service, and distinction as an ACF Certified Executive Chef and member of the American Academy of Chefs. His career reflects a deep and enduring commitment to the mission of SUNY Schenectady and has significantly strengthened its culinary programs and institutional legacy.

Dr. Brough shared, “I am extremely grateful to have had the opportunity to lead the SUNY Schenectady School of Hotel, Culinary Arts and Tourism for the past 17½  years. It is something that an alumnus of the program can only dream of. As a result of two research projects, my Master’s thesis and Doctoral dissertation, we were able to implement the suggestions of our graduates and their employers to make our Culinary Arts program the best that it can be. Our faculty and staff are second to none, and I am looking forward to seeing the positive impact they will make in the lives of our students with Michael Stamets’ leadership.”

Chef Michael Stamets who succeeded Dr. Brough as the Dean of HCAT, said, “Dr. Brough has dedicated his career to mentoring and inspiring students, helping them become accomplished industry professionals. His passion for excellence and competitive spirit have shaped the School of Hotel, Culinary Arts and Tourism, strengthening its programs, reputation, and culture of achievement. Under his leadership, the School earned Exemplary Program status from the American Culinary Federation—a lasting reflection of his commitment to educational excellence and enduring legacy.”