Biography

David Hulley is sought out by groups internationally for his expertise in wine and how to enjoy pairing wine and food for greater success in the business dining arena. With lively and powerful presentations David easily translates and demystifies the world of wine with humour while highlighting the importance of wine and wine etiquette in business. David is often engaged by professional groups for his very popular and informative "Power of the Dining Table for Increased Business". The tools and tips presented in this engaging address not only allow one to be more polished and professional while dining with clients, but it has also proven to help individuals increase their client bases through positive referrals. Whether consciously or unconsciously, we are judged at the dining table. David can help you to achieve a competitive edge within this important business arena.

David Hulley is an independent Canadian consultant, educator, broadcaster and writer specializing in wine and wine and food. His clients include Tourism Toronto, Congress Canada, The Wine Establishment, Spiegelau Crystal, UBS Swiss Bank, Fairmont Hotels and Resorts, Price Waterhouse Coopers, Royal Doulton, Cornucopia Whistler, Governor General's Horse Guards, Royal Ontario Museum, Sumac Ridge Winery, Angel's Gate Winery, Mission Hill Winery and the Marc Anthony Group, Edgemont Wines, Fairmont Hotels, Vintner's Enterprise, International Image Consultants Association, Conference Direct, Royal Selangor Inc., Senovis Surgical, Five Continents Group, Concepts Worldwide, Scotiabank, and Club Managers Association, to name a few. Prior to starting his own consultancy he was an Associate Winemaker for Hillebrand Estates Winery, Winemaker and General Manager for Henry of Pelham Winery as well as Stonechurch Vineyards, VP Sales and Finance partner for Northern Lights Distributing, and Director of Sales for Vineland Estates Winery.

Specifically educated for his profession, David holds degrees in Fermentation Science (University of California at Davis), Chemical Engineering and Political Science (McMaster University). In addition to speaking at events all around the world for corporate and consumer events, David is a professor at Brock University where he teaches at the Cool Climate Oenology and Viticulture Institute (CCOVI). David is active as Wine Industry Liaison and Communications for CCOVI, an instructor for the courses: Excellence in Wine Sales and Service, Introduction to Wine IP20, Wine Cellar Operations 3P21 and works at Niagara College in the Department of Viticulture and Enology where he authored the curriculum for both daytime and continuing education. As well, he teaches Sensory I and II, New World Wines, Old World Wines and the revolutionary Food and Wine Dynamics course. Privately David teaches executives in wine and wine etiquette and "the power of the dining table in business" which includes spirits, gourmet foods and pairing. In 2006 he was emcee at the 14th Annual Food and Wine Festival in Banff and is a monthly columnist for The Business Executive Magazine - "The Business of Wine". He is Consulting Executive Sommelier for Fairmont Royal York Hotel.

Not one to be limited to only a handful of communication platforms, David is also a Radio Personality and Creator of "Wine and Food with David Hulley" (nationally syndicated on "Weekends" show in 11 markets). David is Consultant to Spiegelau Crystal Germany (Avendra Hospitality), Director of The Wine Tasting Challenge - $80,000 wine tasting competition and Founder and Director of Curriculum Design for Hospitality University - a web based learning platform (wine service) catering to hotel chains and cruise ships.

Also a food lover, David authored the cookbook It's Just a Matter of Wine, and is currently working on a "back to the basics" food and wine pairing book based on his classroom lecturing, professional kitchen lab work and research. He is on the Editorial Board of Wine Regions of Ontario Magazine and is founding member of "Cuvee" (Annual Ontario Wine Industry Awards Celebration).

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