Meet HTIM Graduate: Terence Traver

​Employer: Saint Johns Resort 
Title: Executive Chef 
Date of HTIM course completion: June 2024
Location: Plymouth, MI
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Why did you want to enroll in the HTIM business management course? 
To gain the additional knowledge, I only have my associate’s in applied science and a certificate in culinary arts. It was nice to refocus on the management aspect to gain different approaches. I always regretted not getting my bachelor’s degree, so I figured this would be a great step.

How will this help you step up in your career? 
 Just to be more open minded and learn a different approach. My knowledge has been more culinary driven so then will open more doors to be more well rounded.
 
What advice do you have for others in the hospitality industry who are looking for ways to grow their career? 
Be humble, be open-minded, loyalty, learn as much as you can from everyone.
 
What was your favorite part of the HTIM business management course? 
All four programs were great. I've been out of school for 20 years and it was very enlightening to to learn more.
 
How long have you been working in the industry? 
30 years.
 
Can you share more background on your current role? 
Executive Chef of Saint Johns Resort, home of the Cardinal 18-hole championship golf course, the Wine Grotto, Doyles Irish Pub, and Five Steakhouse. A Humanitarian hotel owned by the Pulte Family Charitable Foundation and managed by Boutique Hotel Professionals.
 
What was your first job in hospitality? How did you get into this industry? 
Golden Mushroom, fine dining restaurant in Southfield. Started doing cooking competitions in my vocational high school curriculum and loved it ever since. I come from a family of culinarians.
 
Interesting and fun fact:
Love to cook new or ethnic food or something I’ve never made before, it brings you back to being a student and you have to learn step by step.  

Learn more about HTIM Hospitality Business Management Course

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