John Philip Dorman is the General Manager of the University Club in New York City. Located in the heart of Manhattan at One West 54th Street, the University Club is one of New York’s premier social clubs. It is a registered historic landmark designed and built by the firm of McKim, Mead and White in 1899. Boasting more than 4,000 members, the club has 97 guest rooms, three dining rooms, two fitness facilities, a top rated squash program, the worlds largest and finest private club library and 11 banquet rooms, as well as some of the most spectacular interior spaces in the city. Under his guidance, the club is constantly working on enhancing member services as well as enhancing its splendid building through an ongoing restoration and capital projects.
John was “born into” the service and food industry. His early memories of the food service industry are sweet indeed as for 50 years his family owned and operated Philip’s Confections of Coney Island, a local icon. In his early years, John worked in the store in either candy production or sales. Even today, in his spare time, it is not unusual to find him in the store, which has recently moved to Staten Island.
John is a graduate of the Culinary Institute of America, a Certified Executive Chef by the American Culinary Federation and a Certified Food and Beverage Director, through the American Hotel and Motel Association.
Even before joining the University Club team, John had long been considered one of New York’s leading hotel and culinary executives. He had been Assistant to the General Manager of the RIHGA Royal Hotel after serving as the General Manager and Corporate Secretary of Halcyon U.S.A. Inc. for seven years. Mr. Dorman joined the RIHGA Royal Hotel prior to its opening. He was involved in planning and opening the hotel, as well as conceiving, creating and successfully launching Halcyon Restaurant. During his tenure, Halcyon Restaurant was ranked among the top Restaurants in New York.
A native New Yorker, John has boned his skills at some of Manhattan’s most renowned hotels. Working his way up the “culinary ladder” with the Loews Corporation to the position of Executive Chef of New York’s Regency Hotel. He was the first American-born executive chef to serve the hotel. With Loews, John also served as Director and Executive Chef of the Summit Hotel having begun his hotel career as Sous Chef of the Drake Hotel. John has also served as Director of Food and Beverage at the Helmsley Park Lane.
John has received numerous awards for his culinary skills including his Escoffier Gold Medal, Westchester Chef’s Association Gold Medal, Long Island Culinary Association Gold Medal, Bronze and Silver Medals from the American Culinary Foundation, Best in Show (International Geneva Association), Societe Culinaire Philanthropique Silver Medal and the Society des Cuisiniers of France Silver Medal of Careme.
John has always been devoted to both culinary and service excellence. Being an executive in New York’s busy club and hotel industry is demanding and time-consuming, yet he has found time in his personal life to serve as president of the very exclusive gourmet society, “Les Amis d’ Escoffier Society of New York” as well as serving as President of their Foundations; is a member of the Corporation of the Culinary Institute of America, serves on their Development Committee and has been a graduation commencement speaker for the Institute. In addition, John has been a guest lecturer of the New York University’s Hotel and Restaurant Management Program and is a member of The Food and Beverage Association of America for many years.
John credits Andrea, his wife of 21 years, for supporting him in his business and social activities over the years as well as for pulling him through several New York City Marathons.