Dustin Rogge ’98/’00
Associate Dean—School of Graduate and Professional Studies
Dustin Rogge is the associate dean of CIA’s School of Graduate and Professional Studies, supporting graduate program development, faculty engagement, and academic quality across the school. Prior to being promoted to this leadership role in 2026, he taught Hospitality and Service Management at the college’s Greystone campus for more than 15 years.
Throughout his CIA tenure, Rogge has held several key institutional leadership positions, including assessment coordinator, Standard III lead for the Middle States Steering Committee, and member of the Graduate Studies Council. He has contributed extensively to faculty development, curriculum alignment, and shared governance, helping strengthen academic consistency across programs and campuses.
Rogge has developed and taught coursework in leadership, hospitality operations, business planning, and cost control. He played a central role in transitioning front-of-house operations at the Wine Spectator Greystone Restaurant into a fully student-run model and contributed to the launches of both The Bakery Café by Ghirardelli and Gatehouse Restaurant.
In addition to his academic roles, Rogge is a partner at CMD Hospitality Consulting, advising his clients on menu development, business planning, market analysis, executive leadership searches, leadership training, and concept ideation.
Earlier in his career, he served as opening general manager of Waterbar in San Francisco, leading a 90-person team with annual revenue exceeding $8 million. He also held leadership roles at Farallon (San Francisco) and The Girl & the Fig (Sonoma). Rogge also founded Trailhead Vans, extending his entrepreneurial work beyond restaurants.
A Certified Hospitality Educator (CHE), Rogge holds an MBA from Sonoma State University, in addition to his bachelor’s in Food Business Leadership (2000) and an associate in Culinary Arts (1998) from CIA. He also earned a Higher Wine Certificate from the Wine & Spirit Education Trust (WSET).
Education and Credentials
MBA, Sonoma State University
BPS, Food Business Leadership, CIA
AOS, Culinary Arts, CIA
Certified Hospitality Educator (CHE)
Higher Wine Certificate, Wine & Spirit Education Trust (WSET)
