Some might think that Dale Winham inherited his interest in the hospitality industry from his parents, who recently moved to Maine to open their own bed and breakfast. But Winham insists that's not the case. "I think they got that from me," he says, smiling.

Robert Barker/University Photography

Dale Winham in the Statler Hotel's wine cellar.

Winner of the School of Hotel Administration's 2006 Joseph W. Drown Prize, the school's most prestigious award, Winham first became interested in the hospitality industry while working at Spezia, an upscale Italian restaurant in his hometown of Sioux Falls, S.D. After holding a variety of positions, everything from busperson to Sunday brunch supervisor, "I really just started enjoying the restaurant industry and saw this was something I'm interested in," he says.

Torn between attending a culinary school and pursuing a business degree, Winham found Cornell's Hotel School to be exactly what he was looking for. "I couldn't believe I found a school that offered business courses with an emphasis on hospitality, in particular, the food and beverage industry," he says. "I was really keen on getting the most out of what [Cornell] had to offer."

That's just what he has done. Winham was one of the first students to participate in the Statler Leadership Development Program, where he soon became known for "his calm nature, patience in training others and technical expertise in all facets of food and beverage," says Rick Adie '75, Statler Hotel general manager.

As a Hotel School ambassador, Winham promotes the school to prospective students, industry leaders and alumni. In 2004 he oversaw all service aspects of the Dean's Awards Dinner, the largest food and beverage event at Hotel Ezra Cornell. A recipient of numerous scholarships, he works in his spare time with Newfield, N.Y., high school students in a youth mentorship program and serves on the Hotel School's Academic Integrity Hearing Board.

Given those accomplishments, it's not surprising Winham was selected to receive the Drown Prize. Presented annually to a graduating senior who holds the promise of making a significant contribution to the hospitality industry, it comes with a $15,000 stipend.

Following graduation Winham will spend time with family and seek a job managing banquets or working in the food and beverage retail sector. He hopes eventually to open his own café -- a combination bakery, deli and specialty grocery store.

Whatever his future holds, those who know him are sure it will be bright. "Dale has been a superstar at the Statler Hotel," says Adie. "He has gained the respect of our staff and has been a role model to our students."

Senior Courtney Potts is a writer intern at the Cornell News Service.