MEET OUR TRAINERS

Interested in Guest Service Gold® training at your location? Request an instructor to teach on-site.

Our training professionals have a wide variety of industry experience. Please review the bios below and complete the contact form to let us know whom you'd like to connect with to discuss your specific training needs.

​In-person training packages begin at $1,000, which includes the instructor and 10 course packages. Depending on distance, travel expenses may be extra. Additional participants (up to 24 total) can be accommodated in one session. Each participant, after 10, needs their own workbook and test; the cost per additional person is $30 + $5 shipping.

Dale C. Blosser
President, DC Blosser & Associates
Specialty: Hotels, Resorts
Dale has consulted with or trained at more than 2000 hotels and resorts in the US. He has been the opening service trainer at numerous three and four-diamond hotels. 
Dale has facilitated the “Making Connections” and “Golden Opportunities” programs to dozens of hotels and restaurants with nearly 100% gold-level success. He is very flexible and can customize the program to your unique needs and expectations.

Michael Chamberlain Torres
Owner, Hospitality by Torres
Specialty: Accommodations, Food Service
​Michael is a dedicated hospitality professional with over 15 years of diverse industry experience. He focuses on customer relationship management, associate development, and community involvement. Before starting his consulting firm, Michael worked with Wyndham, Marriott International, and Sage Hospitality in food and beverage, front desk, and housekeeping departments. He also worked as an independent travel writer and has visited over 50 countries and 200+ cities worldwide.  
Michael‘s BSBA degree is from the Daniels College of Business at The University of Denver where he majored in Hotel, Restaurant, and Tourism Management. He holds his Certified Personnel Consultant credential from the National Association of Personnel Services, and has been recognized as a “Mentor of the Year” by the Fritz Knoebel School of Hospitality Management for his work with aspiring hospitality professionals.

Gene Fritz, M.Ed.
CEO, Culinary Ed Consulting
Specialty: Food Service, General Hospitality
Gene has over 20 years of experience in culinary and hospitality education at a diversity of public and private institutions where he has served as a faculty member, administrator and executive chef. His work experience, rooted in restaurant operations and culinary arts, is an asset in his educational and industry-direct consulting particularly related to performance optimization. Chef Fritz is a graduate of the Culinary Institute of America. He also earned his Bachelor’s degree in Hospitality Business Management and Master’s degree in Education, both from Washington State University. 
Gene has served as lead judge, educator and consultant for the NRAEF ProStart Program at both the national and regional levels. He brings a deep understanding and love of the hospitality industry to his creative teaching approach.

Jade Helm DWS, CS, CSW: 
Owner, Tasting Pour
Specialty: Wine Related Organizations
​After a 15 year career in sales and public relations Jade took a year to explore wine and dance. This year changed her life. She earned credentials from the Society of Wine Educators (Certified Specialist in Wine), the Wine and Spirits Education Trust (Diploma in Wine and Spirits), and Court of Master Sommeliers (Certified Sommelier). For the past five years Jade has provided wine education through writing for consumer and trade oriented wine publications, speaking engagements, and direct classroom instruction at Chemeketa Community College’s Northwest Wine Studies Program. Her training style is influenced by her natural enthusiasm and approachable demeanor. 

​Paul C. Paz
Owner, Waiters World
Specialty: Food Service
Since 1980, Paul has been a leader in the restaurant industry as hospitality consultant, author, trainer and speaker via his company, WaitersWorld. (He has directly engaged over quarter-million customers tableside, himself, as a professional waiter.)
Paul co-authored two books about training restaurant servers: Service At Its Best and The Professional Waiter. He currently writes a monthly column for Pizza Today Magazine: At Your Service. Paul has been featured in and written articles for numerous national media publications. Paul's goal is to refresh and reaffirm why providing superior customer service is essential to every business’ success.

Greg Schultz, CP-FS
Owner, Symbiotic Food Service Solutions
Specialty: Accommodations, Food Service
​Greg has been involved in the hospitality industry in Oregon for over 20 years. For the last 14 years his focus has been staff training, advocacy, and brand protection. Greg earned credentials from the National Environmental Health Association as a Certified Professional of Food Safety (CP-FS), is a certified instructor/proctor for ServSafe Manager Food Safety curriculum, and also has taught the OLCC Alcohol Server Education course. Greg's goal is to share his experiences with the state and industry he loves.

QUICK LINKS

- ORLAEF
- Guest Service Gold
- Upcoming Guest Service Gold Classes

Questions? 
​Contact ORLAEF at 800.462.0619.