Before joining the Hong Kong Polytechnic University in 2008, Dr Murray Mackenzie was employed at the Auckland University of Technology, New Zealand, as a senior lecturer and programme leader for the Bachelor of International Hospitality Management. He has 20 years experience lecturing and teaching in Northern Ireland New Zealand and Hong Kong.
As a former Chef, his industry experience has taken him to several countries. Commencing his training in New Zealand he then travelled to Australia, South Africa, Northern Ireland and England where he worked with renowned chefs such as Paul Rankin (Cayenne) and Peter Gordon (The Sugar Club). Murray has held key positions in major hotels and restaurants such as Executive Sous Chef, Head Banqueting Chef and Executive Head Chef, and has worked in the food and beverage industry for over 20 years prior to commencing his role in education.
Apart from teaching and lecturing to culinary student (since 1990), he has also competed in several culinary events, including Hotelompia (2000) and Northern Ireland Saloon Culinare (2000).
In his current position as Education Specialist and Food and Beverage (F&B) coordinator at the School of Hotel and Tourism Management (SHTM) of the Hong Kong Polytechnic University, he oversees Food and Beverage, and Food and Wine Academy programmes and workshops offered. Apart from teaching on the MSc in International Wine Management, Gastronomy and Olfactory Studies, and Food and Beverage Management programmes, Murray also plays an important role through the integration of research and teaching that takes place in Hotel ICON.
Murrays specialist teaching and research areas are in food and beverage, corporate social responsibility (CSR) wine studies and marketing. Murray graduated with a PhD in Hospitality Management from the University of Waikato, New Zealand and a MEd from the University of Ulster, Northern Ireland.