Tisch Center student spotlight: Stephen Jin

Stephen Jin is a Junior in the BS Hotel and Tourism Management at the Jonathan M. Tisch Center of Hospitality. In this post, he tells us about why he decided to pursue his undergraduate studies in the field of hospitality, and what his career ambitions are for the future.

Why did you decide to study at the Tisch Center? As an undergraduate student in the Tisch Center, what would you like to share about yourself? 

The most important reason why I decided to study at the Tisch Center is the location. We are situated in the heart of Manhattan and, in my opinion, it’s the best location. In terms of having a business program that can also benefit my career in food and beverage, the Tisch Center is where I want to be.

My interest in hospitality dates back from when I was little. My family used to have 12 restaurants in Shanghai. Since I was 6, I’ve been helping out at the family-run establishments. At the age of 13, I was told by mom to design the entire bar of one of our restaurants. Upon completing the design, I was able to create a hospitable moment for people around me through my own actions. In high school, I was a dishwasher for all four years. It showed me the humility to be in this industry while I got to be in contact with the kitchen every single day. Starting my freshman year of college, I worked as a manager-in-training at Hotel Athenee. I was able to gain a better understanding in terms of French service and what is required for a luxury brand. I worked there for about 11 months. I then moved on to working with Union Square Hospitality Group, which is owned by Danny Meyer. I worked as a server assistant at Maialino for around 6 months. I got to see the ins and outs of the entire operations and support team. Through an alumni connection and friend, I then had the wonderful opportunity to intern at Eleven Madison Park, a Michelin three-star fine dining establishment. My experiences in New York have been transformative. I was able to understand hospitality from different angles and develop a greater passion to work in this industry. 

What is your favorite part about studying at the Tisch Center?

My favorite part is the abundance of resources and networks that we have within the entire department. I secured my first internship with Hotel Athenee through a career fair. Additionally, I attended a coffee chat with a member from HBS which led to me working at USHG. Lastly, I was able to intern at Eleven Madison Park through a great friend and alumni of the program, Arnold Byun. Arnold and I are very close friends and after sending him my resume, he helped me get an interview two days later. I was the only NYU student to have ever received a summer internship opportunity at Eleven Madison Park. 

What has been one of your favorite classes?

I loved the Human Resources Management class with Dr Hassan M. Abdulhaqq. We were able to learn about human resource within the hospitality industry. The entire class was very fun and taught me what employers are looking for when they recruit new hires. 

What extracurricular activities are you involved in? 

I have been working on a social media company called 1005 Studio (1005studio.com). I am also working on a restaurant business that will be opening soon. In terms of my extracurriculars at NYU, I currently serve as the Event Coordinator for the NYU Restaurateur Club as of last year. 

What do you see yourself doing in the future?

I’d love to use my passion in the food and beverage industry to create opportunities to connect with those around me and share my love of culture and heritage.