Ramzy Asmar
Associate Professor
I have 40 years of combined education, teaching and field experiences ranging in all levels of bakery and restaurant service to upscale establishment and even a kitchen chef/manager position at a television studio in Chicago, IL. I moved to Chicago after graduating from the California Culinary Academy in San Francisco in 1993 and worked as a line cook before ending up in several bakeries. Eventually landing a pastry chef position in an upscale deli (precursor to grocery store’s ready-to-go meals) and was the opening Pastry Chef of Spruce, a high-end American Regional restaurant, in downtown Chicago, IL. With a growing passion for teaching, in 1996, I accepted a position as Chef/Instructor at The Cooking Academy of Chicago for 4 years. After moving to Salt Lake City, UT in 2000, I worked as Pastry Chef at Bambara in the Hotel Monaco before working at several bakeries, resorts, and one golf course as a line cook. At one bakery, Cafe Normandie, I worked in pastry production area, then was promoted to Pastry Chef of Boulevard Restaurant. I even had a guest appearance on Good Day Utah in the early 2000s with a recipe featured in the show's annual cookbook. In 2008, I had the honor of being hired as the first full time faculty at the new Art Institute of International Cuisines in Salt Lake City (AiSLC) campus. For 8 years, I helped develop curriculum and build the student populations to over 300 students. While teaching at AiSLC, I received my Master’s in Educational Leadership in Higher and Post-secondary. After leaving AiSLC, I was an adjunct instructor teaching in both the Baking and Pastry and Culinary programs at Utah Valley University as well as Park City Culinary Institute before starting at Bunker Hill Community College in September 2022. I have a diverse teaching background in 4 different styles and levels of culinary schools for 20 years. I bring a passion and unique perspective no other instructor can match when it comes to the education of my students.
Stefani Butella
Assistant Professor
- B.S., Restaurant, Food and Beverage Management, Johnson & Wales University
- A.S., Culinary Arts, Bunker Hill Community College
- Certificate, Baking and Pastry Arts, Bunker Hill Community College
- Certificate, Mixology, International School of Mixology
- Certificate, Federation of Dining Room Professionals
Chef Butella has been teaching as an adjunct at Bunker Hill Community College since 2017 and as a full-time professor since 2022. Her previous work experience around New England includes a variety of baker and pastry chef positions with small businesses and large corporations including Sonesta Hotels International and UMASS Amherst. She has a passion for event planning and enjoys teaching Culinary, Baking, and Hospitality courses.
Alicia Harris
Assistant Professor
- B.A., Art History, Syracuse University
- Culinary Arts Degree, Culinary Institute of America, Hyde Park, New York
While pursuing her degree in Art History, Assistant Professor Harris realized that she had a great passion for food. After receiving her Culinary Arts degree, Assistant Professor Harris took her knowledge of wine, food, and pastries to the Hospitality industry, and after several years of working in the back of the house as Prep Cook, Cook, Pastry Sous Chef, and Caterer, Assistant Professor Harris decided to share her passion of gastronomy with students and food lovers. She began her teaching career in culinary arts at the County College of Morris in Randolph, New Jersey and started teaching in the Hospitality department at Bunker Hill Community College in 2012.
George Kelley
Professor
- B.A., English, University of Massachusetts, Lowell
- A.S., Culinary Arts, Bunker Hill Community College
- Non-degree, California Culinary Academy
- M.S., Gastronomy, Boston University
Professor Kelley has worked in food and beverage for over 35 years, during which time, he has worked as Executive Chef, Food and Beverage Director, Garde Manger Chef, Banquet Chef, Restaurant Chef, Food and Beverage Controller and Owner of a catering company. Among others, he has worked for corporations such as Starwood Hotels, Royal Sonesta Hotels, The Inn at the Opera in San Francisco, and The Hampshire House in Boston. Professor Kelley began teaching at Bunker Hill Community College as an adjunct instructor in 2002 and became full time in 2005. Professor Kelley has taken various professional development courses at the French Pastry Institute in Chicago, and Kendall College.
Lauren Locke Maguire
Professor
- B.S., Management, Northeastern University
- M.S., Education / Educational Administration, UMass, Lowell
- Certified Travel Counselor, The Travel Institute
Professor Maguire has more than 30 years of experience in the travel and meetings industries. Over the course of her career she has worked as a Travel Agent, Corporate Travel Manager, Tour Escort and Meeting Planner. Professor Maguire was an adjunct instructor at Middlesex Community College for 17 years, and joined the Hospitality Department at Bunker Hill Community College in 2005. Areas of interest include Hospitality and Business Law and Human Resources. Professor Maguire tries to instill a love of life-long learning in her students and the ability to build a successful, meaningful career.