Steve Griffiths / Program Director
Culinary Studies

Steve Griffiths acts as an instructor, advisor, and director for the continuing development of the Culinary Studies Program at EMCC. He has held a wide variety of chef management positions in the resort, club, and restaurant sectors of the food service industry that include the Balsams Grand Resort Hotel, Pinehurst Resort and Country Club, and Legal Sea Foods of Boston. As an instructor he has coached several student teams for the ACF Junior Hot Food Competition, as well as the winning team at the 2002 National Collegiate Ice Carving Championships.  He attended culinary school at New Hampshire Community Technical College with further training at the Notter School of Pastry Arts and World Pastry Forum, and has won several awards for ice sculpture.

Jon Hill / Faculty
Culinary Studies

Chef Hill joined Estrella Mountain Community College Faculty to develop the culinary arts program in the summer of 2002. Jon is retired from nearly two decades as an Executive Chef with Westin Hotels and Resorts Inc. Jon is also the former White House Executive Chef for President Ronald Reagan. Before joining EMCC, he was the Executive Chef of the Wigwam Resort from 1992 to 2002. He holds a Master of Arts in Teaching (M.Ed.) from Grand Canyon University, a Bachelor of Science in Business Management from University of Phoenix, and an Associate of Science Degree from The University of Hawaii in Food Service. Jon is a graduate of the 4 year culinary apprenticeship program at The Greenbrier Hotel Culinary Academy. He participated in the James Beard “Great Resort Chefs 2000 Series” in New York City. Jon is recipient of the Escoffier Gold Medal in pulled sugar from The New York Food Salon competition. Chef Hill is a Certified Executive Chef with the American Culinary Federation and a Certified Food and Beverage Executive with the American Hotel and Lodging Educational Institute. 

Stephen J. Shriver / Faculty
Hotel Restaurant Management

Stephen J. Shriver is a Certified Hotel Administrator with fifteen years experience in the hotel business ranging from landscaper to Senior Vice-President of Hotel Operations.  He is a recipient of the ITT Ring of Quality, author of the American Hotel and Lodging Association’s Educational Institute’s textbook Managing Quality Services, served as Chairmen and Vice-Chairman of the AH&LA’s Quality Committee for seven years, and has worked as a consultant for many prestigious hotels and resorts including Canyon Ranch, La Costa Resort and Spa, The Wigwam, and Ritz-Carlton.

Leobardo Ramirez / Adjunct Faculty
Culinary Studies

Chef Leo Ramirez began his career at his family’s restaurant under the guidance of his father, Executive Chef Leobardo C. Ramirez Sr.  After working in several pastry kitchens in southern California, he opened a wholesale bakery in Riverside California and supplied bread, pastry, and desserts to 4 large hotels and 30 restaurants.  In 1994 he created and helped launch the all natural preservative free baking program for 160 Ralph’s Grocery Stores of Southern California.  Since moving to the Phoenix area, Leo has worked with Executive Pastry Chef Perino Jermonti at the Royal Palms Resort, a seven time James Beard recipient and Food Network Star.  Chef Ramirez has also worked with Pastry Chef David Bloom at the Scottsdale Fairmont Princess Hotel and Judy Palmer of the Biltmore Hotel and Resort. Currently, he is the Executive Pastry Chef at the Wigwam Golf Resort & Spa, and continues to hone his skills thru the World Pastry Forums and Albert Uster pastry training in Gaithersburg, Maryland.   Chef Leo is also an active member of the American Culinary Federation.