Culinary Institute

Culinary Institute Faculty Bios

Steve Griffiths / Culinary Institute Program Director and Residential Faculty 
Chef Griffiths gained his culinary experience from the kitchens of the Balsams Grand Resort Hotel, Pinehurst Resort and Country Club, The Crowne Plaza Hotel, and Legal Sea Foods of Boston. In addition to holding Executive Chef, Chef Garde Manger, and Banquet Chef positions, he brings many years of teaching experience to the students of EMCC.  As an instructor he has coached student teams for the ACF Junior Hot Food Competition, as well as the winning team at the 2002 National Collegiate Ice Carving Championships.  Steve earned an AAS in Culinary Arts from White Mountains Community College, a BAS from Arizona State University, and an M.Ed in Educational Leadership from Northern Arizona University.  Further culinary training was received at the Notter School of Pastry Arts, The French Pastry School, and 2006 World Pastry Forum.  He has won several awards for ice sculpture, including fourth place in the single block competition at the 2004 World Ice Art Championships in Fairbanks, Alaska.

Jon Hill / Residential Faculty
Chef Hill joined Estrella Mountain Community College Faculty to develop the culinary arts program in the summer of 2002. He is retired from nearly two decades as a Chef with Westin Hotels and Resorts Worldwide  Inc.  Chef Hill is also the former White House Executive Chef for President Ronald Reagan.  Before joining EMCC, he was the “Mobil Five Star” 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 Societe Culinaire Philantropique Salon of Culinary Arts.  Chef Hill has a “Lifetime” designation as a Certified Executive Chef with the American Culinary Federation and he is a Certified Food and Beverage Executive with the American Hotel and Lodging Educational Institute.

Doug Delong / Adjunct Faculty
Doug joined EMCC as an adjunct instructor in January of 2011. He holds a BA in Management from Ottawa University.  Doug’s hotel/hospitality experience spans 28 years and began at the Mobil Five Star and AAA 5 Diamond Wigwam Resort.  He spent 18 years at the Wigwam Resort and held numerous positions ranging from bus person to director of food and beverage.  During his tenure at the Wigwam, he was selected from a pool of 70 plus managers to spearhead a new resort-wide quality assurance program.  This position afforded Doug the opportunity to learn every aspect of the resort business.  Doug worked at the 4 Diamond Copper Wynd Resort for 7 years, including 4 years as the general manager.  Doug's credentials also include completion of the Total Quality Management Program at EMCC, as well as the 5 course AH & LA Food and Beverage Departmental Specialization Certificate.

Deborah Snyder / Adjunct Faculty
Deborah received her formal training from The Culinary Institute of America in Hyde Park, N.Y., earning an AOS degree. Upon moving to Arizona, Deborah continued to develop her skills by working at The Ritz Carlton Hotel, Sheraton Crescent Hotel, Aramark Foodservice, and The Flamingo Hilton, Laughlin, before moving to Texas to open an historic restaurant in Abilene. In addition to creating cakes and pastries for catering events over the past decade, Deborah has been working as a high school culinary instructor. She has received accolades for her work, including Pride of Peoria 2011 and the Visible Difference Award 2012. Deborah is a certified Certified Pastry Culinarian(CPC) and a Certified Secondary Culinary Educator(CSCE) through the American Culinary Federation.