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Ramzy Asmar

Chef Ramzy Asmar has 15 years of teaching and over 30 years of combined teaching and field experiences ranging from bakery and restaurant service to upscale establishments as well as television. He moved to Chicago after graduating from the California Culinary Academy in San Francisco and worked as a line cook and in several properties. Chef Ramzy was the Pastry Chef in an upscale deli bakery and was the opening Pastry Chef of Spruce, a high-end American Regional restaurant, in downtown Chicago. He began his teaching career at The Cooking Academy of Chicago. After moving to Salt Lake City, he was the Pastry Chef at Bambara in the Hotel Monaco before working at several bakeries, resorts, and a golf course as a line cook. His pastry production at Cafe Normandie in Holladay led to the role as Pastry Chef of Boulevard Restaurant. 

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