Mary Beth Barton
- A.S., Culinary Arts, Johnson and Wales University, RI
- B.S., Food Service Management, Johnson and Wales University, RI R.I.
- Certificate, Mixology, International School of Mixology
Professor Barton has over 40 years of experience in the Hospitality Field having worked in various hotel and restaurant kitchens, dining rooms, function facilities and retail baking outlets. She began teaching at Bunker Hill Community College in 1985 with prior instructional periods at Newbury College and Johnson and Wales University. Professor Barton has taken various professional development courses at the French Pastry Institute in Chicago, and Kendall College.
E. Alicia Harris
- 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.
Lauren Locke Maguire
- 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.
- 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.
- A.S. The Culinary Institute of America
- B.S. and Master in Career and Technical Education, University of Central Florida
- Certified Culinary Administrator, American Culinary Federation
- Certified Serve Safe Instructor
Chef Leonard has been the Department Chair and Lead Chef Instructor at the Lorenzo Walker Technical College for the past 20 years and has also taught adult specialty Culinary/Pastry programs at night. Chef Leonard has been employed as a Pastry Chef (ZOES Naples, Yankee Silversmith); Chef and Manager (The Old Manse Inn); Owner of Café To Go Retro and Cape Cakes. Chef has also worked at Naples Grande Hotel, Naples, Fl; Beaver Creek Resort, Beaver Creek CP; and Petite Marmite Worth in Florida.
- BA Law & Accounting, University of Limerick, Ireland
- Certificate in French Pastry, Ecole Nationale Superieure de la Patisserie, Yssingeaux, France
Chef O’Sullivan currently teaches at both Bunker Hill Community College and the Cambridge School of Culinary Arts. Chef O’Sullivan has previously taught at the Instituto Culinario de Mexico, Puebla, Mexico. In 2018, Chef was part of the Mexican team at the Culinary World Cup. Prior to Mexico he worked in Europe, including in London with Michelin-starred chefs and in Ireland at award-winning restaurants as well as being a head chef in other restaurants.