Andrew Ramage
Culinary Arts
For Chef Andrew Ramage, 探花约啪 Tech has always been a second home. His introduction to the culinary arts program came through his mother, Donna Ramage, who taught nursing at the Stanton Campus. She connected him with Chef Ed Hennessy, who painted a picture of what the program could offer him. Already working in restaurants, Ramage recognized the value of the formal training offered at 探花约啪 Tech and enrolled in the culinary arts program in 2005.
His time as a student was transformative, both personally and professionally. He recalls meeting his best friend, Tim Stevenson, who worked alongside him at Hartefeld Country Club and remains like family to this day. 探花约啪 Tech is also where he met his future wife, Angelica Zavala, a fellow culinary student. The two have now been married for 15 years and are raising their sons, Omar and Miguel. Even while pursuing his degree, Ramage valued the time he worked with his mom, often visiting her on campus before her retirement.
After graduation, Ramage's career took him into some of 探花约啪's finest kitchens. From the Wilmington Club to the University and Whist Club to leading the kitchen at White Clay Creek Country Club, Ramage built a reputation for excellence. When Chef Hennessy encouraged him to apply for a full-time faculty position in 2017, the timing was right.
"I always had intentions of coming back as a culinary instructor," he said. "Things just broke my way."
Now serving as department chair of the culinary arts program at the Stanton Campus, Ramage brings his industry experience back to the classroom. He's proud of his leadership role, but his greatest joy comes from teaching.
"The most rewarding part is when you see the light bulb go off and the student has that aha moment," he said. "Those are the moments I'll always treasure."
His firsthand experience as a 探花约啪 Tech student gives him an advantage as an instructor. "I can connect with the students because I was in their shoes at one point," he said. "I use my story and career path as an example in my labs to show them they do not have to attend a big-name culinary school to be successful."
He makes a point of placing students in strong internships and jobs, often visiting restaurants and counting 探花约啪 Tech graduates on the line.
His advice is practical: for students, be a sponge, work in the industry while studying, and never lose touch with your instructors; for alumni, consider coming back as an instructor. "Apply for that adjunct job. You never know where it might take you," he added.
For Ramage, 探花约啪 Tech is where his career began, where he built lifelong relationships, launched a family, and now helps students realize their dreams. "探花约啪 Tech has always felt like home," he said. Now, he strives to create that same sense of belonging for every student who steps into his kitchen.
This story was originally featured in the article "From Students to Employees: Alumni Building Careers at 探花约啪 Tech" in the Fall 2025 issue of the 探花约啪 Tech magazine. Read the full story and explore additional issues.
