Faculty of Global and Community Studies
School of Tourism Management

604.986.1911 ext. 3562
Cedar Building, room CE351


Diploma (PIDP), Education, Vancouver Community College, 2013.

M.Sc., Tourism and Travel Management, University of Nottingham, U.K., 2009.

MBA, Hospitality Marketing, Les Roches International School of Hotel Management, Switzerland, 2004.

BBA, Hospitality Management, Les Roches International School of Hotel Management, Switzerland, 2003.


Nazmi Kamal (M.Sc., University of Nottingham, 2009) is an instructor in the School of Tourism Management. He is a husband and father of two sons, proudly living in Delta, B.C.

Kamal comes from the Palestinian diaspora in the Middle East, born in Jordan and raised in the United Arab Emirates; he launched his interest in hospitality at age 17 when he joined Ecole Les Roches in Switzerland to study hotel management.

His learning journey acquired him an MBA in Hospitality Marketing and a Master of Science in Tourism and Travel Management. During his studies, Kamal trained in world-class hotels in Switzerland and the United Arab Emirates before settling in Abu Dhabi’s Kempinski Emirates Palace as a restaurant manager in 2004. Within the following five years, Kamal has shifted from hospitality operations to event planning and convention management.

Nazmi Kamal arrived in Canada in 2009 as a skilled immigrant and went through the tough and long immigrant resettlement process. He started teaching at the Art Institute of Vancouver as a culinary instructor in 2012, joined Eton College as a tourism instructor in 2014 and finally landed his dream job here at Capilano University in 2017, where he has been ever since.

Kamal teaches a variety of courses at the University including Tourism Sales, Convention Management and Gastronomy Tourism. He has also been a previous member of MPI, ICCA and is currently a member of Skal International and HSMAI.

If not on campus, Kamal can be found in his scratch kitchen at home, windsurfing or visiting farm stalls.

I have developed an interest in hospitality and food from an early age but my most recent years have been influenced heavily by the science of Gastronomy (eating well). My classrooms are usually filled with hands-on storytelling and experiences that draw on learners' knowledge and experiences.

As an advocate for culinary, gastronomy and everything food, I encourage exposure, trial and participation, technically and metaphorically. Having related to several cultures and micro-cultures within the Middle East, Europe and North America, I now possess a broad understanding of food and service cultures from around the world.

Fortunately, my move to Canada has enriched my understanding and connection to its Indigenous peoples and their ways of life, particularly from a culinary perspective.

I believe in the power of subjects in my classrooms and place topics at center stage while breaking down barriers between instructor and student. I also, like to focus on experiential and land-based learning where appropriate while constantly bringing my students together with industry partners every moment possible.