Discovering the world of desserts started when I was 18 when my mother began collecting contemporary books in baking and cooking. It was the era of Wilton and Betty Crocker, of Jacques Torres' famous chocolate TV show and Heny Sison. After mom's own well-loved restaurant, Our Place, closed down she was never dissuaded to continue her foray in the kitchen. And there I was savoring the chocolate batter, clinging on to the mixing bowl with my little fingers. The true calling began.
Unsatisfied with self-learning and home kitchens, I joined my first hotel as a Commis at the Hyatt Regency Hotel & Casino Manila during the pre-opening period in 2004. Since then, my career took off to the skies.
To sum up my professional experiences, below is a snapshot of my career to date:
HOTELS, Executive Pastry Chef:
Relevant Hotel Experiences:
Burj Al Arab UAE, Hyatt Hotel & Casino Manila Philippines
RESTAURANTS - Creme Royale UAE, Jonie's Flavored Chicken Philippines, Nouel's Kitchen Philippines
Hotel & Restaurant Administration, University of the Philippines, Diliman
The French Culinary Institute, NY, USA
Notter School, Florida, USA
L’ecole du Grand Chocolat Valrhona, France
"LENOTRE Accreditation", Sydney, Australia
Certifications/Accreditations: “HACCP Implementation Training” Dubai, UAE
“Level 4 Award Food Safety Management” Dubai, UAE
“Chocolatier’s Workshop” Cargill Company, Pennsylvania, USA
Professional Cookery Level IV, New Zealand Qualifications Authority