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A native of Switzerland, Chef Jacqueline has been active in the Philippines since 1988 as a pioneering entrepreneur, culinary and organic consultant. She  graduated from the prestigious Cornell University in New York, USA with a degree in Business Administration and Culinary Arts, holding a Masters Certificate in Hospitality Management. She has been in the Culinary Industry for over 30 years.


Chef Luis Rey “Niño” Logarta was a Philosophy student at Ateneo De Manila University, He then pursued his passion and went to a culinary school, graduating in 2003 with a Diploma in Culinary Arts and Technology Management. He is now a well-respected Celebrity chef in the Philippines associated with the biggest TV Networks in the country.


Chef Renato Acol is trained to be an instructor at the Culinary Institute of America, and is a certified hospitality supervisor by the Educational Institute of American Hotel Association. He has been in the industry for 35 years and was the Executive chef of several establishments such as Tagaytay Highlands one of the premier luxury destination in the Philippines, Bermuda Star Lines based in Miami Florida. and Executive sous chef for Royal Caribbean. He received training for Vessel sanitation management course at the Nova Southeastern University in Fort Lauderdale, Florida.


Pauli Antoine Porquez is a graduate of St. Scholastica’s College in Manila with a Bachelor of Science degree in Hotel and Restaurant Management. She took specialized training in Hotel and Restaurant Management at The Charter house Hotel in Causeway bay, Hong Kong and underwent training on Food Safety and Sanitation in Maryland, USA.


Chef Dino Dizon is a Graduate of Occupation Studies Associate Degree from Le Cordon Bleu Culinary Arts and an Associate Degree from the California Culinary Academy. The depth of his knowledge in culinary arts spans the gamut of international cuisine to the intricacies of indigenous exotica. His background includes being a Chef Consultant and Executive Chef to numerous restaurants famous in the Philippines. He has also cooked for Piatti Ristorante, Asia de Cuba-Clift Hotel in San, Francisco California, Big Water Grill and the Hyatt Regency in Lake Tahoe, Nevada.


Chef Armando Calban has been in the industry for 20 years. His passion and drive along with his extensive knowledge in kitchen management has brought him to places, being the former executive sous chef at Cunard Cruise Line based in Southampton England. It has also given him several distinctions in local and international culinary competitions like the Philippine Culinary Cup.


Chef Jack is a well-known consultant for several cafés and restaurants. He graduated at Le Cordon Bleu Sydney Australia in 2001. Previously the Executive Chef at Traders Hotel by Shangri-la, Waterfront Hotels and Casinos in Cebu, and Grand Boulevard as an Exectutive Chef and F&B Manager. He has been with the industry for 25 years.


Chef Ralph Regio specializes in the art of baking bread. He Graduated with honors in his Culinary Arts degree at the De La Salle – College of St. Benilde. His Expertise in baking led him to key positions in several high end hotels such as Sofitel Philippine Plaza, New World Makati City Hotel and the Galaxy Hotel in Macau, being cited as “Star of the Month” by the institution, He is also known for producing a variety of Western and Asian breads.