Chef Ahmad Al Mansouri is a seasoned chef with over a decade of experience in private and luxury dining. From royal households to high-profile families, he’s known for his food safety standards, team leadership, and ability to deliver consistent, innovative meals with precision and care.

From Marikina to Seychelles, Chef Alexandra Gorrero brings nearly a decade of global culinary experience. Trained in international cuisines and TESDA-certified, she has worked as a private chef and chef de partie—crafting everything from fine dining plates to healthy, personalized menus.

Introducing Chef Alvin Isip. With over a decade of experience and a passion for innovation, he’s led kitchens from Cravings to Red Rhino Art Bar. From high-volume events to curated tasting menus, Chef Alvin delivers bold flavors, precise execution, and true culinary heart.

Introducing Chef Anis — a Tunisian chef with a flair for Mediterranean flavors and French pastry precision. Trained in European and Asian cuisines, and seasoned in luxury hotels and private dining, he crafts dishes that are as beautiful as they are delicious.

Chef Anthony Seco brings 12 years of culinary experience from luxury hotels to international restaurants. From Diamond Hotel Manila to Pesto Restaurant in the UK, he’s known for consistency, leadership, and his award-winning skills across buffet, à la carte, and banquet service.

Say hi to Chef Ara! From Brew Panda to City of Dreams Manila, she’s built her skills with heart and hustle. With a background in Hotel & Restaurant Management and hands-on kitchen experience, Ara brings energy, warmth, and a passion for service to every home she cooks in.

Chef Beda Evangelista isn’t just a chef — she’s a food technologist, R&D specialist, and demo chef with over 24 years of experience. From developing Filipino fusion recipes to cooking on TV and coordinating culinary events, Chef Belinda brings creativity, leadership, and a deep love for food to everything she does.

Chef Byron de Lemos has over a decade of experience as Head Chef, Proprietor, and Instructor. Now Culinary Director at The Culinary Arts International, he combines expertise with a passion for teaching and mentoring future chefs.

Chef Christian Alpes brings over a decade of culinary experience from Dubai’s top restaurant groups. Known for his precision and consistency, he’s worked at Yamanote Atelier, Paris Group, and Gusto Café, taking on leadership roles in fast-paced kitchens while maintaining high standards in quality and hygiene.

Chef Evangeline Simon is a skilled culinary professional with experience at Solaire Resort, Apkala Bar, and Estancia de Lorenzo. Certified in Culinary Arts, Bread & Pastry, and HACCP, she specializes in Filipino, Western, and Asian cuisines, and is known for her adaptability in high-volume kitchens.

Chef Jayson Tanaka, trained at the Center for Culinary Arts Manila, is a rising culinary talent from Antipolo to Taguig. He’s led kitchens at Grapevine and Too Close for Comfort, bringing experience in catering, upscale dining, and menu innovation that consistently delights guests.

Chef John Senining brings over 7 years of culinary mastery—from sushi artistry to large-scale private dining. With experience as Head Chef and Personal Chef to executives, he blends precision, leadership, and a love for Asian and Western cuisine.

Chef Lloyd Bautista is a seasoned culinary professional with 8+ years of experience and a sharp eye for detail. From R&D chef to assistant corporate chef, he’s developed menus for top brands, created content for startups, and led kitchens with precision and heart.

Meet Chef Maxine Cornista — a powerhouse in the kitchen with over a decade of experience in luxury hotels like Marriott, Hyatt, Okada, Westin, and Solaire. From guest relations to food safety, she’s led it all. A true chef-leader with heart, precision, and a drive for excellence.

Chef Michael Boter brings decades of culinary experience, having served families, villages, and even VIPs across the Philippines and abroad. From Forbes Park to Doha, he’s known for heartfelt cooking, dependable leadership, and a deep love for food that feels like home.

Chef Richard Mark Gaga-a is a seasoned chef with experience in hotels, restaurants, and resorts. Currently Executive Chef at EC Restaurant Corp., he has also led kitchens at Mesa, Thaiplate, and Pares Hilton. Trained at the Magsaysay Center, he specializes in Filipino, French, Chinese, Thai, and Japanese cuisines.

Chef Robynn Escuadra blends international experience and homegrown skill, having worked aboard Princess Cruises and led his own kitchen at Rapsadoodle MNL. With a background in French cuisine, hotel kitchen operations, and menu R&D, he’s known for his precise execution and passion for elevating everyday dishes.

From Quezon City to Oman, Chef Zel Noveno brings 10+ years of mastery in Mediterranean, Italian, and American smokehouse cuisines. A former Head Chef in Oman with roots in artisan breads and smoked brisket, he blends technical skill, creativity, and consistency in every dish.