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Accomplished Executive Chef with over 15 years of progressive leadership experience across luxury hotels, integrated resorts, fine dining restaurants, cruise ships, commissary kitchens, catering operations, and international hospitality. Proven expertise in managing large multidisciplinary hospitality teams, opening new restaurant concepts, leading multi-property culinary operations, standardizing recipes and food costing systems, optimizing profitability, and delivering exceptional guest experiences. International experience in the Philippines, the United Arab Emirates, and the cruise industry.

Highly experienced in hotel operations, menu engineering, HACCP implementation, banquet production, catering, purchasing, inventory management, staff development, and operational excellence.

Executive Chef at Hue Hotels & Resorts Boracay (2024-01 – Present)

Lead the overall culinary operations of a full-service resort, ensuring operational excellence, profitability, and exceptional guest experiences.

• Lead and manage a multidisciplinary team of hospitality professionals.
• Direct all culinary production, menu engineering, and kitchen operations.
• Manage food costing, purchasing, inventory, and supplier relationships.
• Oversee culinary operations across restaurants, banquets, and special events while ensuring consistent guest satisfaction and operational excellence.
• Implement HACCP standards and quality assurance programs.
• Mentor and develop culinary and F&B teams.
• Drive continuous improvements in food quality, operational efficiency, and guest satisfaction.

Executive Chef at Las Casas Filipinas de Acuzar (2023-03 – 2023-12)

Managed culinary operations across multiple hospitality outlets while leading one of the largest culinary teams in the organization.

• Directed culinary operations for two hotel properties, one cafeteria, and one specialty pastry shop.
• Managed approximately 78 hospitality professionals, including 48 kitchen staff and 30+ service and bar staff.
• Standardized food quality, production systems, and operating procedures across multiple outlets.
• Coordinated menu execution and production planning between business units.
• Maintained HACCP compliance and operational excellence across all locations.
• Improved consistency and guest satisfaction through strong culinary leadership.

Operations Kitchen Manager at Deli by Chele (2022-08 – 2023-03)

Managed the central commissary kitchen while supporting expansion projects and multi-site culinary operations.

• Successfully opened three restaurant branches across Metro Manila.
• Managed the company's central commissary kitchen supplying multiple outlets.
• Supervised 38 employees, including 24 outlet staff and 14 commissary personnel.
• Directed catering operations for corporate and private events, including leading the complete culinary execution of a high-profile private wedding reception at the National Museum of the Philippines.
• Led culinary production for promotional pop-up concepts.
• Oversaw purchasing, production scheduling, inventory management, and quality assurance.
• Managed end-to-end event operations including purchasing, logistics, production planning, staffing, kitchen execution, and quality assurance for premium off-site catering events.

Executive Chef at RED Hotel (2022-06 – 2022-08)

Responsible for improving culinary standards, profitability, and operational efficiency.

• Led a 7-member Research & Development culinary team.
• Redesigned the hotel's food menus.
• Standardized recipes across all menu items.
• Developed comprehensive recipe costing systems to improve profitability.
• Implemented operational improvements that enhanced kitchen efficiency and food consistency.
• Established standardized production procedures and quality control systems.

Head Chef at Okane Charcoal Grill House (2019-06 – 2022-01)

Directed daily operations of a high-volume Japanese charcoal grill restaurant.

• Managed a team of 32 hospitality professionals.
• Supervised all kitchen operations, production, and service.
• Managed inventory, purchasing, scheduling, and food costing.
• Controlled food waste while maintaining profitability.
• Ensured HACCP compliance and food safety standards.
• Trained and mentored culinary staff to maintain high operational performance.

Breakfast Chief Cook at Carnival Cruise Lines (2016-12 – 2018-05)

Managed high-volume breakfast production aboard an international cruise ship serving guests from around the world.

• Coordinated large-scale breakfast production.
• Maintained international food safety and sanitation standards.
• Worked within a multicultural culinary team.
• Delivered consistent quality under demanding production schedules.
• Ensured efficient service in a fast-paced hospitality environment.

Commis I at Shakespeare and Co. (2014-01 – 2016-01)

Worked within an international kitchen producing European and Middle Eastern cuisine.

• Prepared international dishes according to company standards.
• Assisted senior chefs during high-volume service.
• Maintained mise en place and kitchen organization.
• Followed HACCP and food safety procedures.
• Worked effectively within a multicultural culinary team.

Chief Cook at Carmen Hotel @ NVC (2011-11 – 2013-01)

Managed daily hotel kitchen operations and food production.

• Planned daily menus.
• Supervised food preparation.
• Managed purchasing and inventory.
• Ensured food quality and sanitation.
• Coordinated kitchen staff and daily operations.

Rotisseur (Intern) at 145° Fahrenheit Prime Steaks & Seafood (2011-02 – 2011-04)

Completed a professional culinary internship specializing in premium meat preparation and grill station operations.

Culinary Trainer at Department of Social Welfare and Development (DSWD) (2010-04 – 2010-06)

Delivered culinary skills training through government livelihood programs.

Kitchen Head at Slow Food Boracay (2025-11 – Present)

Appointed as Kitchen Head of Slow Food Boracay, promoting sustainable gastronomy, local sourcing, and Filipino culinary heritage through collaborative culinary initiatives.

• Appointed as Kitchen Head of Slow Food Boracay.
• Led the culinary team representing Slow Food Boracay during Terra Madre Visayas 2025 in Bacolod.
• Promote sustainable gastronomy and responsible sourcing through culinary collaborations.
• Work with local farmers, fishermen, producers, and hospitality partners.
• Advocate for the preservation of Filipino culinary traditions.

Diploma in Culinary Arts & Kitchen Management – International School for Culinary Arts and Hotel Management

NC II in Commercial Cooking – TESDA

NC II in Baking & Pastry – TESDA

Bachelor of Science in Electronics and Communications Engineering – Adamson University