cca-facultyChef Timothy Neil Abejuela, CCC

A graduate of Diploma in Culinary Arts and Technology Management from  the Center for Culinary Arts, Manila in 2002, and an ACF member and Certified Chef De Cuisine since November 2012, Chef Tim had practiced his profession in various fields such as a  Product Development Consultant for Haagen-Dazs Philippines ,  Corporate Chef in different restaurants and in Banquet & Catering Services. He also took up a Certificate Program in Basic French at Language International and has a National Restaurant Association Servsafe Certification as well. He is currently a Full-time Chef Instructor.

Chef Tim's favorite quote to share: "What will set you apart from all other chefs in the world is not only your skill; but the knowledge you gain, how its applied in your life and your personal style".

 

 

 

 


Chef Gigi Canlas-Angkaw

 A local celebrity chef with a cooking show from 2000-2005; Chef Gigi is decorated with 28 plentiful years of experience in the corporate industry as a Culinary Directress for Century Tuna, Technical Service Manager for San Miguel Corporation --- Magnolia Dairy Division, Restaurant Manager for Cafe Venezia and as well as in managing & creating test kitchens. A graduate of BS Foods and Nutrition, 1979 from the University of the East, she updates herself with the new trends and innovations  in the industry by taking up Continuing Education Programs at the Culinary Institute of America, both in Hyde Park and St. Helena USA. With her broad experience and expertise, she is admired by most of the faculty members and the students.

Currently, she is the Corporate R&D Chef for the Saranggani Bay. She’s hosted and won the 2004 Star Awards for Best Educational Show Host for her travel and cooking show Island Flavors that ran from 2003-2007. She is currently a part-time instructor.



 


Chef Angelica Atanacio, CWPC

Chef Anne is a Diploma in Culinary Arts and Technology Management graduate of CCA, Manila, an ACF member and an ACF Certified Working Pastry Chef. She has worked with one of the most admirable local hotel chains, Discovery Suites. Through the years, she has shown versatility in both Culinary and Pastry courses.

Currently, Chef Anneis the Baking & Pastry Arts Coordinator Since June 2012,  you will mostly catch her at the CCA Podium where most of the Baking & Pastry programs are taught.

 

 

 

 

 

 

Chef Tony Attrill

British Chef Tony Attrill earned his Diploma in Food Preparation and Cooking for the Hotel and Catering Industry, major in European and French Classical Cuisine at he Crawley College of Technology in United Kingdom.

With almost 30 years of experience in catering and kitchen management of various hotels and restaurants in the UK, he definitely has solid background in the techniques and styles of food planning, preparation and stock control. Prior to joining CCA, Manila, he was a Head Chef of several British hotels and restaurants such as, Red Lion Public House Greene King, Seabank Hotel, The Farmers Arms, The Galtee Hotel, Fountain Restaurant, Leavers Manor Hotel, MR Stronis Italian Restaurant, Roebuck Hotel.

 


Ms. Luz Callanta

 

With twenty two years in the Nutrition industry, Ms. Luchie is armed with a BS degree in Community Nutrition and a Master’s in Nutrition from the University of the Philippines, Diliman. She had been affiliated with various companies, attended numerous seminars and conferences, and conducted training programs and consultancies in the field of Nutrition which makes her our resident expert on teaching Nutrition courses.

Besides being a full-time instructor and resident nutritionist at CCA Manila, she is a lecturer at the Department of Food Science & Nutrition - UP College of Home Economics and a contributing writer for many publications as well. Moreover, she  also handles training and consultancy for Triple V Foods Corporation and educates people on First-Aid, Personal Safety, and Food Safety and Sanitation.

Ms. Luchie teaches CCA’s lecture classes on Nutrition, Communication Arts, Food Safety and Sanitation.



 

 
Chef Miraflor Cruz

Chef Mira is a Certified Chef De Cuisine, licensed NC IV in Commercial Cooking from TESDA and an NRA Certified ServSafe Food Protection Manager. A home-grown talent, she graduated from the CCA, Manila with a Diploma in Culinary Arts and Technology Management in 2008.  She followed this up in 2010 with a certificate in Culinary Course in Royal Thai Cuisine from the Blue Elephant Cooking School in Bangkok, Thailand. All these after successfully finishing a Bachelor of Arts degree in Political Science from the Colegio de San Juan de Letran.  She is considered the “Competition Chef” of CCA, participating in many major culinary competitions, and even coming home with medals. She also shares her expertise unselfishly with students, serving as coach and mentor to many students who invariably garnered medals in the competitions they joined. Active in the industry, she is a consultant to many restaurants, setting up their kitchens, developing their menus and recipes and training their staff. Her skills were honed in the demanding kitchen of the Malacañang Palace, working as Chef de Partie, preparing meals for the President of the Philippines and distinguished guests in 2008-2009. At present she is a full-time faculty at CCA, Manila handling diverse courses such as Knife Skills, Stocks, Soups and Sauces (SSS), Food Presentation and Garnishes, Garde Manger, Breakfast and Lunch Operations (BLO), Asian Cuisine, Filipino Cuisine and many more.

 

Chef Frederick Custodio

 

A highly creative and passionate person, 'Chef Richie,' as his peers call him, is an alumni of CCA, Manila. Prior to working on his Diploma in Culinary Arts and Technology Management program, he has experiences  in the IT field. He also worked  as an Assistant Manager at Waterfront Hotel and as a Chef de Partie at Cravings Restaurant wherein he handled the kitchen’s day-to-day operations. Being a member of the faculty team since 2009, he is currently in the mentoring program. Currently , he teaches in Product Identification, Food Safety and Sanitation, Basic Knife Skills (Butchery and Fish Mongery) Soups Stocks and Sauces, Starch and Vegetable Cookeery, Cooking Methods, Basic Bread Baking, Patisserie, Garde Manger, Breakfast and Lunch Operation, French Cuisine, European Cuisine, Asian Cuisine, American Cuisine and Filipino Cuisine classes.

 

 

 Chef Marjorie Domingo

Chef Marj is Diploma in Culinary Arts and Technology Mangement graduate of CCA, Manila. She has worked as a Kitchen Operations Manager at Cantinetta in Makati City and as a Chef De Partie at C2 Classic Cuisine in Shangrila Mall.  She is also a Demo Chef for Nestle Philippines and has been  active in facilitating in CCA Manila's mall tours and cooking demonstrations. Currently, she is a part-time chef instructor at Oceana for the Fast Track Pro-Chef Program and is a volunteer chef instructor for the Culinary Education Foundation.

 


Chef Carol Lavin, CCE

 

As a CCA, Manila graduate with a Diploma in Baking and Pastry Arts and Technology Management, Chef Carol attended loads of continuing education courses here in the Philippines, and in different countries such as Australia, New York, Thailand and Atlantic City. She has specialized in the field of Baking & Pastry Arts which has been evident with her numerous medals and recognition from various Baking and Pastry Arts competitions both locally and abroad.

An ACF member and in November 2011 received her ACF Certified Culinary Educator for Pastry. She also owns a baking and pastry shop business - Le Cafaye Wedding and Celebration Cakes and is currently CCA, Manila's full time chef instructor. Her expertise and experiences has given her the adequate skills and knowledge to teach Advance Cake Decorating, Fondant, Gum Paste Flowers, Patisserie, Bread Baking, Artisan Breads, Cake Technology, Specialty Cakes, Philippine Sweets, Asian Desserts, Custard’s, Soufflé, Puddings and Frozen Desserts.



 

 
Chef Davide Lombardi

 

Chef Davide Lombardi acquired his Bachelors in Hotel and Restaurant Management Major in Culinary Arts at Amerigo Vespucci, Milan Italy. He had 24 years of experience in restaurants and Hotels in Italy and France.  He is also the owner of Puti Bar and Grill in Quezon City since February 2008 up to the present and a Chef Instructor at CCA Manila.

 

 

 

 

 

 

 

 
Chef Annalisa Margarita Mariano

An alumni of CCA Manila, after graduation, she did her continuing education through short courses at The French Culinary Institute in New York, Institute for Culinary Education in New York and Johnson and Wales University, Charlotte, North Carolina. Since 2001,  she has been affiliated with various reputable organizations in the country - The Red Crab group of companies, Hizon’s Catering, Bluewater Group of Resorts, Tupperware Brands and Selecta just to name a few.  She has been a chef instructor of CCA since 2003, and has contributed to the development of the syllabi and course manuals of the school.  She is also a senior lecturer in U.P. Diliman, where she acquired her bachelor's degree at the College of Home Economics in 1998.   Equipped with her learnings and skills she is currently teaching Skills 1 and 2, Soups, Stocks & Sauces, Breakfast and Lunch Operations, Cooking Methods, Quantity Food Production, Product Identification, Bread Baking, Patisserie, Garde Manger, Nutrition, French Cuisine, American Cuisine, Asian Cuisine, Catering and Banquet and Filipino Cuisine.

 

 

 

 

 
Chef April Martinez, CSC

 

Though very young, Chef April’s work ethics is very admirable. This is evident even when she was stilll a student at CCA, Manila;  she was diligent, a team player, intelligent, hard working and had excelled in her classes. After graduation, she worked at Sofitel Philippine Plaza and for almost 2 years she also worked at the Cold Kitchen of Spirals Restaurant, an outlet of Sofitel.

She is teaching Skills 1: Mise en Place and Knife Skills, Skills 2: Meat & Fish Fabrication, Starch & Vegetable Cookery, Garde Manger, Filipino Cuisine, American Cuisine, Asian Cuisine and Continuing Education Courses. She is currently Faculty Administrator for CCA Oceana Campus located at SM Mall of Asia.


 

 

 

 

Chef May Martinez, CPC

Position: Chef Instructor
Subject Taught: Bread baking, Patisserie, Cake Technology and Cake Finishing,Bread and Rolls Technology, Plated Desserts



Ms. Liza Morales

Liza H. Morales is a Management Educator at CCA, Manila. She has 20 years of meritorious Hotel and Restaurant experience having held the positions of Director of Operations and Director of Marketing and Sales in some of the country's top hospitality properties such as the Taal Vista Hotel, Club John Hay, Punta Fuego, Pearl Farm Davao, Island Cove and Club Paradise Palawan. She was also once the General Manager of a boutique hotel in La Union. She continues to work as consultant to food and beverage and resort businesses.

Ms Morales finished her B.S. Degree in Tourism at the University of the Philippines and is completing her Masters in Business Administration (MBA) at the Ateneo Professional School. She occasionally gives out public lectures and contributes articles to some publications and was previously a part-time faculty member of the University of the Philippines Asian Institute of Tourism and Enderun Colleges. 

 

 

 

 


Chef Trisha Ocampo

An alumni of CCA Manila, after graduation, she did her continuing education through short courses at The French Culinary Institute in New York, Institute for Culinary Education in New York and Johnson and Wales University, Charlotte, North Carolina. Since 2001,  she has been affiliated with various reputable organizations in the country - The Red Crab group of companies, Hizon’s Catering, Bluewater Group of Resorts, Tupperware Brands and Selecta just to name a few.  She has been a chef instructor of CCA since 2003, and has contributed to the development of the syllabi and course manuals of the school.  She is also a senior lecturer in U.P. Diliman, where she acquired her bachelor's degree at the College of Home Economics in 1998.   Equipped with her learnings and skills she is currently teaching Skills 1 and 2, Soups, Stocks & Sauces, Breakfast and Lunch Operations, Cooking Methods, Quantity Food Production, Product Identification, Bread Baking, Patisserie, Garde Manger, Nutrition, French Cuisine, American Cuisine, Asian Cuisine, Catering and Banquet and Filipino Cuisine.

 

 

Chef Ojie Reloj

Initially an achitect by education and profession, Chef Ojie Reloj had a career shift when he pursued his passion for the culinary arts.   His expertise in Asian and Filipino Cuisine made him a consultant for various food establishments like  Nonya Restaurant, Penang Restaurant and Sugar House.

A veteran chef, Chef Ojie has been teaching in CCA, Manila for years.  He teaches Asian Cusine, Filipino Cuisine, and Breakfast Lunch Operations.




Chef Melissa Sison, CEC

Chef Melissa Sison is currently the Program Director of CCA Manila, she began her career at CCA since as the Academic Programs Manager. She is a graduate of SHA Ecole Des Roches, Bluche, Valais Switzerland with Diploma in Hotel and Restaurant Management and she holds a Master's Degree in Entrepreneurship from the Asian Institute of Management,  and continuous to pursue further education by travelling and attending continuing education programs and conventions abroad such as Culinary Institute of America ( Napa), Food Service Educators Summit in Kendall College in Chicago and the annual ACF convention in various parts in the US.Her knowledge and experience in the industry gave her the award as one of the top 5 Bravest Chefs and Promising Chef in the Philippines in 2000, the ACF Presidential Coin in March 2010 for her entrepreneurial contribution to culinary education, the highest honor an ACF member may receive is the ACF Presidential Medallion which Chef Melissa received in July 2012 at the ACF Orlando Convention, she also holds the title as the first Filipina ACF Certified Executive Chef  and Certified Culinary Administrator in the Philippines.  She owned and operated  restaurants such as Salumeria Cafe, My Little Kitchen, Mr. Rockefeller, Butter Diner and also served as Executive Chef for Research and Development of Oyster Group of Companies.She is committed in continuously improving culinary education to its highest potential here in the Philippines.


Chef Jon Leonard Tin

Position: Chef Instructor
Subjects Taught: Asian Cuisine, Filipino Cuisine, Soups, Stocks and Sauces (SSS), Starch and Vegetable Cookery (SVC), short courses

 

 

 

 

 

 

 

 

 


Chef RJ Ungco

A graduate of Ecole Les Roches, Switzerland, Chef RJ has worked for various international restaurants.  Some of which are Parmiggiano, Mary Grace, 1521, Ponzo's Cafe, Verve, and Victoria Wave.  He currently teaches at CCA's Satellite School at Oceana, in the 6 Months Fast-Track Pro Chef Program.  He currently handles cuisines and restaurant service operations.


Chef Raymond Diaz de Rivera

  • 1992 graduated with a BS hotel and Restaurant Administration degree from the University of the Philippines
  • 1993 worked as part of the opening team of the Makati Shangrila Hotel
  • 2002 moved to the cruise lines, first for Norwegian Cruise Lines  then for Cunard Lines onboard the Queen Mary 2
  • 2009 moved to CCA as full time instructor

 

Ms. Kathleen Capulong

Ms. Kate is a graduate of a bachelor's degree in Marketing at the De La Salle University. She took up her Masters of Business Administration at De La Salle Graduate School of Business where she was a consistent dean's lister. She also took up Human Resource Management from the De La Salle University School of Professional and Continuing Education with highest marks. She has also completed her academics for Masteral in Entreupernship at the Asian Institute of Management. She has just recently studied at the Ritz Carlton Leadership Center in San Francisco, USA under their Executive Classes Program.

Currently, she is the General Manager for Cauayan Island Resort, El Nido a 5 star exclusive resort in Palawan. She is also the Project Manager for an eco tourism project in Palawan for ABS CBN Foundation. She was President of MOST Institute Culinary School and held other executive positions from various corporations. She is also consultant to various restaurants resorts and businesses. Ms. Kate is part-time teaches at CCA Manila and handles the following subjects: Human Resource Management, Restaurant Service Operations and Quantity Food Production and Cost Control.

 

CHEF NOEL DE LA RAMA

Chef Noel is our visiting chef from New York, he will be doing a guest teaching at CCA Manila-Katipunan Campus from June to the last week of August this year. He will be handling the Soups, Stocks, and Sauces class for July and for August, he will take the lead for Cooking Methods.

Currently, Chef Noel is a personal chef in New York since 1997 after working in various establishments such as Bela  (NY), Café Botanica (NY), The Grand Hyatt Hong Kong and Grassi’s (Manila).  He is a graduate of BS in Hotel and Restaurant Management from UP Diliman (1992), completed his Associate’s degree in Culinary Arts from the Culinary Institute of America in New York  (1996) and earned a Certificate in Pastry and Baking Arts from the French Culinary Institute (1998). Chef Noel continues to hone his skills and knowledge by constantly travelling and attending special classes around the world.

Chef Noel will be at CCA Manila every June to August of every year.