Master of Science degree in Culinary Leadership and Innovation at Institut Paul Bocuse, France, in partnership with Haaga-Helia University, Finland and University of Stavanger, Norway.
Certificate recipient by École Hôtelière de Lausanne and Alain Ducasse Education.
Worked in a hotel and school pre-opening team as a Sous Chef, Culinary Program Manager and Assistant Instructor for Dusit Hospitality Management College and DusitD2 Hotel in Metro Manila, Philippines.
Fine-dining, Michelin star restaurant experience in Paris and 5-star luxury hotel kitchen experience in New Orleans.
Bachelor's Degree in International Hospitality Management Major in Culinary Arts at Enderun Colleges, Philippines.