Rest assured that CACS gives you the country’s best mentors. The Center for Asian Culinary Studies takes pride in employing the best practicing chefs in the country eligible to realize the mission and goals of the school. When determining acceptable credentials of its faculty, we consider competence, effectiveness, capability, including undergraduate and graduate degrees, related work experiences in the field, professional licenses and certifications, honors and awards, or other demonstrated competencies and accomplishments that contribute to successful teaching and student learning outcomes. For all cases, the Center for Asian Culinary Studies is responsible for justifying and documenting the qualifications of all its faculty to maintain the highest standards for culinary & pastry arts education.
Gene Gonzalez, President At age 23, he opened, as chef-owner, Cafe Ysabel in San Juan. He is a Chef instructor to the Professional and Recreational courses. Aside from a series of apprenticeships in France and Italy, he has completed various specialized courses in food arts, Culinary Institute of America and the California Culinary Academy. He has undertaken research and development projects with major food manufacturers and flavor laboratories. He is a co-founder of the Alta Cocina Filipina, the movement for contemporary Filipino cuisine. An avid writer, he is a writer to a weekly food page for one of Manila’s major newspapers and authored cookbooks including “Cocina Sulipena” a book on 19th century recipes from Pampanga. Chef Gene is the only Ten Outstanding Young Men awardee in Culinary Arts and at present, author to a book series on Philippine cuisine. He was also a board member of the College of Saint Benilde and at present, conseiller culinaire of the National board of the Chaine des Rotisseurs and also member of the London based International Wine and Food Society.
Junjun de Guzman
Chef Jun Jun is a graduate of the British owned Peregrines’ Cooking School whose teachers were professors of Le Cordon Bleu London. At present he is consultant to several food establishments,restaurants, institutional food companies and bakeshops. He is our Programs Director and Chef Instructor in our Professional and Recreational programs. A United States Department of Agriculture Council of Chef and chef trainer of their demo kitchen. He graduated from intensive chocolate training program from Barry Callebaut Chocolate College and recently took further studies in Baking Technology from the American Institute of Baking, Manhattan, Kansas under the Cochran Culinary Fellowship Program. He also took numerous Cuisine and Pastry classes at the Institute of Culinar Education, Manhattan, New York.
Chef Gino graduated top of his culinary class and is at present Instructor in Recreational and Professional classes at the Center for Asian Culinary Studies. He is the Executive chef of Café Ysabel. He completed a culinary program sponsored by the USDA and is certified by them. Gino graduated from an Intensive Chocolate training program form the Barry Callebaut Chocolate College and recently trained in France under the professional culinary program at the ADF- Le centre de Formation d’ Alain Ducasse. He is a graduate of the Food Styling course at the Culinary Institute of America, Hyde Park under the Cochran Fellowship which is a scholarship program granted under the USDA. Gino recently spent a month in Napa Valley taking several courses at the Greystone Culinary Institute of America. At present, he is the vice conseilleir culinaire of the Paris based gourmet society which is the Chaine des Rotisseurs, Manila chapter.
Well known as caterer and cake designer, Betina owns the famous catering firm Gourmet’s Palate and now owns a school teaching recreational classes. She is one of the best authorities on Spanish cuisine having studied and observed extensively in Europe.
Owner and president of Park Avenue desserts, he finished his technical baking program at the Los Angeles Institute. His stints in the U.S. include flying coast to coast as Patissier for the prestigious Stars group of restaurants. He recently finished his European training program at Valrhona and Callebaut.
Chef Henry hails from Hongkong and has established a chain of restaurants called Good Earth Tea House. He also owns Good Earth roasts (GER), a new café al fresco concept in the new Rockwell center.
As a student, she was a gold medalist in her professional culinary program. Adoree also took several professional courses at the Culinary Institute of America before being an entrepreneur in the food business.
Also a graduate of the professional program, Chef Toto is currently the assistant of Chef Gene. He belonged to the team of Chef Gene Gonzalez when they represented the country in the Philippine Gastronomic Festival at Meritus Mandarin Singapore and did the Logistical planning for the Asian Tourism forum in 2006. He has taken various Master classes in Chiang Mai for Thai Cookery and Master Programs in Vietnam for authentic Vietnamese Cookery.
With perfect scores in her pastry course, Ana is one of the most preferred wedding cake decorators in the country. In the U.S., she mastered the Wilton method and took other classes under cake decorating author Nikolas Lodge.
After obtaining a degree in HRM at UST, Hannah pursued her culinary calling and topped the CACS professional program. After her course, she became operations manager of the DOME Cafe chains. At present, Chef Hannah teaches and operates her own food outlets.
Nga Nguyen de Lemos
Chef Annie is a native of Saigon who set-up the famous Vietnam Food House Chain. At present, she is a teacher in the professional and lifestyle programs of the Center for Asian Culinary Studies and is setting up a Vietnamese supermarket deli and restaurant
Shim Khun Huh
is a native of Pusan or the classical court area of Korea. Her experience in teaching traditional and modern Korean cuisine has made her consultant to air line catering principals and to Tagaytay Highlands International Resort and Country Club.
Leading teacher of Thai Classical cuisine in the country today, she was awarded by the Thai government for her efforts in spreading the appreciation of Thai cuisine in Asia and in Europe. Chariya has been chef-consultant to several Thai restaurants in the country and specializes in royal and modern Thai recipes.
Yoshio is a graduate of Tsuji Cooking School with a specialization in Japanese cuisine. His extensive experience in set-up and hotel operations gave him a 1984 Chef’s on Parade Gold Medal in Manila. Presently, he is consultant to major Japanese product purveyor and several restaurants in the Philippines.
Bel is our leading lecturer in gastronomy, culinary theory and basic wine knowledge. Bel is holder of a masters degree in Gastronomy at Australia’s Adelaide University.
Apart from being editor of 2 prestigious magazines, Cecille holds one of the highest levels in languages at the Alliance Frances. She presently teaches basic French in CACS and is invited to grade the students during the gastronomic repertoire.
Giannina Gonzalez, School Administrator
With a love for photography and film, Giannina finished her BA in Communication Arts at the De La Salle University Manila. Then she finished her Professional Culinary Training at CACS. She then became an assistant food stylist under the Supreme Food and Beverage Consultancy for a year and flew off to New York to take the Food Styling Course in CIA under Delores Custer. She also took the Master Food Styling Program under Denise Vivaldo in California. She has also taken Master Classes in Thai Cuisine in Chiang Mai under Sompon Nabnian. Giannina is currently the Operations Manager of CACS and is also working as a freelance food stylist for photography and video productions. She also manages their satellite stalls called Chef Gino’s Gourmet in SM Hypermart Pasig, Fairview and the Mall of Asia. She, along with her brother, Gino, recently opened a restaurant named Buenisimo which has become highly rated before it reached it’s 6th month in operations.