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.