• Chef Trisha Ocampo
      Chef Trisha earned an Associate Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts in California and has a Bachelor’s Degree in Management of Financial Institutions from the De La Salle University (1994). She owns her own catering company, “By Word Of Mouth” since 2000 and has worked in various restaurants in the United States such as Heirloom Bakery where she was the kitchen manager or sous chef, The Boiling Pot as kitchen manager or sous chef and Barristers Tea Room where she was a chef. Since she moved back to the Philippines in 2010, she has been a part of the Faculty of the Center for Culinary Arts, Manila. She is constantly honing her skills and knowledge by traveling and attending special classes and seminars, like the Blue Elephant Cooking School in Bangkok, and Andy Matsuda’s Sushi Making Course from Sushi Institute of California, to name a few. She was part of the team that was sent to Korea for one month to learn the food and culture through the Professional Korean Cooking Course Program. Other accomplishments include garnering a certification by TESDA for Commercial Cooking NC IX, and TM1 for NTTC. Additional certification includes The Enterprise Trainer Assessor’s Skill Set Barista Trainer and Assessor Certification by William Angliss Institute, Australia. She has been with the company for more than 5 years now, and is teaching Product ID, Pro Chef, Green Chefmanship, SSS, SVC, Cooking Methods, Nutrition, Food Presentation, Patisserie, RSO, Garde Manger, BLO, American, French, European, Korean, and Catering Classes. Also, she has been doing various consultancies for restaurant and has a regular column for Appetite Magazine since 2014.
      • Chef Angelica Atanacio
        Chef Anne is a graduate of CCA Manila and an ACF Certified Working Pastry Chef. She attended Ewald Notter Sugar Pulling class last November 2013 at the Macaron Training Center, Bangkok. She has worked with one of the most admirable local Hotel chain, “Discovery Suites”, managed by the Rain-tree Group. She manages her own business, “Anghelica’s Desserts”. Her business gained a lot of attention and was part of the Philippine Daily Inquirer’s Lifestyle Best Desserts of 2014, top 10 Pinoy Reinvented Desserts by SPOT.PH, Lori Baltazar’s top 10 Desserts for 2014 bySPOT.PH and Top 5 Sweet Treat in Manila. It was also featured in Yummy Magazine, Asian Dragon Magazine and F&B World Magazine. She was also featured in Breakfast at ANC and Kris TV representing CCA and Angelica’s Desserts. Currently, Chef Anne is the Baking and Pastry Arts Coordinator since June 2012.
        • Chef Kerwin Funtanilla
          Chef Kerwin is a Diploma in Culinary Arts and Technology Management graduate of CCA, Manila. He is a NRA Certified ServSafe Food Protection Manager and has a NRA Certificate in Professional Cooking Course Completion, Certificate on HALAL Cooking Workshop and Certified TESDA NCII and NTTC Assessor in Commercial Cooking and Baking and Pastry. Chef Kerwin served as a culinary head of MOST Institute and represented it as a competition coach/mentor. He also received several prestigious awards from different competitions. Currently, he works as full-time chef instructor at CCA, Manila and works as a demo chef for one of the famous food company in the country, Nestle Philippines.
          • Chef Annalisa Margarita Mariano
            An alumna of CCA Manila’s Diploma in Culinary Arts and Technology Management program, Chef Annali continued and further enhanced her culinary 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 and 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. She has also created the manual for the partnership of CCA Manila and Miriam College Entrepreneurship Major in Culinary Arts Course. She is a certified Servsafe instructor and has ProManagement certifications both in Culinary and Baking. She also undergone training in Korean Cuisine October last year, with partnerships in Seoul Arts College and Uiduk University.
            • Luz Felicidad Callanta
              With thirty 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. A board-certified licensed Nutritionist-Dietitian, 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 part-time instructor and resident nutritionist at CCA Manila, she is a lecturer at the Department of Food Science and Nutrition – UP College of Home Economics. Moreover, she is a co-author of a 3-part book entitled “Cooking for Health” from Anvil publications. She served as a member of the board of the Philippine Association of Nutrition (PAN) from 2013-2015. She is, at present, a board member (assistant treasurer) of the Philippine Society of Nutritionists and Dietitians (PSND). She has also served as a consultant with Nestle Philippines, FlyAce Foods Corporation and Armadillo Holdings Inc, for its Lola Maria’s Restaurant. She is also the Coordinator as well as co-author on the subject of Nutrition for a textbook for Music, Arts, Physical Eduction and Health (MAPEH) for Grade 7-10 under ABIVA publishing as well as editor for CCA: 20 Bold Years (a compilation of well-loved recipes), written in partnership with Kenwood Philippines. Ms. Luchie teaches CCA’s lecture and laboratory classes on Nutrition and Dietetic Desserts as well as Green Chefmanship under the Diploma in Culinary Arts and Technology Management (DCATM) program and the Nutrition and Wellness in Culinary Management and Sustainability in Culinary Management under the Bachelor of Science in Culinary Management (BSCM) program for CCA, Manila.
              • Chef Carol Lavin
                Chef Carol is a graduate of Bachelor of Science in Business Administration, Major in Management from the University of the East. As a CCA, Manila graduate with a Diploma in Baking and Pastry Arts and Technology Management, Chef Carol attended loads of continuing education courses namely, Advanced Gum Paste Foreign Method and Master in Cake Decorating at Heny Sison Culinary School, Manila, Authentic Thai Cuisine and Desserts – Dusit Thani College, Thailand, Advanced Decorating Technique and Artisan Breads – Culinary Institute of America, New York, and Coffee Academy – William Angliss Institute, Australia. She has specialized in the field of Baking & Pastry Arts which has been evident gaining awards, Bronze Medal – Fondant Cake Decorating at USA, Gold Medal – Plated Dessert Free Style at Chefs on Parade, Bronze Medal – Dress the Cake at Food and Hotel Asia, Singapore and recognition from various Baking and Pastry Arts competitions both locally and abroad. She is an ACF member, a Certified Working Pastry Chef and Certified Culinary Educator. She also holds a Certificate III in Retail Baking/Bread, TAFE, William Angliss Institute, ServSafe, NC-IV, NC-III and NC-II Certified. 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.
                • Elizabeth H. Morales
                  Liza Morales is the Business Development and Public Relations of CCA Manila where she is also a Management Educator. She has 20 years of meritorious hotel, resort 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, The Manor at Club John Hay, Club Punta Fuego and Terrazas de Punta Fuego, Pearl Farm Davao, Island Cove and the exclusive Club Paradise Palawan. Early on in her career, she already became the General Manager of a boutique resort-hotel in La Union. In the greater part of her industry stint, Liza served as a key member of the property’s Executive Committee exposing her to all the aspects of hotel operations, finance, marketing and business development. Liza Morales started her career as a tourism researcher and later on as Tourism Planner of Consult Asia. She is part of the team that developed the Tourism Master Plan for Region I for the Phil. Department of Tourism. Liza is a respected personality in the country’s tourism and hospitality field having contributed significantly through her works in resort-hotels. She continues to work as consultant to food and beverage and resort businesses such as to Fairways and Bluewaters, Boracay’s largest resort enclave. Ms. Morales finished her B.S. Degree in Tourism at the University of the Philippines and finished all academic requirements for a Master’s degree in Business Administration (MBA) at the Ateneo Professional School. She occasionally gives out public lectures and contributes articles to some publications. Prior to joining CCA Manila and while working full-time in the resort-hotel industry, Liza served as a professional lecturer at the University of the Philippines Asian Institute of Tourism and Enderun Colleges. In January 2014, she passed the written exam of the Certified Hospitality Educator (CHE) of the American Hotel and Lodging Educational Institute. Liza teaches Marketing, Cost Control, Purchasing, Human Resources Management, Business Communication, Wine and Beverage and National Service and Training Program.
                  • Chef Noel De La Rama
                    Chef Noel is our visiting chef from New York, who teaches at CCA Manila-Katipunan Campus. 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).He handles European Cuisine, French Cuisine, and Skill 1 & 2. 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). Aside from this, he has been part of the catering business in NYC since 1995, he was a catering chef with Olivier Cheng Catering, Neumann’s Catering, Showstoppers Incorporated and The Rose Group. Currently, he is part of the Real Foods Catering, also in NYC. Chef Noel continues to hone his skills and knowledge by constantly travelling and attending special classes around the world. Recently, he was a part of the Philippine delegation in Salone del Gusto in Turin, Italy in October 2014 and at the Madrid Fusion Festival in Madrid, Spain last February 2015. In addition to this, he has done various food and wine tasting events in town. Presently, he had requests to do some consultancy work as well.
                    • Chef Patricia Lacuanan
                      Chef Patricia is a pastry chef with a life-long passion for cooking and baking. She is a Bachelor of Science in Hotel and Restaurant Management degree holder from University of Santo Tomas. After receiving her Certificate in Culinary Arts at the New York Restaurant School, she worked as a pastry assistant in San Domenico, New York, under Chef Eric Gerard, who brought her with him when he moved to Tavern on the Green in Central Park. She was pastry sous chef at Eleven Madison Park, a consistent placer in the World 50 Best Restaurants list, and pastry chef at Oceo restaurant, both also in Manhattan. She has worked at the Hotel de Crillon's Les Ambassadeurs in Paris and the historic Waldorf Astoria in New York, New York Hilton and Towers, just to name a few. She currently teaches the Bread Baking and Patisserie course at the Center for Culinary Arts in Manila, which she herself mastered at L’Ecole Gregoire Ferandi in Paris.
                      • Chef Jose Montalbo III
                        Chef TJ is an alumnus of CCA, Manila. He continued his education at the Institute for Culinary Education, New York. He is a Certified HALAL Practitioner, TESDA Certified in Bread and Pastry Production and Commercial Cooking, NRA Certified SERVSAFE Food Protection Manager and has a Certificate in Bartending as well. Chef TJ has 13 years of culinary experience ranging from kitchen operations to classroom interaction. He worked at several restaurants, Tavern on the Green Bar and Restaurant, C2 Restaurant and Bar, Garibaldi Fine Italian Restaurant, and Café 137. He was previously the campus director of MOST Institute, Pampanga and was also a freelance consultant for kitchen and restaurant management for Zola Restaurant, Dolce Di Vino and Garibaldi Fine Italian Restaurant.
                        • Chef Harold Punsalan
                          Chef Harold is a Bachelor of Science in Business Administration, Major in Accountancy degree holder from Holy Angel University. He then pursued his culinary career by taking Diploma in Culinary Arts and Technical Management at CCA, Manila in 2004. He also had his continuing education at Lyceum of the Philippines, Culinary Institute, gaining a Diploma in Baking and Pastry Arts Program. He is a Certified ServSafe Instructor, Registered ServSafe Examination Proctor and ServSafe Certified. Chef Harold is a consultant and chef instructor at Dominican College of Tarlac, Lycuem of the Philippines Culinary Institute and Center for Culinary Arts, Manila. He is the owner of Dracko’s Place consultancy and a head chef and part time owner of Kesley’s Café and Restaurant. He is also a finance manager of Punsalan Trading Center Incorporated.
                          • Chef Wally Salangsang
                            Chef Wally is a graduate of the University of the Philippines with a Certificate in Sports. After graduating from UP, he worked as an Assistant Operations Manager and College Instructor teaching College Algebra, Trigonometry and Rizal’s life at Marikina Institute of Science and Technology. He then entered the culinary world by acquiring a Diploma in Culinary Arts and Technology Management at CCA, Manila. He passed the NRA Food Safety and Sanitation and also gained a Certificate for Pro Management Development Program. He conducted several cooking demos and was featured in several publications namely Manila Times, Manila Bulletin, F&B Magazine, Total Woman Magazine, Business Mirror, and Medical Observer. Chef Wally worked in various restaurants, such as Monsoon Bar and Restaurant – The Linden Suites, NYFD Diner, Palm Grove Hot Springs and Mountain Resort, European International School, and The Medical City. Also, he worked with Compass Group and ISS Facility Services and was the head of the catering division for Philippines with clients such as Shell, Medical City, Hyatt Hotel, Nestle and other international clients from the healthcare, BPO and other business industries. He is currently the President for Intercity Food Innovations Corp., which he put up in 2013 and is currently operating the dietary and F&B of Providence Hospital. Currently operating the dietary and cafteria services of St Frances Cabrini Medical Center, Sto Tomas Batangas, CP Reyes Medical Center, Tanauan Batangas, Daniel Mercado Medical Center, Tanauan Batangas, Qualimed San Jose Del Monte Bulacan, Qualimed Nuvali Sta Rosa Laguna, and the cafeteria of Lyceum of the Philippines University Laguna.