DCATM Faculty

FULL TIME FACULTY MEMBERS

Chef Timothy Abejuela

An alumnus of CCA, Manila, Chef Timothy Abejuela graduated with a Diploma degree in Culinary Arts and Technology Management. He has worked all over the country for various establishments namely Mati, an authentic Helenic restaurant, Max Brenner Chocolate Café, Haagen-Dazs, The Marco Polo Davao, Claude’s Café De Ville and the Chateau de Busay in Cebu. He has also studied, apprenticed and worked in several culinary schools and establishments in several major European cities. He is an advocate of self-development, and has furthered his craft through experience and education with the addition of Asian courses to his repertoire namely Sushi Classes by Andy Matsuda, and the Professional Korean Course which he took in Seoul Korea. Additional accomplishments include being certified by TESDA for Cookery NCII, Commercial Cooking NCIV and TM1 for NTTC. He is certified by William Angliss Institute, Australia for the Enterprise Trainer Assessor Skill Set (TAFE), and for the “Prepare and Serve Espresso Coffee Course (Barista Training).” He has also garnered the prestigious status of being a “Certified Chef de Cuisine” by the American Culinary Federation.

Chef Angelica Atanacio

Chef Anne is a graduate of CCA Manila under the Diploma in Culinary Arts and Technology Management and is 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. Early 2014, Chef Anne founded her own home-based pastry business “Anghelica’s Desserts” which specializes in traditional Filipino dessert. “Anghelica’s Dessert” gained a lot of attention and was recently awarded the prestigious “Lifestyle Best Desserts of 2014” by the Philippine Daily Inquirer, the country’s number 1 newspaper. “Anghelica’s Dessert” also got recognized as follows: Top 10 Pinoy Reinvented Desserts by SPOT.PH; Lori Baltazar’s top 10 Desserts for 2014 by SPOT.PH and Top 5 Sweet Treat in Manila. It was also featured in Yummy Magazine, Asian Dragon Magazine and F&B World Magazine. Chef Anne was also featured in Breakfast at ANC and Kris TV representing CCA and Angelica’s Desserts. Currently, Chef Anne is the Baking & Pastry Arts Coordinator, a position she has held since June 2012. She teaches baking and patisserie related subject.

Chef Juan Martin Del Prado

Chef Martin is a Diploma in Culinary Arts and Management Technology graduate of CCA, Manila. Prior to joining CCA Manila late 2014, Chef Martin served for 12 years as Food Service Chef of one of the largest and most popular food company in the Philippines: San Miguel Purefoods. Prior to that, he worked at two well-known hotels in the country, Makati Shangri-la Hotel and Astoria Plaza and at the Philippine Airlines Inflight Catering. He also worked as a flight steward for Philippine Airlines. Chef Martin also co-hosted Mobile Kusina Cooking Show and Cooking with Stars with GMA 7. He is an NRA Certified SERVESAFE Food Protection Manager. He continues to attend several seminars and short courses locally and internationally.

Chef Jonnathan Paul Em

Chef Jonnathan is a BS Hotel, Restaurant and Institution Management graduate of DLSU College of Saint Benilde. He decided to pursue further studies by acquiring a culinary degree at the Institute of Culinary Education. He has more than five years of professional experience in New York and New Jersey specializing in International Cuisine and Pastry Arts that focus on taste, nutrition, design and presentation. He worked mostly in New York and New Jersey at several restaurants such as the Gramercy Park Hotel and Lever House. Moving back to Manila, he worked at American Hospitality Academy, as a chef instructor while he and his family were setting up and establishing Paul Calvin’s Deli at Fort Bonifacio, Taguig, a restaurant that reflects his eclectic cooking style and influence and specializes in Healthy Cooking and classic confections. Currently, he founded The Baker’s Table at Teacher’s Village, Quezon City. His unique and innovative nostalgic candy-cakes were recently cited as one of Manila’s best desserts. Baker’s Table was voted Top 10 Best Desserts for 2014 by the country’s leading newspaper, the Philippine Inquirer. Other notable culinary publications such as Yummy and Appetite magazines also awarded Baker’s Table as one of the country’s top dessert place. Chef Jonathan is a frequent TV chef-guest having been invited by Kris TV and Channel 7’s Kapuso mo Jessica Soho show, amongst others. He is completing his Master’s Degree in Education at Miriam College and is just a few units short.

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 & NTTC Assessor in Commercial Cooking and Baking & Pastry. Chef Kerwin served as a culinary head of MOST Institute and represented it as a competition coach/mentor. He won the Gold Toque Award from GMA 7 Chef Boy Logro’sKusina Master School Cook Off and 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 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 many 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.

Chef Jonathan Mariano Martorella
Chef Jonathan is a graduate of Le Cordon Bleu Culinary Arts Program at California School of Culinary Arts and received an Associate of Arts degree. He is a ServSafe Food Handler Certified and also a member of the American Culinary Federation. Prior to his culinary education, Chef Jonathan Martorella completed his Associate of Science degree in Biology with minor in Chemistry from Loyola Marymount University in Westminster, California. As an Executive Chef, he is an exceptionally innovative and progressive culinary professional bringing over ten years of training and experience from establishments that includes world-class hotels, country club, upscale restaurants and well-known catering company. Also, he is proficient in numerous cooking techniques, strong knowledge, and experiences in a diverse range of cuisines, proven ability to effectively handle and multi-task numerous responsibilities. He worked as a cook at The Omni Hotel, The Peninsula, and The Beverly Hilton, as a lead cook at The Hyatt Hotel Valencia and The Bistro Nordstrom, as a Sous Chef at The Porter Valley Country Club, as a banquet assistant chef at Bruce’s Gourmet Catering, as a Chef de Cuisine at Luxe Hotel Rodeo Drive and as an Executive Chef at Testa Catering.
Ms. Elizabeth Morales
Liza Morales is the School Operations Manager 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 Masters 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 2011, CCA gave Liza the “Most Outstanding Faculty Award” in recognition of her instructional performance, leadership and for espousing the CCA values. 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 Trisha Ocampo

Chef Trisha earned an Associate Degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts in California (2006) 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 3 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.

LECTURERS

Ms. Luz Felicidad 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. 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 was a former lecturer at the Department of Food Science & Nutrition – UP College of Home Economics and a contributing writer for many publications as well. Moreover, she is a co-author of a 3-part book entitled “Cooking for Health” from Anvil publications. At present she is a consultant with Nestle Philippines, FlyAce Foods Corporation and Armadillo Holdings Inc, for its Lola Maria’s Restaurant. She is also a Board Member of the Philippine Association of Nutrition and on the Board of Advisers for Men’s Health Magazine. 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. Ms. Luchie teaches CCA’s lecture and laboratory classes on Nutrition, Communication Arts, Materials Resource Management and Dietetic Desserts under the DCATM program and the BSCM program for CCA, Manila and the Culinary Science course of the BSHRIM program of the ASHA.

Chef Noel De La Rama

Chef Noel is CCA’s regular visiting chef from New York where he is one of the city’s most-respected and in-demand personal chefs since 1997. His client list includes international celebrities, politicians and members of high-society in Manila and New York. Prior to this, Chef Noel worked in various leading restaurants such as Bela (NY), Café Botanica (NY), The Grand Hyatt Hong Kong and Grassi’s (Manila), Aside from these, he has been part of catering businesses in New York City since 1995; he was a catering chef at Olivier Cheng Catering, Neumann’s Catering, Showstoppers Incorporated and The Rose Group. Currently, he is still part of the Real Foods Catering, also in New York City. He is a graduate of Bachelor of Science in Hotel and Restaurant Management from the University of the Philippines in Diliman in 1992. He completed his Associate’s degree in Culinary Arts from the Culinary Institute of America in New York in 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. 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 in Manila and New York City.

Chef Tristan Encarnacion

Chef Tristan is a Diploma in Culinary Arts and Technology Management graduate of CCA, Manila and serves as one of the CCA Ambassadors. He is one of Manila’s most popular chefs, having been a long-time TV chef of “Unang Hirit”, Channel 7 Morning Show. He was also invited to be one of the selected number of chefs featured in the Food Truck Wars of 2014 in the annual Manila Food and Wine Festival. Currently, Chef Tristan teaches Filipino Cuisine and Breakfast and Lunch Operation (BLO) in CCA. In addition, he is the mentor in charge of screening prospective culinary students for the Kitchen Discovery Class (KDC). He has been tapped to be one of the main consultants of the gourmet food store Epicurious at Shangri-La East Wing.

Chef Edgar Grajo

Chef Edgar attained his culinary education in California, USA. He entered California Polytechnic State University and took up Bachelor of Science in Hotel and Restaurant. He then took up French Culinary Arts at UCLA Extension Program and Associate in Arts – Culinary Arts at Le Cordon Rouge. He achieved his Post Graduate Education in Culinary Arts at Contra Costa College. Even after attaining a Post Graduate Education, he entered Culinary Institute of America to pursue further studies. He is a Certified Food and Beverage Executive. Chef Edgar worked as a teaching assistant and chef instructor at Culinary Institute of America and Kitchen Academy and as an Executive Sous Chef at Hyatt Regency Oakland for 10 years and Holiday Inn Fairfield. Also, he served as a food and beverage manager at Holiday Inn, and as a restaurant and bar supervisor at Marriott Hotel and Conference Center and Spa. Currently, he is a Chef Instructor/Owner of Culinary Institute of Asia.

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 the Pastry Sous Chef at Eleven Madison Park, a consistent placer in the World 50 Best Restaurants list, and Pastry Chef at Oceo Restaurant, both 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 Bread Baking and Patisserie classes at the Center for Culinary Arts in Manila, which she herself mastered at L’Ecole Gregoire Ferandi in Paris.

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 & 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 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 Ojie Reloj

Chef Ojie graduated at MAPUA Institute with a degree in Architecture and was a practicing architect with one of the well-respected architectural firms in the country, Architect Manuel Manosa but he had a career shift when he pursued his passion for the culinary arts. He attended a customized culinary arts training at Kuala Lumpur, Malaysia. His expertise in Asian and Filipino Cuisine made him a consultant for various food establishments like Nonya Restaurant, Penang Restaurant and Sugar House. He was featured in several tv shows and ads, he was a chef presenter at Net 25 Culinary TV show “Spoon”, “Secrets of the Master” TV show, and culinary endorser of Alaska Milk Products, Ideal Spaghetti Products and Lily’s Peanut Butter. He is a gustatory consultant for Cafe de Bonifacio, Edward Keller Philippines Inc., and Bounty Agro Ventures Inc. A veteran chef, Chef Ojie has been teaching in CCA, Manila for years. He teaches Asian Cuisine, Filipino Cuisine, and Breakfast Lunch Operations.

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.

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