I believe that good food starts with respect — for ingredients, for tradition, and for the people you’re feeding.

Born and raised in Northern Mindanao

I grew up in the Philippines, where freshness wasn’t something we talked about — it was just how we ate. Our fish came straight from the sea to the market. Vegetables were picked the same day they were cooked. That early connection to real, seasonal food shaped how I see cooking: keep it simple, keep it honest, and always cook with care.

From Cruise Lines to Specialized Plates  

Now based in the U.S., I’m currently working as a private chef, preparing customized meals and catering events for my employer. I focus on flavor, nutrition, and presentation — all tailored to personal preferences and dietary needs. Every dish is made with intention.

Alongside my current work, I’m also studying at the Auguste Escoffier School of Culinary Arts, building a strong technical foundation in areas like knife skills, meat and seafood cookery, daily menu planning, and kitchen operations.

Before that, I gained hands-on experience in demanding, high-volume, and high-stakes kitchens. I worked at Norwegian Cruise Line, cooking for over 800 guests per night, and at Gunnison Valley Hospital, where I prepared meals under strict medical, religious, and cultural dietary guidelines. These roles taught me how to stay sharp, focused, and adaptable — whether on the line, expediting, or deep in prep.

Rooted in Culture, Driven by Craft

I believe the best kitchens are calm, clean, and team-driven. That’s the energy I bring to every shift. I’m meticulous with sanitation, precise with technique, and always ready to jump in where I’m needed.

Cooking isn’t just a job for me — it’s how I stay connected to my roots, to people, and to something real.

As we say in the Southern Philippines: Magluto ta! Let’s cook!