Our distinguished chef instructors have extensive professional experience and have held their place in excellence in hotel and cruise culinary industries locally and internationally. Beyond their impressive credentials, all our chef instructors are deeply committed to passing on the professional values and the passion of their trade to our students.

Master Chef Wolfgang Alfred Rappl

Master Chef and Holder of Apprentice Trainer Certification

More thachef-wolfgangn 20 years active experience in International Hospitality and Cruise Industries.

After a 3-Year Apprenticeship in his home country, Germany, Wolfgang Rappl has worked in various establishments, like Ala Carte Restaurants, Resort Hotels, Business and Convention Hotels and Cruise lines. During these years Wolfgang acquired excellent skills and knowledge in a wide range of ethnic cooking styles and international cuisines.

As Corporate Executive Chef and Food Operations Manager in the Cruise Industries he has become a specialist in Kitchen Management, Cost Management and development of Menus and Recipes.

Master Chef Wolfgang Rappl is developing the entire selection of culinary courses for the needs of Apicius Culinary Arts.

All courses are tailored to the requirements of the Hotel and Cruise Industries to provide our students the highest possible qualifications for a successful start up in their new professional life.

Chef-Diosdado-Condeno

Chef Diosdado Condeno

Culinary Arts Instructor

Chef Diosdado “ Dick” Condeno took up Catering and Gourmet Cooking at the International Correspondence School in Philadelphia, U.S.A. He was a member of Confrerie Dela Chaine Des Rotisseurs in 1999.

In 1971-1976 he worked as an Assistant Head Butcher at The Plaza Restaurant in Makati City. Later in 1976, he became a Chef De Partie at Hotel Nikko Manila Garden. He then moved to Saudi Arabia to work at Saudi Catering and Contracting Company ARAMCO (Arabian American Oil Company) as Chief Cook in 1979-1989.

In 1990, he started venturing onboard Cruise Lines. He worked at the Premier Cruise Line (a 5 Star Cruise Line) as Sous Chef and at the Holland America Line, Inc. (also a 5 Star Cruise Line) as Executive Chef.

Chef Dick has contributed to the Doha Asian Games in Doha, Qatar in 2006 where he worked as Senior Sous Chef – European at the Diplomatic Club.

He also became the Executive Chef at the College of St. Benilde-Angelo King International Conference Hotel Manila in 2007 and the Chef at the Sisters of Mary at Silang, Cavite in 2008 with 5,300 high school students having breakfast, lunch, snack and dinner.

He started his teaching career in Culinary Arts in 2006 when he became a part time Professor at the De La Salle Lipa, Batangas.

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Chef Manuel Puno

Culinary Arts Instructor

Chef Manuel “Manny” Puno is a graduate of Ilo-ilo Polytechnic College with a degree in Hotel and Restaurant Management. As the Senior Culinary Arts Instructor of Apicius, he supervises all instructors of all branches. He has extensive experience in both airline and shipping industry. He has worked in 1986 at Bahrain Airport Services-In Flight Catering Department as Senior Cook. Then he has worked onboard Cargo ships (Worldwide) as Chief Cook, Expedition (a Passenger ship) as Chef, Sun Cruises as Chef De Partie and at Pullmantur Cruises as Sous Chef. With more than 29 years experience in the food and hotel business, Chef Puno has specialized in International Cuisine and Menu Planning.

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Chef Danilo Camiling

Culinary Arts Instructor

Chef Danny has more than 27 years experience in the hotel and restaurant business, Chef Danny has extensive experience in fruit and vegetable carving, buffet decoration and as a trainer. He has worked in various hotels all over the country and over the world. His first position was a junior cook in Manila Hotel in 1976. Then he became an Executive Sous Chef for Sheraton Hotel & Resort in Dubai and Mahe and Manila Galleria Suites in 1991. After that he started working in 1994 as an Executive Chef for hotels like Evercrest Hotel & Resort in Batangas, Manila Southwood Golf and Country Club in Carmona Cavite, Island Cove Resort and Leisure Park in Kawit Cavite, CEO Suites in Makati, Aloha Hotel in Roxas Boulevard and Rosas Garden Hotel in Ermita Manila.

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Chef Christopher Allan Esguerra

Culinary Arts Instructor

Chef Christopher Allan Esguerra is the Champion of the 1st Gastronomia Cook-off Challenge held at Serendra, Global City sponsored by 2nd Avenue Channel in November 2008. He is also the Bronze Medalist in the MLA (Meat & Livestock Australia) Black Box Competition in January 2010. He is also
the Bronze Medalist during the 7th Annual National Food Showdown for Battle Royale: The Apprentice Category last Septemer 2013.

Chef-Ed-Cervantes

Chef Edgardo Cervantes

Culinary Arts Instructor

Chef Edgardo “Ed” Cervantes started as a Cook Helper at a restaurant in Malate, Manila in 1975 at the age of 18 yrs old. He was one of the pre-opening team of the Philippine Plaza Hotel. He was then assigned at the cold kitchen of the Seafood Restaurant in 1976. He was promoted to 3rd Cook the following year and then to 2nd Cook the next year.

In 1983, Westin Philippine Plaza had a program for all aspiring cooks to undergo a 3 year Culinary Apprenticeship. Chef Ed was one of the 6 who passed the interview conducted by several top ranking people from inside, including its Swiss Executive Chef and French Executive Sous Chef.

Chef Ed stayed at the Philippine Plaza Hotel for 9 years and then pursued his dreams to gain more knowledge in the Culinary industry in 1985 and worked as 1st Cook at the Holland America Lines – one of the leading cruise lines in the world. He was onboard SS Rotterdam, Ms Amsterdam, Ms Noordam, Ms Westerdam, Ms Statendam, Ms Volendam, Ms, Ryndam, Ms Maasdam, and Ms Oosterdam. After many years, Chef Ed was promoted to all levels in the industry until he became the 2nd Executive Chef.

To manage more than 90 staff under your belt is a very challenging experience. Chef Ed’s advise is to motivate them on their dreams, to have a goal in life, learn the basics and modern cooking, stay focused and to always follow the standard recipe.

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Chef Concepcion Condeno

Pastry and Baking Instructor

Pastry Chef Concepcion “Connie” Condeno graduated Food Service Technology at the Emilio Aguinaldo College Manila in 1977. She started working as a Pastry Chef in Dusit Hotel Nikko Manila from 1978 to 2007. She was also a part time professor at the De La Salle Lipa Batangas and at the De La Salle St. Benilde University in 2006. She also taught at the Future Culinary School in Imus Cavite and at the Sisters of Mary in Silang,Cavite.

Later in 2007, Chef Connie moved to Macau to work at Starworld Casino Hotel Galaxy in Avenida Da Amizade as Pastry Chef.

She was the First Prize Winner for the Dessert Individual Category and the Second Prize Winner for the Group Category during the IFEX (International Food Exhibition Philippines) which was sponsored by Cook Culinary Lifestyle Magazine in 2006.

Presently, aside from teaching, she also manages a restaurant called the Balay Cena Una Restaurant, in Daraga, Albay.

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Chef Jose Dela Torre, Jr.

Pastry and Baking Instructor

Chef Jose “Jo” Dela Torre Jr. has worked in the Hotel and Cruise Industry for more than 35 years. He started working in 1979 at the Manila Garden Hotel then at the Dusit Hotel Nikko Manila and Dusit Hotel Nikko in Saipan as an Assistant Cook.

In 1990, he worked as a Pastry Chef at ALPs Cakeshop for a year. Then in 2002, he started to venture onboard the cruise industry and worked as an Assistant Pastry Chef to Senior Pastry Chef at the Royal Caribbean Cruise Line, Windsar Cruise Line and the Holland America Lines.

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Chef Maria Elena Veluz

Pastry and Baking Instructor

Pastry Chef Elena Veluz has worked in the food service industry for almost 16 years. She worked for KFC, Kenny Rogers, Little Caesars Pizza and Orchid Garden Suite as Food and Beverage Manager. Chef Elena took up Baking at Technological University of the Philippines & the Philippine Womens University.

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Chef Ma. Cecilia Pascual

Pastry and Baking Instructor

Chef Cecilia graduated Bachelor of Science in Business Administration at the Lyceum of the Philippine University, Intramuros Manila and took up Master of Science in Hotel and Restaurant Management at the Philippine Women’s University.

She has been teaching Hotel and Restaurant Management, Bread and Pastry for more than 10 yrs in various colleges and institutions. Chef Cecilia also has her own cakes and pastry business for more than 15 years.

Chef Billy Franseco B. Genterola, FMP

Culinary Arts Instructor – Naga

He earned his Bachelor’s Degree in Business Administration major in Marketing at the Ateneo de Naga University in 2004. He received his Associate degree in Culinary Arts, Magna cum Laude at the Culinary Studies Institute of Oakland Community College in 2012. He was recognized as the 2012 Outstanding Student Chef by the Oakland County College and the Culinary Studies Institute in Michigan. He participated as a chef apprentice for the IKA (Internationale Kochkunst Ausstellung) Culinary Olympics 2012 in Erfurt, Germany and won two gold and one silver medal. He was honored by the American Culinary Federation with the 2012 Student Chef of the Year Award. While completing his studies in the US, he interned for several high-end restaurant and catering companies, country clubs, and hotels in Michigan, Ohio, Wisconsin, and Chicago. He was the Food and Beverage Manager for the Executive Learning and Conference Center at the University of Michigan. He was an adjunct faculty member and maître d’hôtel at the Culinary Studies Institute in Michigan and served as a member of the advisory board for two years

In 2013, he was granted the Certified Chef status by the American Culinary Federation.

In 2014, He was awarded the perpetual designation of Foodservice Management Professional (FMP), an exclusive distinction to American industry professionals who have demonstrated exceptional knowledge and skills in the foodservice discipline. He won two gold medals for both the State and National Restaurant Service Competition at SkillsUSA sanctioned by the National Restaurant Association and earned the highest competency scores in championship history.

Has over ten years of combined experience in the following fields: retail, restaurants, culinary school, and social works. He is a certified trainer and registered proctor for the National Restaurant Association’s ServSafe Food Handler, Alcohol Handler, and Foodservice Manager Training Program. He occupied a variety of managerial posts for SM Investments Corporation, AISHAYA Group in Dubai, and numerous foodservice companies in the US. He worked closely with the two (2) among the sixty-eight (68) certified master chefs in the world, Milos Cihelka, CMC and Brian Beland, CMC, for several fund-raising, demonstration, and community service activities. He is a distinguished member of the American Culinary Federation, the National Restaurant Association, and the Phi Theta Kappa International Honor Society. He is a certified culinary trainer and exam proctor for the National Restaurant Association

Roy B. Resurreccion

Culinary Arts Instructor – Naga

In 2011, He Graduated Diploma in Professional Culinary Arts at Global Culinary and Hospitality Academy – Pasig city.

In 2012, Chef Roy participated at Chevron Chef 2012 Cooking Demo and Competition at Stotsenberg Hotel Clark Freeport Zone Pampanga. In the same year he also the contributor for FOOD MAGAZINE for the february issue.  He was Also Chef de Partie in Two Seasons Resorts and Spa at Coron, Palawan.

In 2013, He was Chef Edgar Grajo’s Apprentice at Culinary Institute of Asia.  He was Canaletto Assistant Cook at Holland America Lines in 2014

 

Chef Roy is a certified NCII Holder and Tesda Assessor.