Faculty & Staff


The academy believes in exposing the students to the many different methods, techniques and styles of different chefs. Aside from having full time chefs and lecturers, the academy has a “visiting chefs program” wherein chefs from different hotels & restaurants in the locale or even from other countries come to the academy to share their valued knowledge to the students. The academy is managed and run by Internationally Educated and Trained Faculty and Staff that gives the students a broader field of expertise in the Hospitality Industry.


Jeremy Young, Dean / Head Chef Lecturer

Education: Diploma in Hotel & Restaurant Management, SHA Hotel Management School “LES ROCHES” VS, Switzerland, 1998; Classic Cycle French Cuisine Diploma, Le Cordon Bleu, Paris, France, 1999; Bachelor of Science in Hotel and Restaurant Management, University of San Jose – Recoletos, Cebu, Philippines.

Industry Experience: Chef Lecturer for City & Guilds Culinary Arts and Food & Beverage Service Programmes, 2002 – present; Chefs Assistant with a Management Training Programme, Walt Disney Worlds Grand Floridian Beach Resort, Orlando, FL, working for Victoria & Alberts (5 Diamond AAA; 4 Stars Mobil) the only multi awarded fine dining restaurant owned by Walt Disney World; Head Waiter, Restaurant Charon, Basel, Switzerland. Part Time Cook, Grand Hotel Park, Gstaad, Switzerland; Apprentice / Trainee, Shangri-La’s Mactan Island Resort & Spa, Westpoint Inn, Park Place Hotel, Montebello Villa Hotel, Cebu, Philippines

Memberships: Member of the Hotel, Resort and Restaurant Association of Cebu – HRRAC / Member of the Confrèrie de la Chaîne des Rôtisseurs / Member of the L’ Ordre Mondial des Gourmets Dégustateurs / Accredited Trainer for the Chartered Institute of Environmental Health – UK (Food Hygiene Programmes)


Fatima Tan-Young, Administration Officer

Education: ICAAC Superior Patisserie Programme, December 2005; International City & Guilds Diploma in Patisserie, November 2003; International City & Guilds Diploma in Culinary Arts, June 2003; Diploma in Hotel & Restaurant Management, University of the Philippines, Cebu, 1996

Industry Experience: Culinary Trainee, Waterfront Cebu City Hotel, June 2003 – January 2004; Life Planner, Prudential Life of America, 2001 – 2003; Account Executive, Cebu City Marriott Hotel, 1997 – 2001; Food & Beverage Department Chief Translator, Waterfront Mactan Airport & Casino Hotel, 1996 – 1997; Hotel Management Trainee, Cebu Plaza Hotel, 1996; Corporate Secretary, TSC Property Holdings, 1993 - present


Christian Purisima, Food & Beverage Lecturer

Education: Bachelors in International Hotel Management, International College of Hotel Management, Adelaide, Australia, July 2000 - June 2001; Diploma in Hotel & Restaurant Management, Swiss Hotel Association Hotel Management School “Les Roches” Crans-Mantana, Switzerland, July 1996 - June 1999

Industry Experience: Assistant Food & Beverage Manager, Marco Polo Plaza Hotel, Cebu Philippines, 2006 – 2007; Lecturer for City & Guilds Food & Beverage Service Programmes, 2005 – present; Hyatt Regency Manila Outlet Manager – Café Al Fresco (Four Meal Restaurant / Italian Cuisine) April 2004 - June 2005, Outlet Manager – Tempura Misono (Specialty / Japanese Cuisine) July 2002 - April 2004, Catering Sales Manager January 2002 - July 2002, Hyatt International Corporate Training Programme, Stress in Food & Beverage July 2001 - January 2002; Hyatt Regency Adelaide, Australia, Regular Casual Steward August 2000 - June 2001; Hyatt Regency Grand Cypress Resort Orlando, Florida, Food and Beverage Management Training Programme, Assistant Manager for Cascades Restaurant (Three Meal Restaurant) January 2000 - June 2000, Culinary Internship, January 1999 - January 2000, Room Service Order Taker May 1999 - December 1999; Flughafen Restaurant Zurich, Switzerland, Kitchen Stage Dec 1997-Jun 1998; Restaurant Salzwaage Zurich, Switzerland, Service Stage January 1997 - June 1997


Justin M. Mechill, Chef Lecturer

Education: Associate Degree in Hospitality Studies, California Culinary Academy, San Francisco CA USA, 2001; NRA Certified; Servsafe Certified

Industry Experience: Chef Instructor, Philippine School of Culinary Arts, 2006; Sous Chef / Kitchen Manager, The Kitchen Restaurant, Sacramento, California USA, 2002 – 2005; Line Cook, Esquire Grill, Sacramento California USA, 2002; Line Cook, Oliveto Restaurant, Oakland California USA, 2000 - 2002.


Gabriel Garcia, Pastry Chef Lecturer

Industry Experience: VP Food Concepts, a subsidiary of Waterfront Cebu City Hotel, 2005 – present; Executive Pastry Chef, Shangri-la’s Mactan Island Resort & Spa, 2001 – 2005; Pastry Chef Consultant, Zeelandia Corporation Philippines, 2000 – 2001; Pastry Chef, Manila Hotel, 1996 – 2000; Assistant Pastry Chef, Mandarin Oriental Manila Hotel, 1996; Head Chef, Manila Hotel, 1990 – 1996

Awards & Recognition: Silver & Bronze Medal Awardee during Chefs on Parade and Salon Culinaire Singapore from 1990 – 2002; Over All Champion for Cebu Goes Culinary 2001 – 2004; Prepared Patisserie Items for the State Visits of various Prime Ministers in Asia including Singapore & Thailand; Sultan of Brunei; Prime Ministers of Canada, Italy, & Holland; Chancellor of Germany; Presidents of Peru, Burma, China, United States of America, Netherlands & Mexico; Prince of Japan; Princess of Thailand; King of Spain; Prince Charles of United Kingdom and the Oath-taking of Philippine President Gloria Macapagal Arroyo on June 30, 2004


Alexander Cepe, Pastry Chef Lecturer

Industry Experience: Chef Consultant, Parklane International Hotel, 2006 – present; Executive Pastry Chef, Hilton Cebu Resort & Spa, 2005 – 2006; Pastry Chef, DO and CO Event & Airline Catering “British Airways”, United Kingdom, 2004 - 2005; Pastry Chef, Oakley Court Windsor Hotel, United Kingdom, 2003 – 2004; Chef de Partie, M/V Queen Elizabeth, 2002 – 2003; Pastry Chef, Plantation Bay Resort & Spa 2000; 2nd Patissier, Holland America Lines, 1998 – 1999; Pastry Chef, Cebu Plaza Hotel, 1997 -1998; Pastry Chef, Waterfront Mactan Island Airport Hotel & Casino, 1996 – 1997; Pastry Chef, DELTA Philippine Dream Floating Hotel & Casino, 1995 – 1996; Assistant Pastry Chef, New World Renaissance Hotel, 1994; Chef de Partie, Mandarin Oriental Hotel, 1993 -1994


Arnold De Asis, Bar & Beverage Lecturer

Education: International City & Guilds Diploma in Food & Beverage Service, International Culinary Arts Academy Cebu, 2002

Industry Experience: Fountain Bleu Restaurant, Head Waiter, Qatar UAE, 2005; Sugbahan Restaurant, Restaurant Supervisor, Cebu, Philippines, 2004; Food & Beverage Manager, JoJoEn Korean Restaurant, Cebu, Philippines, 2000; Head Waiter, Green Mountain Restaurants, New Abha National Co. for Tourism, Asir Region, Kingdom of Saudi Arabia, 1998; Barman, Pulchra Beach Resort, San Fernando, Cebu, Philippines, 1997; Bartender, Mar y Cielo Beach Resort, Mactan Island Cebu, Philippines, 1994


ICAAC Visiting & Guest Chefs Programme


This program has been developed by the academy to expose the students to different chefs and their personal tastes and techniques. Throughout the duration of each semester, the academy invites different chefs from varied establishments and properties to conduct ethnic cuisines, fruit and vegetable carving, ice carving, special culinary preparations etc. Some chefs even conduct special dinners at the academy’s dining room with the students cooking and serving the food. Below are several chefs who have imparted their knowledge to our students through culinary lectures, classes and demonstrations.


Giuseppe Genco

Education: Hotel School,Scuola Alberghiera Di Stato, Erice, Italy; Technical School, Santa Caterina, Calatafimi, Italy

Industry Experience: Executive Chef / Owner, Giuseppe’s Pizzeria & Sicilian Roasts, Cebu City, Philippines; Italian Specialty Chef, The Peninsula Hotel, Manila, Philippines, 2001; Italian Executive Chef, Mactan Island’s Shangri-La Resort Hotel & Spa, Lapu-lapu City, Cebu, Philippines, 1997; Italian Head Chef, Shangri-La Hotel, Beijing, China, 1995; Italian Chef, The Royal Abjar Hotel, Dubai, U.A.E., 1994; Italian Chef, Century Park Sheraton Hotel, Manila, Philippines, 1993; Executive Chef, La Taverna Ristorante Italiano, Hong Kong, 1992


Chris Cranswick-Smith

Education: International City & Guilds Diploma in Food Preparation and Cooking, Hotel Inter-Continental Hotel School, Sydney, Australia, 1998.

Industry Experience: Head Chef, Sky Restaurant, Mumbai, India, 2003; Chef/Owner, The Verandah Restaurant, Camiguin Island, Philippines, 2002; Chef de Tournant, The Square (2 Michelin Stars), London, UK, 2002; Pastry Chef, Café de Paris (1 Michelin Stars), Biarritz, France, 2001; Apprentice / Trainee, Aria Restaurant (2 Chef’s Hat), Sydney, Australia, 2000 and Jonah’s Restaurant, Sydney, Australia, 1999


City & Guilds Appointed International Examinations Invigilators


Moya Jackson

Honorary British Consul in Cebu, since 1987. Was Mayoress to the Mayor of Leominster, Herefordshire, UK. Married to John Anthony Jackson with 5 children, and has lived in the Philippines for 42 years. Was Marketing Consultant for British Airways for 14 years. Also taught English and Speech at the University of San Carlos & Cebu International School. Awarded the MBE (Member of the Order of the British Empire) from Queen Elizabeth II for services to the British Community in Cebu


Tamsin Monahan Booth

A British National born in Cebu, Tamsin studied at UP College Cebu and also at the Lucie Clayton College in London. She worked in various companies from secretary to Manager’s Assistant in the UK. Finally coming back to Cebu, she first worked as curator of the Galeria Isabela at the Cebu Plaza Hotel, then as sales agent with Transpacific Air Service, GSA for Continental Airlines


City & Guilds Appointed Visiting Verifier’s for ICAAC


Vina Flor Concepcion Viajar Würgler

Education: Degree in Bachelor of Arts in Hotel and Restaurant Management, St. Scholastica College, Manila, Philippines; Degree with Merits, Service and Sales Course, Hotel School “LES ROCHES”, VS, Switzerland

Industry Experience: Food and Beverage Director, Cebu City Marriott Hotel, Cebu, Philippines, present; President and Consultant, RW Konsult Inc.,1998; Managing Director, Cattleya Travel & Tours, Inc., 1995; Training Consultant, Fidelio Singapore Pte. Ltd., 1994; Systems & Training Specialist, Fidelio Software, Ltd., 1992; Food & Beverage Director, Cebu Plaza Hotel of Premier International Hotels, Cebu, Philippines, 1991; Task Force Manager, Alegre Beach Resort, Cebu, Philippines 1991; Food & Beverage Manager, Park Place Hotel, Davao, Philippines, 1990; Food & Beverage Manager, Park Place Hotel, Cebu, Philippines, 1989; Assistant Food and Beverage Manager, Cebu Plaza Hotel, Cebu, Philippines, 1988


Rodillo Laude

Education: City & Guilds Certificate and Diploma in Food Preparation and Cooking, University of Cebu.

Industry Experience: Acting Executive Chef, Cebu City Marriott Hotel, Cebu Philippines, 1998 to present; Executive Sous Chef, Cordova Reef Village Hotel, Mactan, Cebu, 1997; Sous Chef, Waterfront Mactan Hotel and Casino, Mactan, Cebu, 1996; Sous Chef, Delta Philippine Dream, Mactan, Cebu, 1995


Giuseppe Genco

Education: Hotel School,Scuola Alberghiera Di Stato, Erice, Italy; Technical School, Santa Caterina, Calatafimi, Italy

Industry Experience: Executive Chef / Owner, Giuseppe’s Pizzeria & Sicilian Roasts, Cebu City, Philippines; Italian Specialty Chef, The Peninsula Hotel, Manila, Philippines, 2001; Italian Executive Chef, Mactan Island’s Shangri-La Resort Hotel & Spa, Lapu-lapu City, Cebu, Philippines, 1997; Italian Head Chef, Shangri-La Hotel, Beijing, China, 1995; Italian Chef, The Royal Abjar Hotel, Dubai, U.A.E., 1994; Italian Chef, Century Park Sheraton Hotel, Manila, Philippines, 1993; Executive Chef, La Taverna Ristorante Italiano, Hong Kong, 1992

 
 
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