10 years in the food service industry
As a student, Chef Pipo was introduced to the industry working as a barista for Seattle’s Best Coffee. This experience kick-started his journey as he switched from engineering to the culinary arts. He became an apprentice at the Sofitel Philippine Plaza after graduating and eventually worked his way up to becoming the youngest sous chef in the team responsible for large banquets and the two openings of the renowned Spiral Buffet. He also ventured into teaching, becoming a part-time culinary instructor at DLSU-CSB.
His strong culinary training, complemented by a rich and diverse food heritage from both sides of his family, is a valued addition to the combined expertise of the Unilever Food Solutions chef team.