2 years in the food service industry
Don’t let her age fool you – Chef Anna’s zeal for food and impressive work ethic has helped her build her uniquely fresh and exciting take on the culinary arts. An honours graduate from De La Salle-College of Saint Benilde’s School of Hotel, Restaurant and Institution Management, her first stint was as a pastry cook at The Greenbrier in West Virginia, USA. There, she worked under the famed Chef Jean Francois Suteau, a recipient of the US Chocolate Masters award in 2013. She also broadened her experience by working in the hotel’s other kitchens, such as the main kitchen and the banquet kitchen. Upon her return to the Philippines, she worked as a commis chef for the cold kitchen of Paul Boulangerie and Patisserie’s flagship branch in The Fort.
She started in Unilever Food Solutions as a Culinary Specialist, assisting the culinary team in meeting the needs of the HoReCa and Chain accounts, as well as running the famed Chefmanship Academy. Along with UFS Chefs Joanne Limoanco-Gendrano and Carlos Aluning, she joined the Philippine Culinary Cup’s Dream Team Challenge in 2015, where her team nabbed the bronze.
Chef Anna has a passion for exploring new flavours and culinary experiences. She doesn’t see food just as sustenance, but as a learning experience and a tool for building relationships. You can expect her to add zest and exuberance to an already great culinary team.