Meet the expert chefs who help make Unilever Food Solutions your source for every day inspiration. With advice and knowledge gained from many years of experience, our award-winning team helps us create the perfect balance of great tasting and nutritious food served up to consistently high standards.
14 years in the food service industry
Chef Joanne has had more than 14 years of culinary experience under her belt. After completing her education from the Center of Culinary Arts, she worked in various restaurants and catering establishments before becoming the first Filipina Executive Sous Chef of Dusit Thani Manila, a well-regarded five star hotel.
Before becoming the Executive Chef of Unilever Food Solutions, Chef Joanne had already gained a wealth of experience in the food industry. From working in restaurants, catering, and even as an instructor for culinary arts at DLSU-CSB, she became the first Filipina Executive Sous Chef of Dusit Thani Manila, a well-regarded five star hotel.
Always passionate about learning, she currently leads our Chefmanship Academy across the Southeast Asia region. She strongly believes in bringing Filipino cuisine to the international stage, and hopes that through Chefmanship Academy, she can help make the local food industry more competitive globally.
Carlos “Pipo” Aluning
10 years in the food service industry
Chef Pipo, as he is fondly called in his kitchens, earned his degree in Hotel, Restaurant, and Institution Management at DLSU-College of St. Benilde. As one of the youngest sous chefs in Sofitel Philippine Plaza, he helped deliver large banquets including two openings of the renowned Spiral Buffet.
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.
10 years in the food service industry
Chef Paulo earned his culinary degree at the Center for Culinary Arts, Manila. He has experience in both restaurants and hotels, working for C2 Bar and Restaurant before moving on to Linden Suites Hotel. He also set up and managed the Multinational Catering Services as the chef-patron.
Chef Paulo’s diverse culinary background comes from having worked with varied food establishments like C2 Bar and Restaurants, Linden Suites, and Multinational Catering Services. He was also trained at the Majestic Hotel in Singapore for modern Chinese cuisine.
He values visual art and movement, and thus believes in constantly reinventing food presentations to keep up with market trends. Chef Paolo lends his multi-disciplinary skills as part of the roster of expert chefs at Unilever Food Solutions, helping our partner operators serve delicious, nutritious, and profitable meals to their diners.
16 years in the food service industry
With 16 years of experience under his belt, Chef Brando started his culinary journey at the Center for Culinary Arts, Manila. After working for various established restaurants, he became the Executive Chef of St. Luke’s Medical Center in Global City.
Having been in the industry for 15 years, Chef Brando’s impressive culinary career started when he took courses in CCA after finishing his Bachelor’s Degree in Biology and Physics at the University of Santo Tomas. He went on to work for various restaurants in Manila, eventually becoming the Executive Chef of St. Luke’s Medical Center in Global City, where he led the team that revolutionised the hospital’s still nutritious yet more gourmet menu.
He is also highly lauded as part of the team that won back to back championships in the Philippine Culinary Cup in 2013 and 2014, and is a certified assessor and culinary competition judge by the World Association of Chefs Societies.
Chef Brando brings to the UFS Culinary Team his incredible expertise and a keen interest in the creative process of creating new dishes. As a previous Chef Instructor for CCA Manila and Global Academy, he is also deeply passionate about teaching and paying it forward to the next generation of young culinary professionals.
2 years in the food service industry
Chef Anna is an honours graduate from e La Salle–College of Saint Benilde School of Hotel, Restaurant and Institution Management. She worked in both local and international restaurants before joining Unilever as a Culinary Specialist. Her enthusiasm makes her a breath of fresh air to our solid culinary team.
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.