I work in ...


Your content is being adapted
based on your type of business

Chef Brando Santos

Senior Sous Chef, UFS Philippines

With over 2 decades 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.
  • In 2015, Chef Brando was an a wonderful addition to our culinary team in Unilever Food Solutions and leads today as one of our senior sous chef. He constantly brings to the UFS Culinary Team his incredible expertise and talents in the creative process of creating new dishes, especially when it comes with culinary applications with HORECA. 

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.

Follow Chef Brandon on Instagram

Chef Brando Santos

Modernized Comfort Food by Chef Brando Santos

Crispy Pancit with Mixed Seafood Kare-Kare

An innovative fusion of two Filipino classics - pancit and kare kare. This dish combines crispy noodles with the rich sauce of kare kare, and its traditional vegetables. It's a unique twist, as it's typically served with rice, not noodles.

Low Waste Menus by Chef Brando Santos

Sutokil na Isda (Sugba, Tinola, Kinilaw)

Sutokil na Isda is a Visayan culinary technique that maximizes the entire fish through three cooking methods: Sugba (grilling), Tinola (soup), and Kinilaw (ceviche). The belly is seasoned, marinated, and grilled. The head is cooked in a ginger broth for tinola. The premium part of the fish is prepared like a ceviche for kinilaw. This approach ensures low waste and full flavor.