OUR TEAM

Meet the experts behind Global Academy of Culinary, Baking and Pastry Arts

The Global team is composed of dedicated professionals with the primary goal of providing you with a dated educational experience that not only builds your knowledge and skills but also your character.

Our team is led by internationally accomplished culinary professionals with successful years of experience in technical education. The entire Global team is united by the values of Passion, Reliability, Integrity, Commitment and Excellence.
Chef Benjamin N. Ledesma Jr. - President & CEO of Global Academy

Chef Benjamin N. Ledesma Jr.

Chef Benny is Global Academy’s President and Chief Executive Officer (CEO). He has been the acknowledged preeminent founder of the School and has been its backbone and pillar since its establishment more than ten years back. His education and experience, both as an entrepreneur and practitioner, are his most valuable assets that distinguished him in Global Academy’s becoming a premier culinary institution that it is today. Chef Benny earned his Bachelor’s Degree in Restaurant Management and Culinary Arts at Le Cordon Bleu, in Australia. And in his desire to even exalt to delectable taste of what one will serve on the table, he also took up wine studies in Adelaide and the Barossa Valley, two regions in Australia famed for their exceptional wines and fermentation. Before coming back home, and just like the other methodical chefs, he went through the toils and tests of kitchen and dining that led him to acquiring remarkable aptitude in cooking and restaurant management. His mastery of both the front and back of the house had taken him to renowned addresses in Australia, among them the Westin, Hilton and Rushcutters Bay Hotels. All these years that he has been managing Global Academy, among other businesses, and the important accolades that earned by the School under his watch, have indeed earmarked the School as a strong and dynamic training ground of future chefs with global standards. 
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Awards and Recognitions
TESDA Commercial Cooking NC-II holder
Chef Michael A. Yap - Vice President & COO of Global Academy

Chef Michael A. Yap

Chef Mike is the School Vice President & Chief Operating Officer (COO). Prior to this executive position, he served the School in various capacities from Chef Instructor to Branch Head Chef to Program Chair to Program & Faculty Director. Chef Mike took his Bachelor of Arts in Entrepreneurial Management at the University of Asia and the Pacific in Manila. A couple of years later, he pursued an Associate Degree in Occupational Studies in Culinary Arts at the Culinary Institute of America in New York, graduating with honors. He has since then worked for various kitchens both in the Philippines and overseas. He trained with Michelin-starred chefs, Eric Ripert of Le Bernardin in New York, and Laurent Tourondel, of Cello, also in New York, who owns this restaurant awarded with 3-stars by the New York Times. For a time, he also worked for a seafood restaurant under the Aqua Group called Pisces in Burlingame, California. He was also part of the opening team of Kai Neo Japanese Cuisine in Greenbelt, Makati. Chef Mike has almost two decades, and counting, of experience in the culinary industry, both as an educator and practitioner. He is a Servsafe certified instructor, proctor and food protection manager.
Now as the Vice President & COO of Global Academy, he is charged to help oversee the overall operations of the School that cover strategic planning, policy formulation and direction setting. His resolve to pass on his knowledge to the aspiring chefs in the country is more pronounced even stronger now that he oversees the academic services of the School combined with administrative oversight that gives him the greater authority to strategically position the School not only as the country’s leader in culinary education but as a globally competitive one.

Awards and Recognitions

World Association of Chefs Societies Certified Culinary Arts and Hot Kitchen Competition Judge - B Level
World Association of Chefs Societies Global Culinary Certification Assessor 2013 to 2015 - Commis and Chef de Partie Levels
Silver Medal – Western Hot Cooking Professional, Red Mullet and Prawns Category, Hong Kong International Culinary Classic 2007
Bronze Medal – New Asian Cuisine Category, Food Hotel Asia Culinary Challenge, Singapore 2008
Highest Gold Medal – Coach: Young Chefs Team Challenge, Philippine Culinary Cup 2010
Highest Gold Medal – Coach: Young Chefs Team Challenge, Philippine Culinary Cup 2011
Highest Gold Medal – Coach: Western Hot Cooking Apprentice, Canadian Beef Short Ribs, Hong Kong International Culinary Classic 2011
Bronze Medal – Western Hot Cooking Professional, US Organic Whole Chicken Category, Hong Kong International Culinary Classic 2011
Silver Medal – Seize-A-Salad Category, FHA Culinary Challenge, Singapore 2012
Gold Medal – Coach: Young Chefs Team Challenge, Philippine Culinary Cup 2012
Team Manager – Global Academy Culinary Team, Philippine Culinary Cup Overall Champion 2013
Silver Medal – Butcher and the Chef, Philippine Culinary Cup 2013
Silver Medal – Coach: Dream Team, Philippine Culinary Cup 2013
Bronze Medal – US Poultry, Philippine Culinary Cup 2013
Team Manager – Global Academy Culinary Team, Philippine Culinary Cup Overall Champion 2014
Gold Medal – Coach: Dream Team, Philippine Culinary Cup 2014
Silver Medal – Butcher and the Chef, Philippine Culinary Cup 2014
Bronze Medal – Coach: Dream Team, Philippine Culinary Cup 2015
Highest Gold Medal – Western Hot Cooking Professional - Sous Vide Cooking, Organic Chicken, Hong Kong International Culinary Classic 2017
TESDA Commercial Cooking NC-II, NC-III & NC-IV Holder
Part of the technical working group which developed the NC III Commercial Cooking of TESDA

Chef Gerhard Oscar A. Gendrano. - Chef Instructor of Global Academy

Chef Gerhard Oscar A. Gendrano

Chef Gerd is Global Academy’s Program and Faculty Director. Prior to assuming his new post, he was the International Cuisine Program Head and Head Chef of Global Academy Makati Branch for years. He earned his degree in Hotel, Restaurant and Institution Management but his passion for cooking inspired him to pursue a deeper understanding of the culinary arts hence, he took up and finished a diploma in Culinary Arts & Technology Management receiving in the process a number of academic recognitions. After school, his apprenticeship brought him to big industry players in the likes of The Peninsula Manila Hotel and Grand Hyatt Hotel in Melbourne, Australia. His industry experience had led him to a big deal of real-world practice at equally prestigious addresses: Dusit Thani Hotel, Hyatt Hotel & Casino, Maxims Hotel & Casino, among others. In 2009, he earned his Servsafe Food Protection Manager certification.Today, Chef Gerd serves on a concurrent capacity, administratively as program manager and academically, as one of Global Academy’s veteran chef instructors.

Awards and Recognitions
  • Bronze Medal in Neptune’s Catch Category, FHA Culinary Challenge, Singapore 2012
  • Gold Medal – Sous Vide Category, Philippine Culinary Cup 2013
  • Silver Medal – Dream Team, Philippine Culinary Cup 2013
  • Gold Medal – Local Seafood Category, Philippine Culinary Cup 2014
  • Gold Medal – US Pork Category, Philippine Culinary Cup 2014
  • Silver Medal – Dream Team, Philippine Culinary Cup 2014
  • Highest Gold – US Beef Category, Philippine Culinary Cup 2015
  • Gold Medal – Pasta Category, Philippine Culinary Cup 2015
  • Silver Medal – Creative Breakfast Category, US Poultry & Quickfire Salad, Philippine Culinary Cup 2015
  • Winner of Best Establishment Award as Member of the National Culinary Team and as Global Academy Representative to the Team, Food and Hotel Asia (FHA) 2015
  • Bronze Medal – Field and Forest in the Live Cooking Event, Food and Hotel Asia (FHA) Singapore 2015
  • Chef of the Year – Philippine Culinary Cup 2017
  • Gold Medal U.S. Pork (Highest Award), Philippine Culinary Cup 2017
  • Gold Medal U.S. Poultry (Highest Award), Philippine Culinary Cup 2017
  • Gold Medal Creative Breakfast Challenge (Highest Award), Philippine Culinary Cup 2017
  • Gold Medal Pasta Category (Highest Award), Philippine Culinary Cup 2017
  • Gold Medal U.S. Local Fish and Seafood, Philippine Culinary Cup 2017
  • Silver Medal U.S. Beef, Philippine Culinary Cup 2017
  • Bronze Medal Quick Fire Salad, Philippine Culinary Cup 2017
  • Team Manager – Global Academy Culinary Team, Philippine Culinary Cup Overall Champion 2017
  • TESDA Commercial Cooking NC-II and NC-III Holder
Chef Victor P. Sanchez - Chef Instructor of Global Academy

Chef Victor P. Sanchez

Chef Vic obtained an economics degree from the University of the Philippines. During his travels to Australia and New Zealand, he discovered his enthusiasm for culinary. Determined to see what a life this industry could offer him as well, he pursued a Diploma in International Culinary Arts and Professional Kitchen Management. He soon realized that he was after all destined also to be a Chef. Combining his knowledge and experience as an economics professional and his culinary training, he ventured on business by opening and running by himself restaurants in various locations in the capital for years. Parched for further skills, techniques and exposure in the craft he wanted to assiduously master, he took up his professional continuing education for Basic and Advanced Sous Vide and Contemporary Culinary Techniques at Culinary Institute of America in St. Helena, California. By now, Chef Vic has more than a decade of sumptuous experience in the industry. Chef Vic is a Certified ServSafe Food Protection Manager. He is also one of the founders of Global Academy’s Modern Cooking Department. Presently, Chef Vic is the School’s Branch Expansion Director, another crucial role that Global Academy has tasked him anew in view of the aggressive direction to even intensifying our position as the country’s premier culinary institution. He also serves on a concurrent capacity as the Head Chef of the newly-established Global Academy Cavite Branch in Dasmariñas where he is charged to administratively manage the School and mold the aspiring young from this southern part of Manila to also become celebrated kitchen professionals in the years to come. 

Awards and Recognition

  • Certified National Assessor and Trainer of TESDA
  • TESDA Commercial Cooking NC-IV holder
  • TESDA Commercial Cooking NC-III Holder 
  • Bronze Medal in the Sous Vide Category in the 2015 Philippine Culinary Cup
  • Silver – Sous Vide, Philippine Culinary Cup 2014
  • Highest Gold Medal – Filipino Cuisine, Philippine Culinary Cup 2013
  • Highest Gold Medal for PCC 2013 Filipino Category 
  • Silver Medal – Coach: Filipino Cuisine Team Challenge, Philippine Culinary Cup 2012
  • Bronze Medal – Coach: Filipino Cuisine Team Challenge Category, Philippine Culinary Cup 2011
  • Silver Medal – Coach: Filipino Cuisine Team Challenge Category, Philippine Culinary Cup 2010

Chef Abigail Y. Almeda. - Chef Instructor of Global Academy

Chef Abigail Y. Almeda

At Global Academy and elsewhere, she is equally better known as Chef Gigi. Her simplicity personifies distinction that is easily noticeable—tact in her womanhood, striking in social grace, pleasant in discourse. She joined Global Academy in September 2009 as Chef Instructor. Her qualifications and exactness were keys to becoming the head of Global Academy’s short course program until her relinguishment of the post in late 2013. But her love for teaching comes with her system such that she remains to be a part of the School’s roll of educators. Chef Gigi’s educational and industry strengths are truly respectable. She has a marketing management degree from De La Salle University before honing her culinary profession at the California Culinary Academy in the United States where she earned an associate of occupational degree in culinary arts. Her practical exposure to the vibrant industry had landed her as pantry line cook at Red Herring Restaurant in San Francisco in California and other several fine resto in Manila upon coming back home. Apart from her teaching duties at the Global Academy, Chef Gigi renders her professional consultancy services to a number of her valued clients.

Awards and Recognitions
  • Coach for Gold Medalist, First Philippine Culinary Cup 2010
  • Gold Medal – Amuse Bouche, Philippine Culinary Cup 2014
  • Bronze Medal – Local Seafood, Philippine Culinary Cup 2014
  • Coach of Silver Medal Awardee, Maverick Javier for Creative Breakfast in the 2015 Philippine Culinary Cup
  • Coach of Gold Medal Awardee, Rochelle Estoy for Creative Breakfast in the 2017 Philippine Culinary Cup
  • Coach of Gold Medal Awardees for the Dream Team Challenge in the 2017 Philippine Culinary Cup
  • Coach of Silver Medal Awardee for Young Chefs Team Category in the 2017 Philippine Culinary Cup
Chef Garie G. Quiambao - Chef Instructor of Global Academy

Chef Garie G. Quiambao

Chef Geecue, a name he is equally known for, serves on concurrent capacity as Global Academy’s Timog, Quezon City Branch Head Chef and the School’s Program Head for Professional Culinary Arts. He believes that neither time nor age should stop one in fulfilling another dream. From his budding career in physical therapy to a promising job at the country’s food giant San Miguel Corporation, he pursued his culinary interest by taking up a Diploma in Culinary Arts and Technology Management. At school, he proved his acumen for his new-found love, took up his apprenticeship at the famed Makati Shangri-La, and not long after earned the recognition of his mentors by graduating on top of his class. After obtaining his diploma in 2008, he debuted as Saucier and Entremetier at Restaurant Cicou. He attributes a big part of his industry practice at St. Lukes Medical Center-Global City where he inched his way up from his post as Commis 1 – Line Cook to Chef de Partie and eventually as Sous Chef. Apart his administrative functions, Chef Geecue takes pride of being a member of the School’s elite roster of teaching staff.

Awards and Recognitions
  • Silver Medal – Hospital Category; 1st Philippine Culinary Cup 2010
  • Gold Medal – Filipino Market Basket – Student Category; 25th Chef’s On Parade Culinary Competition 2007
  • Bronze Medalist – Selecta Ice Cream Flavor Competition – Innovative Category 2007
  • Gold Medal – Amuse Bouche Category; In House Competition 2006
  • External Vice President – Societe d’ Excellence 2006 – 2008
  • Serve Safe Protection Manager
  • TESDA Commercial Cooking NC II Certified
  • Silver Medal – Dream Team, Philippine Culinary Cup 2013
  • Silver Medal – Dream Team, Philippine Culinary Cup 2014
  • Silver Medal – US Poultry, Philippine Culinary Cup 2014
  • Bronze Medal in the Dream Team Challenge in the 2015 Philippine Culinary Cup
  • Silver Medal – Dream Team, Philippine Culinary Cup 2014Silver Medal – US Poultry, Philippine Culinary Cup 2014
  • Bronze Medal in the Dream Team Challenge in the 2015 Philippine Culinary Cup
  • Coach of Silver Medal Awardee for Young Chefs Team Category in the 2017 Philippine Culinary Cup
Chef Niño M. Runas - Chef Instructor of Global Academy

Chef Niño M. Runas

‘Back to where he was’, is what aptly describes the transfer of Chef Niño to Pasig Branch from another. He again is the School’s Head Chef for its Pasig Branch, a post he held for some good years until he needed to relinquish it for a full-time teaching duty so as to devote more time as well to his private business practice. Becoming a chef is a childhood dream came true for him. After obtaining his degree in Medical Technology, he pursued his love for cooking by taking a formal education in Culinary Arts. After working with various local establishments, his desire for international exposure and training landed him at Holland America Line. During his tenure with the luxury cruise line, he was able to sharpen his skills in different cuisines such as Asian, Filipino, American, European and French. His talent in cooking blended with his remarkable work ethics had led him to ladders of promotion in the cruise culinary industry until he was named Chef de Partie for Holland America West Line Tours, M/S Zuiderdam, in Fort Lauderdale, Florida, USA, and as Sous Chef of M/S Westerdam, in Venice, Italy. His most recent stint abroad was as chef and kitchen manager of O’shea’s Bar and Restaurant in Alberta, Canada. Added on to his years of professional experience, Chef Nino is also a recipient of the 5-star excellence award from the American Academy of Hospitality Sciences (AAHS) and had received certifications in food handling both from the United States Public Health Service and Public Health Agency of Canada. All combined, Chef Nino by now has more than 10 years of teaching experience and more than 15 years of industrial kitchen experience making him a truly dependable member of Global Academy’s world-class faculty apart from his managerial duties for the School.

Awards and Recognitions
  • TESDA Commercial Cooking NC-IV holder
  • Bronze Medal as Coach, Filipino Cuisine Team Challenge, Philippine Culinary Cup 2011
  • Bronze Medal as Coach, Australian Lamb Category, Philippine Culinary Cup 2012
  • TESDA Commercial Cooking NC-III holder
  • Gold Medal in Filipino Cuisine Category, Philippine Culinary Cup 2014
  • Silver Medal in Australian Lamb Category, Philippine Culinary Cup 2014
  • Silver medal in The Filipino Cuisine Challenge in the 2015 Philippine Culinary Cup
  • Sliver Medal in the US Poultry Category, Philippine Culinary Cup 2017
  • Silver Medal in the Filipino Cuisine Category, Philippine Culinary Cup 2017
Chef Lorenzo C. Marcelino - Chef Instructor of Global Academy

Chef Lorenzo C. Marcelino

Chef Cho is the Head Chef of Global Academy Alabang Branch. He holds a Diploma in Culinary Arts and Technology Management. On various capacities, he consulted for various establishments in the culinary and hospitality industry such as M Cuisine and Fine Foods, Tres Filipino and Spanish Cuisine, Naci Comfort Food and Dessert Bar, Daluyon Beach and Mountain Resort, The Lighthouse Marina Resort, Eskaya Beach Resort and Spa, Contempo New Asia Cuisine and C3 Events Place. For a time, he worked for Holland America Line blending his local education with an overseas, maritime practice making him a well rounded academician as he is now.

Awards and Recognitions
  • Silver medallist in Dream Team Category, Philippine Culinary Cup 2014
  • Bronze Medalist in Wedding Cake Category, Philippine Culinary Cup 2014
  • Highest Silver in Dress the Cake Category, Philippine Culinary Cup 2015
  • Bronze Medal in the Fantasy Dessert Category, Philippine Culinary Cup 2015
  • Sliver Medal in the Dress the Cake Category, Philippine Culinary Cup 2017
  • Silver Medal in the Fantasy Dessert Category, Philippine Culinary Cup 2017
Chef Rogel Alberto. - Chef Instructor of Global Academy

Chef Rogel Alberto

Chef Ogie is among those who are home-grown faculty members possessed with a complex of impressive talents. He was part of the opening team at Nobu Hotel and restaurant at the City of Dreams Manila before joining Global Academy. His stellar experience had brought him The Goose Station Signature Restaurant at BGC firstly as Commis Chef–Hot Kitchen, then as Chef de Partie–Hot Kitchen, and eventually as Restaurant Manager/Sous Chef. These varied posts on various facets of restaurant operations had molded in him that vitality to pass on his skills to aspiring chefs. Chef Ogie is a practicing mechanical engineer prior to venturing into the culinary industry. He has an MBA from De La Salle University and a Diploma in Professional Culinary Arts from Global Academy. Chef Ogie is also Global Academy's Cuisines and Modern Cooking Program head on a concurrent capacity

Awards and Recognitions
  • Gold Medal – U.S. Pork, Philippine Culinary Cup 2016
  • Gold Medal – Sous Vide, Philippine Culinary Cup 2017
  • Bronze Medal – Filipino Cuisine Challenge, Philippine Culinary Cup 2017
Chef Enrique Manuel H. Yoingco - Chef Instructor of Global Academy

Chef Enrique Manuel H. Yoingco

He is known as Chef Ching to all. Chef Ching is truly global by education and experience. He carries with him a degree in Arts, Major in Organizational Communication from De La Salle University-Manila. Then he took up a short course on Entrepreneurship in the Food Industry at the Asian Institute of Management. Determined to create a niche in his field, he obtained a Diploma in Culinary Arts and Technology Management. A relentless learner in him also took him to the Institute for Culinary Education in New York to get a Certificate in Techniques in Healthy Cooking and a Certificate in Knife Skills. And to cap his education this far, he acquired a Certificate in Soba Making at the Tsukiji Soba Academy in Tsukiji, Japan. Chef Ching has been teaching for close to a decade now, a feat to be considered as seasoned educator. He taught at other culinary schools prior and in between teaching at the Global Academy. All these teaching jobs have become even more meaningful as he productively accomplished them while pursuing other related interests such as serving as Executive Chef, F&B Consultant and/or Chef Consultant to a number of establishments in the metro and other places of the country like Morganfield’s Philippines, Food Paradise, Cobo Milk Tea, Chimney Cakes, Osteria 88 and the Olympic Badminton Court.

Awards and Recognitions
  • Coach, Philippine Culinary Cup Competition, August 2014, Silver Medal, Pasta Category
  • Servsafe Training and Proctoring, June 2014
  • Food Styling, January- December 2013, Saisaki, Kamayan, Dad’s, Something Fishy, Sambokojin, Yumi, Munchtown
  • Product Development Chef, October-November 2013, Hunt’s Pork and Beans
  • Kitchen Manager, August 2012 and 2013, Philippine Culinary Cup, Manila
  • Bronze Medalist, Western Display: Professional – Plated Appetizers, May 2011, Hong Kong International Culinary Classic, Hong Kong
  • Coach, 1st Philippine Culinary Cup Competition, August 2010, Silver Medal, Filipino Cuisine Challenge
  • Silver Medalist, New Asian Cuisine, April 2008, Food and Hotel Asia, Singapore
  • The Academy for International Culinary Arts, May-June 2005,
  • Certified Training and Assessor Manager (AMTM), TESDA
  • Commercial Cooking, National Certificate II and IV, TESDA
  • Registered Instructor and Proctor for Servsafe International
  • ServSafe Food Protection Manager Certification
  • Professional Cooking, ProMgt® Development Program
  • Coach of Gold Medal Awardee, Karen Dimanarig for Pasta in the 2015 Philippine Culinary Cup
  • Coach of Silver Medal Awardee, Marvie Dela Cruz for Pasta in the 2017 Philippine Culinary Cup
  • Coach of Silver Medal Awardee, Karelle Chavez for US Beef in the 2017 Philippine Culinary Cup
Chef Cecille Louise R. Bundoc - Chef Instructor of Global Academy

Chef Cecille Louise R. Bundoc

She is known to friends and peers as Chef Cez. She is one of the newest additions to the GA faculty. Prior to joining the Global Academy, she also held a similar position for a time at a culinary school in southern Manila area. Her material experience brought her to two of the country’s finest addresses, the Heritage Hotel Manila and the Mandarin Oriental Hotel Manila. She was Pastry Cook at the Heritage Hotel while she served in varied capacities at Mandarin as Demi Chef, Executive Pastry Chef and Sous Chef. She was also once Chef de Partie at a local pastry shop, which experiences, when combined, raises her to the bar of a proficient mentor. Chef Cez took up A.B. International Studies major in European Studies and holds a Certificate in Culinary Arts and Technology Management.

Awards and Recognitions
  • Bronze medal in Fantasy Dessert and Plated Dessert Categories in the 2015 Philippine Culinary Cup
Chef Joan Leslie J. Dela Cruz - Chef Instructor of Global Academy

Chef Joan Leslie J. Dela Cruz

Taking care of the environment and appetite are harmonized in Chef Joan, a.k.a. Chef Anjo. A homegrown talent, Chef Anjo earned her Grand Diploma in Professional Culinary and Pastry Arts from Global Academy in 2012 with exceptional feat. She was the recipient of Global Academy’s academic excellence award and merit award. But prior to falling in love with gastronomy, her passion was ecosystem earning her a bachelor degree in environmental planning and furthering a masters in environmental studies both from Miriam College. But she readily quipped that she actually fell for the two at the same time only that she held to a good deferment her love for culinary until the latter years. The academe, however, has never became a stranger to her, serving in various positions such as assistant registrar and executive assistant to the headmaster and president in different fine schools in Manila. Her culinary profession had brought her in one of the country’s premier addresses, the Peninsula Manila. Not long after, Global Academy has secured her a place in its roster of elite teaching staff to translate her virtousity to the new breed of chefs following her.

Awards and Recognitions
  • Silver Medalist, Team Member in the Filipino Cuisine Category, Philippine Culinary Cup 2012
  • Certificate of Excellence, Macaron Pastry Training Center, Thailand
  • Gold Medal – High Tea Category, Philippine Culinary Cup 2014
  • Gold Medal – High Tea Set Competition, Hong Kong International Culinary Classic (HOFEX) 2015
  • Coach of Silver Medalist, Rice Dulguime for Dress the Cake, Philippine Culinary Cup 2017
Chef Gio Ray T. Mangaya-ay - Chef Instructor of Global Academy

Chef Gio Ray Mangaya-ay

Chef Gio is one of the newest additions to Global Academy’s roster of elite lineup of faculty, who in fact is another home-grown talent. He may be young by looks because the truth is he is still young. But his experience had brought him to two real-life training grounds that made him a well-rounded culinary practitioner and prepared him to this teaching job, The Goose Station and Shine Bakery and Cafe. His first choice in life may be distinct from his career move as his supposed first love is to literally nurse wounds, earning a Bachelor of Science in Nursing Major in General Nursing, Magna Cum Laude, from Ateneo de Zamboanga University. But Chef Gio’s love to rather heal a rampaging stomach had weighed in zealously, more and above his first career choice. And to master this craft, he went to Global Academy earning for him a Grand Diploma in Professional Culinary, Baking and Pastry Arts. Chef Gio continued to prove his academic superiority by becoming a consistent first honors in each level/course both in culinary and baking at Global Academy and bagging a Gold Medal for Academic Excellence for achieving the highest grade upon his graduation.

Awards and Recognitions
  • Bronze Medal – Plated Desserts Challenge, Philippine Culinary Cup 2016
  • Highest Gold Medal – Fantasy Plated Dessert, Philippine Culinary Cup 2017
Chef Jocelyn N. So. - Chef Instructor of Global Academy

Chef Jocelyn “Joi” So

Chef Joi first served Global Academy as Purchasing Manager for five years. After a brief hiatus, she came back as a full-time chef instructor this time. By now, she has been with the School again for more than three years immensely contributing her knowledge and experience to the education of young aspiring chefs. Chef Joi prides herself as a kitchen hard-trained personnel serving as executive chef/kitchen manager for some establishments before joining Global Academy in the likes of Romulo Café, the Red Crab Group/Clawdaddy & New Orleans, the Sumo Sam Group/Marciano’s and Paseo Uno at then Mandarin Oriental Hotel. A BS Architecture graduate from the University of Sto. Tomas, Chef Joi changed her life for the better when she found her love for culinary, earning her a diploma in culinary arts and professional kitchen. The latest addition to her instructional and managerial career is her designation as Officer-In-Charge of Global Academy’s ServSafe services. As its head, Chef Joi oversees the School's ServSafe services and ensures its proper implementation across all branches, including the Provincial Sector of the School. Aside from handling Servsafe certification classes, she is also on top now in training newly licensed and existing ServSafe proctors and in developing policies and procedures, among other important duties attached to her post.

Awards and Recognitions
  • TESDA Commercial Cooking NC-IV holder
  • TESDA Commercial Cooking NC-II holder
  • TESDA Commercial Cooking NC-III holder
  • Gold Medal – Filipino Cuisine, Philippine Culinary Cup 2013
  • Silver Medal – Pasta, Philippine Culinary Cup 2013
  • Bronze Medal – U.S Poultry, Philippine Culinary Cup 2016
  • Certified ServSafe Instructor
  • Registered ServSafe Examination Proctor
  • ServSafe Food Protection Manager
  • Silver Medal – Local Fish & Seafood, Philippine Culinary Cup 2017
Chef Melanie Rodriguez - Chef Instructor of Global Academy

Chef Melanie Rodriguez

With over five 5 years of hefty industry experience, Chef Mel brings to Global Academy those skills and attitude from her tasteful practice and she is resolute to translate such mastery of craft to our students. Chef Mel understands the rigors of works as practitioner rising through ranks that brought her to The Wholesome Table as Kitchen Manager, Seda Hotels and L’ Aubergine Restaurant in BGC as Commis Chef, among other companies she worked for. Just like many others trying to see the other beauty of life, Chef Mel had a share of other real world experience like becoming a Segment Producer/ Writer for a TV outfit and as pre-school and grade school teacher.

Awards and Recognitions

Gold Medal - Elle en Vire French Touch, Philippine Culinary Cup 2018
Gold Medal - Creative Breakfast Category, Philippine Culinary Cup 2018

Chef Catherine G - Chef Instructor of Global Academy

Chef Catherine Francis Valencia Go

Chef Cathy is a graduate of BS-International Hospitality Management Major in Culinary Arts. On advice from her loved ones, she first took up BS in Business Management with a plan of venturing into her own business or perhaps becoming a business executive of a company someday. But it did not take her long to realize that her potentials are really in the kitchen and in the classroom. For one, she became fascinated with divergent cuisines and has loved the art of baking since her younger years. And for two, she seems to have recognized herself as a vocal machine who can endlessly talk to others for a day to share her passion and craft. And so her dream of becoming a chef and educator soon prevailed. 

After getting her degree, Chef Cathy soon joined Acacia Hotel as Pastry Chef who was in charge primarily of the research and development of new pastry items and the production of all the dessert menus of this 5-star hotel in the southern metro. And then she transferred to Uniliver Philippines’ Magnum Café Manila as Pastry Chef carrying almost similar responsibilities to that of her first professional work. And like any other chef who wants an international exposure and seeking a wondrous fortune, she went to Singapore and worked for Whisk Café as Head Pastry Chef. It was in this foreign soil that she practically learned how to be a chef in many persons when she was left alone by her colleagues and burdened herself with the tasks of solely managing the operations of the establishment. But such situation gave her the chance to prove herself and her employers that she cannot only eat her job good but talk her role well. She was not only charge of all the production of cakes, breads and pastries and cold items dishes but the management of the workers and the store as a whole. But the love of the family had taken her back to the country. In early 2017, she returned to the Philippines and pursued her other dream---that of becoming a professional mentor to others. Initially, she was commissioned as pastry and culinary chef instructor. Eventually, she was administratively charged of operations of the school that included payroll, purchasing, sales and marketing, security services and property maintenance. But all the more that such gave her the best preparation for her biggest challenge this time, taking to the next height the students of the best culinary school there is in the country today.

Awards and Recognitions

Culinary Certificate from the Alain Ducasse Formation Institute in France
TESDA NC II – Cookery
TESDA NC II – Bread and Pastry
Chef Angela Ventura-Bulatao - Chef Instructor of Global Academy

Chef Angela Ventura-Bulatao

Chef Angela is back from a brief forlough. This time around, Chef Angela takes a new role for the newest branch of Global Academy, that of a full-time senior faculty member of our Dasmarinas, Cavite Branch. Chef Angela has seasoned as an educator at Global Academy. Prior to her newest assignment, Chef Angela was serving Global Academy as chair of its Baking & Pastry Arts Department. Her being an industry authority has brought her to many recognizable and respectable institutions like The Peninsula Manila, Hotel and Restaurant Erlibacherhof in Switzerland and EDSA Shangri-La Hotel. And it has been a pride for the school that Chef Angela is one of its faculty’s internationally educated and trained instructors holding a degree in Hotel Operations Management from Hotel Management School “Les Roches” in Switzerland. She also carries with her a Hotel and Restaurant Administration degree from the University of the Philippines. Lastly and most importantly, Chef Angela is one homegrown talent of Global Academy earning from the school her Diploma in Professional Baking and Pastry Arts.

Awards and Recognitions

TESDA NC II – Bread and Pastry 
Certified ServSafe Instructor
Registered ServSafe Examination Proctor
ServSafe Food Protection Manager
Silver Medal – Plated Dessert, Philippine Culinary Cup 2012
Bronze Medal – High Tea, Philipine Culinary Cup, 2013
Silver Medal - High Tea, HOFEX 2017


Chef Francis Joseph G. Buhay - Chef Instructor of Global Academy

Chef Francis Joseph G. Buhay

Scorching but chilly can best describe Chef Francis. His extensive experience, both in industry practice and in classroom instruction, has made him an ideal guru a student would look forward to from start to the end of the class. And this is no blabbering. Before joining Global Academy, he just finished his years of teaching contract with another culinary school, to his words, for a more challenging, exciting and colorful culinary career ahead.

Early on in his profession, Chef Francis brought himself to big names in the industry where his skills were stirred to inflated levels. He first joined The Peninsula Manila’s pastry, lobby and Japanese kitchens and then worked for the then Mandarin Oriental Manila firstly as Line Cook at its Hot and Cold Kitchens. He capped his hotel engagement at Mandarin as Commis III working at different stations: Hot and Cold Kitchens, Banquet, and Asian and Western Kitchens. And to get a foreign taste of experience to add to his long line of accomplishments, he worked abroad as Kitchen Supervisor in a restaurant called Salad Stop in Singapore. Gone through fine restaurant and hotel rigmaroles, Chef Francis put to greater heights his industry practice, alternating as Chef Consultant or owning restaurants on certain occasions, or simultaneously at times, in the metro and in the provinces. Among those establishments he worked for or still presently serve as Consultant include Verjandel Hotel, Ababu Persian, Laruan Atbp. Café, I Love Milk Tea---all in Quezon City; Escape Resto Lounge in Pasig City, Saffron Catering in Las Pinas, and Senor Roberto Steakhouse in Aklan where he also taught at a local college. Chef Francis is educated at De La Salle University College of St. Benilde where he obtained his Bachelor of Science in Hotel, Restaurant and Institution Management.

Awards and Recognitions

TESDA NC I – Ships Catering Services Certification 
TESDA NC II – Food and Beverage Services Certification 
TESDA NC II – Cookery Certification 
TESDA NC II – Ships Catering Services Certification
TESDA NC III – Ships Catering Certification

Chef Nadine Patricia D. Madrigal - Chef Instructor of Global Academy

Chef Nadine Patricia D. Madrigal

Chef Nadine is more than a vocationally trained guru. She holds a degree in Bachelor of Commerce Major in Human Resource Management from De La Salle College of St. Benilde. She initially took up a BA in Psychology at De La Salle University Manila. But her passion for gastronomy is one thing she fell in love with coming out from college to now. This love brought her to completing a Diploma in Culinary Arts and Kitchen Management. Unstoppable in her quest for mastery of her craft, she took up a Diplome De Patisserie Le Cordon Bleu at Le Cordon Bleu Culinary Arts Institute in Sydney, Australia followed by another Intensive Bread Baking Program.

She started her industry practice as Jr. Commis at the Chelsea Market and Cafe at the Fort then as Pastry Sous Chef at La Cuisine Francaise then as Pastry Commis 3 at the then celebrated Mandarin Oriental Hotel before embarking on an overseas job at the Pacific Islands Club in Guam. About five years ago, she put up her own cakery called Sugar Fix by Nadine where she poured in her business acumen and professional know-how to this day. As her love for culinary is as immersed as her love for educating others, she started to teach about four years ago at the Culinary Institute of Cagayan de Oro and the Manila Culinary and Hospitality Academy, both of which she decided to forego for a newfound love at Global Academy.

Awards and Recognitions
  • Bronze Medal – Wedding Cake, Philippine Culinary Cup 2016
  • Silver Medal – Wedding Cake, Philippine Culinary Cup 2017
Chef Roy B. Resurreccion- Chef Instructor of Global Academy
Chef Roy B.
Resurreccion

Chef Roy is a home-grown talent of Global Academy. He graduated with Diploma in Professional Culinary Arts when the School was on its maiden years, placing his faith on Global Academy’s world-class culinary education standards early on for his pursuits of a great culinary dream. And he did not fail. 

 

Today, Chef Roy is serving back his alma mater this time as Chef Instructor, helping hone future culinary professionals. Before heading back home, he served as Executive Chef of Teofely Café in Cavite providing direction for day-today kitchen operations and for menu development, among other services demanding of his role. His overseas experience brought him to the Kingdom of Saudi Arabia, also as Executive Chef for Levanti Café and Restaurant where he was heavily involved in the overall restaurant management that covers organizational and kitchen management, purchasing and inventory, menu development and staff training. He was likewise an experienced seafarer serving as Chief Cook for a local LPG tanker named Ma. Teresita and a cruise ship called M/S Statendam for Holland America Lines giving him a varied exposure to different kinds of crews and nationalities, and of course to menu and food service functions.


His other decorated culinary accomplishments include as featured Demo Chef in the following TV shows: Umagang Kay Ganda at ABS CBN, Mag TV na Oragon at ABS CBN Bicol, My Puhunan with Karen Davilla at ABS CBN, Brigada With Jessica Soho at GMA News TV, Rise and Shine at UNTV; also as Grand Winner in 2016 Bicol Food Festival 5th Bicol Tourism and Food Expo and Chevon Chef 2012 Cooking Demo winner, among other awards and citations that he received.


But his love for shaping the destiny of young minds is an innate character. As a seasoned educator, he served as Culinary Instructor for several culinary schools in his hometown Bicol, teaching culinary classes and also developing creative instructional materials and course curricula. But his first classroom teaching experience was actually here in metro when he was engaged as Chef Apprentice at another culinary school assisting its Executive Chef on teaching and cooking demos. And to prepare for this arduous task of educating future chefs, Chef Roy equipped himself with necessary education and skills. He took up a Bachelor of Science in Hotel and Restaurant Management from the Philippine Women’s University, a Bachelor of Science in Business Administration from Pamantasan ng Lungsod ng Marikina, and he even earned a Certificate of Ministerial Study from Mt. Zion Ministerial Institute. Chef Roy is not only a well-rounded trainer but also a certified TESDA Assessor.


Chef Cristina Merced Reyes-Sola - Chef Instructor of Global Academy

Ma. Cristina Merced Reyes–Sola

With a post-graduate degree in Culinary Arts and Technology Management, Cristina Reyes Sola (or “Tinay” to friends and family) bears the oft overlooked yet essential responsibility of deploying Global Academy students for their internship training. Armed with a passion for good food and a shrewd sensibility for competent kitchens, this sometime professional baker and part-time chef professor fills her role in Global Academy as Internship Head by scouting the city’s restaurants, both new and established, to provide its students with real-world experience before they are sent off to their first job. Whether she’s baking you brownies, teaching you how to deglaze, or getting you in your internship venue, Tinay brings a verve and commitment to the job unmatched by any.
Vanessa Antonette B. Ledesma- Sales and Marketing Director of Global Academy

Vanessa Antonette B. Ledesma

Anna is Global Academy’s Sales and Marketing Director. She graduated from Ateneo de Manila University where she got her degree in B. S. Management major in Communications Technology in 2000. She also has a Certificate IV in Business (Marketing) in TAFE Northern Sydney Institute where she finished the course with distinction in 2005. From the time she finished college, she has held various positions in marketing, sales, publishing and brand management in different industries making her a very well rounded person in terms of her exposure and learning. She is grateful to have been able to work with companies such as Summit Media, Ayala Land Sales Inc, Beach Culture Australia and Technomarine.
Jocelyn T. Antipuesto - School Director and Registrar of Global Academy

Jocelyn Tapales Antipuesto

Ms. Josie, GA’s School Registrar is a dynamic professional who has chosen the field of education as her battlefield. Setting off her academic exposure as a Day Care Teacher, she came to admire the milieu and ventured out to other academic related positions. She joined STI primarily as Administrative Officer and due to her initiative to learn, was promoted as Registrar, concurrent to her Registrar functions she taught intermittent Business Subjects and covered NSTP activities. Her earned bachelor’s degree in Business Administration, coupled with her accounting and programming knowledge helped her become effective in her college-teaching position. As a Registrar, she is equipped with numerous training for Registrars and sees to it that she is updated with the trends and essentials of her profession. Her years in service have given her a view of the whole academic perspective as well as ample maturity to empathize with students and parents, enabling her to come up with a win-win solution on any given situation.

Carlo N. Ledesma

Carlo is the Director for Administration and Operations Division. He came to the helm of this very taxing yet stirring part of school management at a time when efforts to streamline was taken to make it even more effective and efficient. And his assumption of this post was but without basis. With over 15 years of work experience in the fields of accounting, finance, internal audit, bookkeeping, management reporting and business consulting both in the Philippines and the United States for both start-up and established companies covering contract manufacturing, e-commerce, automotive and real estate, Carlo has just added another feather—that of hospitality & culinary industry—to his long line of managerial expertise.

Carlo is adept in accounts payable management, receivables management and general ledger account reconciliation in an automated accounting environment. He had dealt, collaborated and fixed companies both here and overseas with antiquated manual accounting systems by automating and streamlining work processes and work flows thereby reducing staff head count as well as unnecessary redundant work. He has been cited by business owners he worked for, for working closely with them in evaluating current financial standing of the companies and by implementing necessary changes that ultimately led to turnaround business operations and positive cash flows. On technical side, he is adept in SAP, Accpac, MS Dynamics, MS Axapta, CargoWise/EDI, Myob, Quickbooks and advanced MS Excel.

His solid experience in technology implementation, staff coaching and development, strategy development, organizational change management, and operational improvements has made him more than fitting to the demands of his current job. His work experience in the U.S. had brought him to big corporations including West Covina Toyota, Bellevue Convention Center, Costco Travel, Pop Multi-Media and CMC-ICOS Biologics. In the Philippines, he worked for big names likes Universal Realty, Holy Cross Corporation, RCBC Securities, Inc., Freight Management Worldwide Inc. and Flying V subsidiary RKV3 Inc. before accepting the challenge posed before him by Global Culinary and Hospitality Academy.