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Chef Oscar Calleja (Executive Chef at Annua, San Vicente de la Barquera, Spain, 2 Michelin Stars)

Chef Oscar Calleja

Executive Chef at Annua, San Vicente de la Barquera, Spain, 2 Michelin Stars

Chef Oscar Calleja is a reference point in international cuisine. He was a chef speaker at Madrid Fusion (2016) and Madrid Fusión Manila.

The freshness of his creations, with their wide spectrum of Cantabrian, Mexican and Asian flavors, always surprise and make an indelible impact on his guests. Oscar Calleja’s concept of contemporary cuisine combines risk-taking and quality and he is committed to experimentation with new trends and the best quality ingredients.

Chef Marc Chalopin (Executive Chef at Ducasse Education Philippines)

Chef Marc Chalopin

Executive Chef at Ducasse Education Philippines

Chef Marc Chalopin has been with Ducasse Education and Enderun since 2008. Having worked with Chef Alain Ducasse and Chef Joel Robuchon, as well as Chef Louis Grondard, Chef Marc brings with him 32 years of culinary and teaching experience. He is also the Opening Executive Chef at the Le Cordon Bleu, a culinary institute in Seoul, South Korea.

Chef Jose Luis

Chef Jose Luis "Chele" Gonzalez

Executive Chef at Gallery by Chele

From an early age, Chele Gonzalez loved to cook. A native of Torrelavega, Spain, he received a culinary degree from Arxanda, Bilbao before he went on to work in some of the world’s most respected restaurants, including Andra Mari, Arzak, El Bulli, El Celler de Can Roca, Nerua-Guggenheim, and Mugaritz. He developed his culinary foundations in Europe. Then, he traveled extensively, especially across Asia and the Philippines, where he developed his philosophy and modern approach to local and sustainable ingredients in order to create innovative dishes. In 2013, he became the chef and owner of the awarded Gallery VASK restaurant in Manila, Philippines.

Chef Santiago Guerrero (Executive Chef at Hotel Kempinski, Bahia Estepona, Spain)

Chef Santiago Guerrero

Executive Chef at Hotel Kempinski, Bahia Estepona, Spain

Chef Santiago started with a summer placement in a kitchen when he was 15 years old in Kuala Lumpur. Since then, he has worked with some stellar chefs who have taught him so much. He was hugely inspired by his experience working with The Roca brothers at Celler de Can Roca and Nacho Manzano at Ibérica London. Lately he worked alongside Dani Garcia for many years as Executive Chef, opening Manzanilla in New York, Bibo Madrid and Lobito del Mar in Marbella. Currently, he is the executive chef of the five star Hotel Kempinski Estepona, Spain.

Chef François-Xavier Lambory (Executive Chef at Stirwen, Brussels, Belgium, 15/20 Gault & Millau)

Chef François-Xavier Lambory

Executive Chef at Stirwen, Brussels, Belgium, 15/20 Gault & Millau

Chef François-Xavier (FX) has been formed with gastronomic references in Brussels (Bon-bon, seagrill, marit).

In his restaurant Stirwen, his cuisine is expressed through the development of controlled origine
products, carefully selected and cooked with passion and respect, in order to draw the quintessence
of taste, while drawing inspiration from cultural hub that is the capital of Europe.

Alain Troubat ran the Stirwen from 1992 to 2014 and in that time developed a formidable reputation among foodies. Succeeding him in 2014 was a challenge that François-Xavier Lambory has passed with flying colours! Having previously learnt his trade is great sea food restaurants such as the Sea Grill and Bon Bon, his cuisine is regional and seasonal, without nostalgia.

Chef Laetitia Moreau (Executive Pastry Chef at Ducasse Education Philippines)

Chef Laetitia Moreau

Executive Pastry Chef at Ducasse Education Philippines

Laetitia Moreau began her culinary career at “Les Compagnons du Devoir et du Tour de France”. After her initial training, she found herself falling in love with Pastry arts, which inspired her to move to Paris to work for “La Grande Epicerie de Paris”. It was the first move of many. Since then; she has worked in several cities including Lyon, Atlanta and New York.

An opportunity to teach called her back to “Les Compagnons du Devoir et du Tour de France”, which led to another position at “Ecole Nationale Supérieure de la Patisserie” ( ENSP), an Alain Ducasse School, where she had -- before teaching – worked as assistant to the World Champions of Pastry. Being a part of the Ducasse Family of Chefs, Laetitia now finds herself in Manila, Philippines as part of Enderun Colleges.

Chef Nicolas Pasdeloup (Executive Pastry Chef at Crimson Resort & Spa, Boracay)

Chef Nicolas Pasdeloup

Executive Pastry Chef at Crimson Resort & Spa, Boracay

Chef Nicolas is the Executive Pastry Chef at the Crimson Resort & Spa, Boracay. He has also worked in other high-profile restaurants like Savoy, and the Lalu Hotel.

Chef Ivan Saiz Sordo (Chef de cuisine at Enye by Chele Gonzalez, Crimson Resort & Spa, Mactan)

Chef Ivan Saiz Sordo

Chef de cuisine at Enye by Chele Gonzalez, Crimson Resort & Spa, Mactan

Chef Ivan has worked with Chele Gonzalez in Gallery Vask, and now in Enye by Chele Gonzalez, which features Spanish cuisine with callbacks to Cebuano local specialties, like the lechon.

Chef Nickolai Stoyanov (Executive Chef at Crimson Spa & Resort, Boracay)

Chef Nickolai Stoyanov

Executive Chef at Crimson Spa & Resort, Boracay

Chef Nick has worked in many different 5 star hotels in Asia, among them Intercontinental Shaghai, Sofitel Shanghai, Diamond Hotel Philippines, JW Marriott Bejing and JW Marriott Desert Springs.