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Chef Francesco Brutto
Executive Chef at Undicesimo Vineria, Treviso, Italy, 1 Michelin StarChef Francesco is one of the latest young talents (under the age of 30) to receive one Michelin Star in 2018.
He began his career in the kitchen of Pier Giorgio Parini.
His predilection for light cooking and spontaneous herbs are, together with the concentration of flavors, the signature of his cuisine always unpredictable and comforting.
Chef Marc Chalopin
Executive Chef at Ducasse Education PhilippinesChef 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 Santiago Guerrero
Executive Chef at Hotel Kempinski, Bahia Estepona, SpainChef 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 Gavin Mc Donagh
Executive Chef at Brioche Dublin, Dylan McGrath GroupChef Gavin McDonagh worked in some of Ireland's finest eateries, as well as establishing the much loved Brioche Restaurant in Dublin, Gavin McDonagh is considered one of the country's most innovative chefs. His attention to detail and dedication to careful sourcing sets him apart, with a host of awards to his name, including being listed as one of Ireland's top ten chefs by FOOD&WINE Magazine.
Chef Laetitia Moreau
Executive Pastry Chef at Ducasse Education PhilippinesLaetitia 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.