Chef Benjamin N. Ledesma Jr.

CChef 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

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 - 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, he strategically positions Global Academy as competitive, premiere Culinary institution.
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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
Working Group Member, Technical Development, TESDA NC-III Commercial Cooking

 

 

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 the Culinary Arts. Determined to see what a life this industry could offer him, he pursued a Diploma in International Culinary Arts and Professional Kitchen Management. He soon realized that he was destined to be a Chef. Combining his knowledge and experience as an economics professional and his culinary training, he ventured in business by single-handedly opening and running 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 significant 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 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.
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Awards and Recognitions

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

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. However, her love for teaching moved her to remain to be a part of the School’s roll of educators. Chef Gigi’s educational and industry strengths are truly respectable. She had 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 her Associate of Occupational Studies in Culinary Arts degree. Her practical exposure to the vibrant industry landed her as Pantry Line Cook at Red Herring Restaurant in San Francisco, California and other several fine restos 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.
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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 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 be hindrances in fulfilling one's dreams. 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 CiÇou. He attributes a big part of his industry practice at St. Luke's 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 from his administrative functions, Chef Geecue takes pride from being part of Academy’s elite Chef Instructor roster.
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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 2014
Silver Medal – US Poultry, Philippine Culinary Cup 2014
Bronze Medal - Dream Team Challenge, Philippine Culinary Cup 2015
Coach, Silver Medal Awardee - Young Chefs Team Category, Philippine Culinary Cup 2017

 

 

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 brought him to 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 molded in him that vitality to pass on his skills to aspiring chefs. Chef Ogie was 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 Pasig Branch Head, CM Program Head, and Head Chef for Special Projects.
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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 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 the well-rounded academician as he is today.
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Awards and Recognitions
Silver Medalist, Dream Team Category, Philippine Culinary Cup 2014
Bronze Medalist, Wedding Cake Category, Philippine Culinary Cup 2014
Highest Silver, Dress the Cake Category, Philippine Culinary Cup 2015
Bronze Medal, Fantasy Dessert Category, Philippine Culinary Cup 2015
Sliver Medal, Dress the Cake Category, Philippine Culinary Cup 2017
Silver Medal, Fantasy Dessert Category, Philippine Culinary Cup 2017

 

 

Chef Cecille Louise R. Bundoc

 

After Chef Cez' internship in 2005, the young culinarian set foot in hotel and food establishments and moved to become a long-time hotelier at the Mandarin Oriental Hotel, Manila. Today she heads Global Academy Alabang. Her headship involves educating and providing academic assistance in a variety of learning situations, be it in demos or laboratory activities at all levels of the Baking and Culinary program.

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Awards and Recognitions
Bronze medal, Fantasy Dessert and Plated Dessert Categories, Philippine Culinary Cup 2015

 

 

Chef Enrique Manuel H. Yoingco

 

Chef Ching, as he is known to most,  is our current International Cuisines Program Head. He 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 Global Academy. All these teaching jobs have become even more meaningful as a seasoned educator. 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 food establishments like Morganfields Philippines, Food Paradise, Cobo Milk Tea, Chimney Cakes, Osteria 88 and the Olympic Badminton Court.
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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 Melanie Rodriguez

 

With over five 5 years of hefty industry experience, Chef Mel brings to Global Academy the skills and attitude from her tasteful practice and she is resolute to translate such mastery of craft to her students. Prior to Global Academy, she rose up the ranks in food establishments like 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 experiences like being a Segment Producer/Writer for TV and a pre-school and grade-school teacher.
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Awards and Recognitions

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

 

 

 

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.

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Awards and Recognitions
Bronze Medal – Plated Desserts Challenge, Philippine Culinary Cup 2016
Highest Gold Medal – Fantasy Plated Dessert, Philippine Culinary Cup 2017

 

 

 

 

Chef Keith Fresnido

Chef Keith is a Culinary Instructor at Global Academy, Cavite. He marked the culinary industry by climbing the ranks - Commis 2 at Boracay’s Shangrila Resort and Spa, Junior Sous Chef and later Head Chef at Vask Modern and Gastronomic Cuisine (Gallery). He was also part of the opening team of Arrozeria as Head Chef. He brings his remarkable participations in the professional kitchen and his academic training to the Global Academy table with the goal to encourage future culinarians to live their dreams. He helps pave the way for them by instilling discipline, hardwork, perseverance, and focus - all the values he himself has held inviolable to success.

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Awards and Recognitions
Silver Medal - Sous Vide Category, Philippine Culinary Cup 2017
Bronze Medal - Filipino Cuisine, Philippine Culinary Cup 2017
Bronze Medal - Local Fish & Seafood Category, Philippine Culinary Cup 2017

 

 

Chef Alejandro Lazaro III

 

Chef AL graduated from culinary school in 2000. He has worked in many restaurants since. As cook in UVA Restaurant, Sous Chef in Store Super Café, Greenbelt, Chef Partner in Cusineros Catering Services, Wrapwich Greenbelt 3, Citrio, OB Montessory Greenhills, and Canteen +Simple good food in Makati. Chef AL has also worked as a Consultant for Club Balai Isabel in Batangas. Prior to joining our faculty, Chef AL was a Culinary Instructor at Lyceum of the Philippines in Cavite. Aside from being Chef Instructor, Chef AL also operates his own restaurant Milagros Private Kitchen in Tagaytay . Aside from his work as a professional Chef, he has attended various training and seminars around Europe and Asia. Among them Bistro cooking in Paris, Cook Eat Italian in Florence, Basic Thai cooking in Bangkok and Basic Khmer cooking in Siem Reap.

 

 

Angela Ventura-Bulatao

Chef Angela’s academic and career history is a testament of her high regard for the arts, and for continuous education. From her degree in Hotel and Restaurant Administration at the University of the Philippines, she pursued an Associate Diploma in Hospitality Management at the Hotel Management School Les Roches in Switzerland. After years of working in hospitality, customer service, and education, she soon found her way back to kitchen, garnering a Diploma in Professional Baking and Pastry Arts at Global Academy. Since then, this diamond-in-the-rough quickly rose with brilliance, applying her well-rounded academic achievements onto the baking and pastry industry.

When time came for Chef Angela to develop future kitchen successes, she joined Global Academy as a Chef Instructor. Later on, she was up the ladder taking on the position of Baking and Pastry Arts Program Head before deciding to take a brief work hiatus. She has since joined Global Academy, again as a Pastry Chef Instructor.

Through the years and with the support of Global Academy, she participated in several bread and pastry workshops to further hone her skills and techniques. As an educator, she has mentored, lead, inspired, and propelled aspiring Baking and Pastry Arts enthusiasts, workers, and entrepreneurs toward their goals and the fulfillment of their dreams and aspirations.

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Awards and Recognitions

National Certificate II
Bread and Pastry Production, TESDA

Bronze Medalist
Live High Tea Set Competition
2017 Hong Kong International Culinary Classics

Bronze Medalist
Live High Tea Set Competition
2013 Philippine Culinary Cup

Silver Medalist
Plated Desserts Display
2012 Philippine Culinary Cup

 

 

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.

 

 

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.