Posted Nov 17


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 Management at the University of the Philippines, she pursued an Associate Degree in the Hotel Management School of Le Roches, Switzerland. Back in her home country, she chiseled her skills and techniques even more, 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 hospitality, baking, and pastry industries. At Makati Shangri-la where she dealt with varied people groups from government officials to pharmaceutical executives, she was able to immerse into the management of customer needs and demands. Soon she was up the ladder managing and training the front office and events management team. This people-oriented discipline along with the expertise of the art she loves was adapted into the research and development of recipes and products for dessert concepts during her consultancies.

When time came for Chef Angela to develop future kitchen successes, she joined Global Academy. For many years, 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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