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| Chef Instructors |
Our world-class Instructors are your foundations to mastering culinary or baking and pastry arts. The faculty at Heny Sison Culinary School consist of Chef Instructors, all trained in classic French and International cuisine, who come to Heny Sison Culinary School with comprehensive working experience at some of the world's leading hotels and restaurants.
Our seasoned professional Chef Instructors have a passion and an eagerness to share their internationally gained experience with the students and believe that learning must involve both personal satisfaction and enjoyment.
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| Jacqueline Haessig Alleje |
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Chef Jacqueline Haessig Alleje, a 3rd generation restaurateur, has been involved in and culinary arts and organic agriculture based on the principles of healthy nutrition and sustainable food production for over 18 years in the Philippines as co-owner of Rizal Dairy Farms with husband Tony Alleje and as president of Organic Farming Inc.
Swiss born and trained, Jacqui is a pioneer in healthy lifestyle cooking and organic farming, and she has developed & promoted for over 6 years a “South Beach Diet” reflecting the principles of LOHAS, using locally available and organic ingredients, based on Swiss-Filipino culinary traditions. She contributes regularly to various food magazines, actively participates in major organizations promoting the development of organic farming, and manages restaurants such as Bistro Saratoga of Tagaytay Highlands International Golf Club that serve a “Healthy & Green Gourmet Menu”. Jacqui teaches healthy lifestyle cooking classes in our school. |
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| Giorgio Bucarelli |
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| Chef Giorgio Bucciarelli’s introduction to pizza making came by way of his part-time job in a neighborhood pizzeria in Central Italy , in between his other part-time work in a printing press and learning to play the clarinet. He soon enrolled at the Culinary Institute of Milan. By 1988, when Giorgio had attained the title Master Pizzaiolo, he put up his own restorante - Il Convento, literally from a small old convent building that he acquired. By the mid-90s, when he was importing shell handicrafts from the Philippines as a second business, he augmented his menu with Filipino-Oriental cuisine, which became a hit. Giorgio later decided to reside in the Philippines and lent his expertise to several restaurants including Nielsen Bagery, Amici , Va ’ Pensiero, Abbondanza and recently, the Joey Pepperoni chain. Giorgio, who has been teaching in my school for the longest time, is a stickler for simplicity, and always starts his classes with a bit of Italy ’s history. |
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| Juan Carlo Estagle |
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| Chef Juan Carlo Estagle is one of our school’s home grown chefs who has proven his mettle as Executive Chef of Mezze Restaurant and Bar at Greenbelt 2. He is also pastry consultant of Bakeshops and chef consultant to other multinational food brands. Aside from baking for his private clients, he continues to teach in the hope of helping discover that genius student who would put the Philippines in the world’s pastry map. |
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| Koichi Kondo |
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| Chef Koichi Kondo learned how to cook at a very young age. From his father, he learned the art of sashimi and sushi making. From his mother, several varieties of savory dishes like udon, his favorite comfort food. His parents taught him to cook from the heart. Kondo San was born and raised in the Southern City of Uwajima, popular for its fish farming and pearl culture. He came to Manila in the mid-80s primarily to engage in tuna & prawn trading. He then helped set up several authentic Japanese Restaurants, including Hatsu Hana-Tei in Pasong Tamo, Makati . Our various Japanese Cuisine classes are quite popular not only because of the delicious food treats but also because of the engaging “straight-from-the-heart” teaching style of Kondo San. |
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| Patty Loanzon |
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| Chef Patty Loanzon is a classic role model for good time management. She is able to splendidly straddle between taking care of her husband & 3 adolescent sons without aid from a house maid, manage a full food service company – Epicurio Inc., and teaches culinary lessons, including special classes for SPED High Functioning Individuals. Patty, who is a Silver Spoon awardee of the 2nd Batch of my Essential Cooking Series, teaches various Cooking classes and Baking 101 & related workshops, as well. She considers herself a constant student, avidly learning new techniques and skills. |
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| Carrie Madrid |
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| Chef Carrie Madrid was trained at the Culinary Institute of America, California Culinary Academy and Heny Sison Culinary School . She also worked for the San Miguel Culinary Center as a Products Application Specialist, undertaking recipe development cooking demos, among others. Carrie’s more popular classes include Cupcakes workshop and Cooking & Baking workshops for kids during the summer break. She is also a member of my Food Styling team. |
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| Ernie Mesina Jr |
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Chef Ernie Mesina Jr. continues to ignite his passion for coffee and to share his expertise with the industry for the past 20 years. Just recently, he coached a team that won in the World Food Expo (WOFEX) Barista Cup as Grand Champion and Best Signature Drink. He is regularly tapped to be a head judge and a technical judge for Barista Competitions in the country as well as a consultant for Operations & Barista Training to various cafés and restaurant chains.
Chef Ernie Mesina Jr. acquired his specialized skills & experience in his 6 years with the DOME Café group, where he earned a certification from Dome Australia as Master Coffeemaker. Ernie’s aversion to mediocrity and persistence to learn more about coffee, as a science and as an art, has helped him share his knowledge most effectively with coffee enthusiasts and potential Baristas alike. |
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| Cecile Park |
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| Chef Cecile Park became a Philippine resident since the mid-80s when her husband was assigned to Manila by his company. In 2002, when all her children were off to the US for college, Cecile started her own restaurant, Silla, in Quezon City . She attributes the success of Silla to her food philosophy of sincerely caring for her clients- not only should you offer delicious food, you should also food that is fresh and healthy. And it is this philosophy that she also shares when she immerses our students into the nuances of Korean cooking. |
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| Ed Quimzon |
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Chef Ed Quimson is a seasoned master chef of Spanish origin, creator of Chef Ed’s restaurant at Salcedo Village , Makati . He has also lent his expertise to such restaurants as La Tasca, Via Mare, The Nielsen Tower, the Member’s Lounge of the Phil. Stock Exchange and the Subic Yacht Club. Chef Ed, who is always caring to me as a big small brother I never had, is equally intimate & loving in the way he meticulously cooks his exquisite versions of both traditional & sophisticated dishes, to the delight & awe of his loyal customers and students.
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| Glenn Remorca |
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| Glenn Remorca is an avid gardener and member of the Philippine Orchid Society who at a very young age showed a keen interest in the arts by way of design landscapes and garden arrangements. Glenn has evolved into a very passionate florist and has ineterpretred a lot of my cakes with his beautiful designs and take on flowers. He continues to do wedding decors and events organizing, and teaches caterers and cake makers who enroll in my school about the flower trade and design aspects. All these from a former banker. |
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| Katherine Sion |
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| Chef Katherine Sion comes from the family that started the famous Ding Hao restaurant in Calamba, Laguna. She now helps manage the restaurant and also runs her own catering business, Fat Kat. Chef Kathy shares her expertise in Chinese cooking by handling our Chinese cuisine classes as well as Pinoy cooking & Catering classes, with a lot bonus entrepreneurial advice to her students. Truly one of our more popular instructors because of the fun that comes with her teaching style, Kathy is also a hard-working member of my Food Styling Team. |
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| Heny Sison |
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A graduate of the University of the Philippines with a Bachelor of Arts in Social Sciences major in Economics and minor in Political Science, Heny chose to shift gears, however, and pursue her love for baking. From selling sylvannas and fruit cakes from her home, and teaching baking and cake decoration in a small garage, she established the Heny Sison School of Cake Decorating and Baking in 1985, pioneering the meticulous craft of cake decoration. It was later renamed Heny Sison Culinary School after cooking classes were added to the baking repertoire to provide a more comprehensive culinary education. Today, the school offers recreational short courses as well as more extensive programs for culinary professionals.
Heny has hosted two cooking programs for television, namely: Heny Sison on TV, A Taste of Life with Heny Sison and Heny’s Kitchen (of which she devoted four episodes to the many unique and interesting food finds in Ilocos Sur). Her passion for teaching, dedication to her craft, and contributions in the culinary industry have merited her inclusion in the book 100 Women of the Philippines: Celebrating Filipino Womanhood in the New Millennium (1999).
Heny has earned ProChef Certification (Level I: Certified Culinarian) from The Culinary Institute of America, and constantly updates herself with continuing education courses abroad. She is a member of the Council of Chefs of the U.S. Department of Agriculture (USDA) in Manila. She currently maintains columns in The Philippine Star and Baking Press, a magazine of the baking, pastry and confectionery industry. She has been tapped to endorse leading food brands, and works as a consultant for various food companies and restaurants. She also dabbles in food styling for print and television ads. Heny is co-founder and director of the Moringa Green Gold Foundation, an advocate for the benefits of the malunggay (Moringa oleifera).
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| Vivian Syyap |
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| Chef Vivian Syyap, was greatly influenced by her Mom who she considers to be a wonderful and creative cook. Vivian was also excited by the food stories of her Dad during his business travels abroad. After she received her Associates in Occupational Studies, Culinary Arts with honors at the prestigious Culinary Institute of America in Hyde Park , New York , Vivian honed her craft in several restaurants & hotels until her last job at the Mandarin Oriental Manila as Assistant Restaurant Manager, before she decided to focus on food consultancy, home-based catering & teaching. Her food philosophy is that because food trends are dynamic, progressive, and changing; it is good to have a strong foundation on cooking techniques, a discerning palate, and an understanding of flavor profiles. |
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| Aggy Villabona |
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| Chef Aggy Villabona is one of my first students in baking and cake decorating. Soon after, she was able to successfully apply her acquired skills. Started in 1989, Aggy’s Cakes & Sweets now has 3 branches: BF Homes Parañaque, Festival Mall Alabang and Magallanes. Aggy is also a consultant for other bakeshops, specializing in store operations and product development, and she is a wholesale supplier of bread, pastries & cakes for coffee shops, convenience stores and groceries. |
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| Vicki Villanueva |
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| Chef Vicki Villanueva is a combination of real passion, knowledge, and experience in her chosen field. Years of continuing education, travels, teaching in culinary schools, judging in food competitions and volunteering in livelihood programs are some of the things she savors. To her students who are keen to start their own food business or to upgrade their operations, Chef Vicki emphasizes that aside from management skills, good human relations and knowledge of food & the right baking or cooking techniques, they must show great interest in their endeavors, believe in themselves & their staff, and be aware that there are no set hours. She also started a business venture supplying quality food ingredients & bake/cook items to students, café & bakery owners and restaurateurs, who other wise purchase these items in bulk. This is a service that Chef Vicki provides… her modest contribution to the food industry. |
"Jivin' in the Kitchen" Composer: Maritess Salientes c 2011 |
