Culinary Arts Faculty

Members of Enderun Colleges' faculty reflect the school's international scope and character. Drawn from all across the globe, the faculty members are a diverse group of academics, full-time professors, industry professionals, and prominent business leaders. Enderun faculty members are more than teachers: they are consultants, advisors and mentors, who build partnerships with students, and who help lay the foundations for their students' success, in both the classroom and life.




Enderun Colleges has over 150 Faculty members with educational or professional experience from institutions around the globe.

Alphabetical Listing

  • Chalopin, Marc

    <b>Chalopin</b>, Marc Chalopin, Marc Basic Culinary Arts, Advanced Culinary Arts, Regional French Cuisine
    Culinary Arts
    International Hospitality Management
    Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Institute Philippines, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alain Reix at the Eiffel Tower restaurant Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined Ducasse Education and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.
  • Ermita, Cyril

    <b>Ermita</b>, Cyril Ermita, Cyril Nutrition, Hygiene and Sanitary Systems
    Culinary Arts
    International Hospitality Management
    Chef Cyril Ermita’s expertise is on bakery and pastry. He graduated from the University of Santo Tomas with a BS in Hotel and Restaurant Management. Prior to joining Enderun, Chef Cyril has worked at the pastry kitchen of Edsa Shangri-La Manila for eleven years. Chef Ermita is the club moderator of Culinaire, the official culinary arts student organization of Enderun Colleges.
  • Gfeller, Markus

    <b>Gfeller</b>, Markus Gfeller, Markus Basic Culinary Arts, Regional French Cuisine, Kitchen Managemen
    Culinary Arts
    International Hospitality Management
    Swiss national Chef Markus Gfeller has extensive experience working the menus of hotels and restaurants in Switzerland, Hawaii, and Manila, in various posts such as commis tournant, chef tournant, chef de cuisine, and sous chef. After going through the three-year apprentice program at the Culinary School in Burgdorf, Switzerland, he further enhanced his skills by taking courses in Basic Fine Dining Service and Oenology in Zürich, and obtaining a management diploma at the National Hotel and Restaurant Management School in Bern. At present, he is chair and chief operating officer of Caspian Concepts, a hotel and restaurant concept development firm, and Beluga Meal Solutions, a passenger service concessionaire for WG&A SuperFerry. He also co-owns CAV, an innovative wine bar located at Fort Bonifacio High Street.
  • Gillar, Andreas

    <b>Gillar</b>, Andreas Gillar, Andreas Basic Principles of Pastry and Bakery
    Culinary Arts
    International Hospitality Management
    A native of Austria, executive pastry chef Andreas Gillar honed his expertise with close to twenty years of international experience. He acquired his education in the School for Pastry and Bakery in Baden, after which he graduated as Master Confectioner at the Master School for Pastry in Vienna. He worked as pastry chef consultant at Hotel Caravelle in Saigon, then as executive pastry chef for Café Wien in Jakarta. He was corporate pastry chef as well of Hashoo Group, which owns and operates two Marriott Hotels and seven Pearl Continental Hotels in Karachi, Pakistan. His most recent post prior to joining Enderun was as executive pastry chef of The Peninsula Manila.
  • Kaspar, Martin

    <b>Kaspar</b>, Martin Kaspar, Martin Regional French Cuisine
    Culinary Arts
    International Hospitality Management
    Chef Kaspar is a graduate of Professional Chefs School in Solothurn, Switzerland. He joined Hyatt Regency Hotel, Manila as a sous chef, then moved to The Manila Hotel as the executive chef, heading 560 rooms, 9 outlets, and banquet facilities for up to 2800 people. He was also the chef and F&B director of Swissôtel Sydney in Australia and member of its executive committee. At present, Chef Kaspar runs the restaurant Entrecote.
  • Montinola, Suzette, L.

    <b>Montinola</b>, Suzette, L. Montinola, Suzette, L. Introduction to Culinary Arts, Culinary Arts and Sciences
    Culinary Arts
    International Hospitality Management

    A Communication Arts major from the Ateneo de Manila University, Chef Montinola then earned her Diploma in Hotel and Restaurant Management from Switzerland’s Ecole Les Roches in 1993. She channeled her energies into the hospitality industry, handling food and beverage departments of prominent Manila hotels such as the Mandarin Oriental and the Hotel InterContinental. Since 1999, she has set up and managed her own restaurant in Old Manila, La Cocina de Tita Moning. From 2004 to 2005, she earned her culinary credentials at the Center for Asian Culinary Studies in Manila and the Culinary Institute of America in New York.

    Chef Montinola also served as a freelance writer for publications such as Mega magazine, Food magazine, and Get Asia Philippines, contributing articles on food, restaurants, recipes, and cooking techniques.

  • Punzalan, Martin, T.

    <b>Punzalan</b>, Martin, T. Punzalan, Martin, T. Senior Chef Instructor
    Culinary Arts
    International Hospitality Management
    Chef Martin Punzalan is the Senior Chef Instructor at Enderun Colleges.He graduated from Ateneo de Manila University with a degree in Philosophy, then later acquired a diploma in Culinary Arts and Hotel Management from the International School of Culinary Arts. Prior to Enderun, Chef Punzalan worked at Mandarin Oriental Hotel's The Tivoli Fine Dining Restaurant as a Commis 3: Entremetier and Rotisserie. He was responsible for preparing the mis en place for ala carte and group menus.
  • See, Cheong Yan

    <b>See</b>, Cheong Yan See, Cheong Yan Culinary Head
    Culinary Arts
    International Hospitality Management

    Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University.

    In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France. In 2012, he was part of Philippine Airlines' Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

  • Wenger, Thomas

    <b>Wenger</b>, Thomas Wenger, Thomas
    Culinary Arts
    International Hospitality Management
    Chef Thomas Wenger is senior culinary academic consultant at Enderun. His industry experience spans over 25 years, including posts as executive sous chef at The Oriental Singapore and Makati Shangri-La, and executive chef posts at Royal Hong Kong Jockey Club, Le Royal Meridien Bangkok, Le Meridien President Bangkok, and prior to Enderun, at Mandarin Oriental Manila. This Swiss chef was also trained at Ecole Hoteliere de Lausanne in Switzerland and The Royal Institute of Public Health in London.
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