Apicius Culinary Arts & Hotel Management  Inc. © Copyright 2017

our chef instructors

Our distinguished chef instructors have extensive professional experience and have held their place in excellence in hotel and cruise culinary industries locally and internationally. Beyond their impressive credentials, all our chef instructors are deeply committed to passing on the professional values and the passion of their trade to our students.

Master chef wolfgang alfred rappl

Master Chef and Holder of Apprentice Trainer Certification

More than 20 years active experience in International Hospitality and Cruise Industries.

After a 3-Year Apprenticeship in his home country, Germany, Wolfgang Rappl has worked in various establishments, like Ala Carte Restaurants, Resort Hotels, Business and Convention Hotels and Cruise lines. During these years Wolfgang acquired excellent skills and knowledge in a wide range of ethnic cooking styles and international cuisines.

As Corporate Executive Chef and Food Operations Manager in the Cruise Industries he has become a specialist in Kitchen Management, Cost Management and development of Menus and Recipes. He is also a Certified Vegetarian & Vegan Chef and Certified Consultant for EU Level Organic Gastronomy.

Master Chef Wolfgang Rappl is developing the entire selection of culinary courses for the needs of Apicius Culinary Arts.

All courses are tailored to the requirements of the Hotel and Cruise Industries to provide our students the highest possible qualifications for a successful start up in their new professional life.

Chef Diosdado Condeno

Culinary Arts Instructor

Chef Diosdado “ Dick” Condeno took up Catering and Gourmet Cooking at the International Correspondence School in Philadelphia, U.S.A. He was a member of Confrerie Dela Chaine Des Rotisseurs in 1999.

In 1971-1976 he worked as an Assistant Head Butcher at The Plaza Restaurant in Makati City. Later in 1976, he became a Chef De Partie at Hotel Nikko Manila Garden. He then moved to Saudi Arabia to work at Saudi Catering and Contracting Company ARAMCO (Arabian American Oil Company) as Chief Cook in 1979-1989.In 1990, he started venturing onboard Cruise Lines. He worked at the Premier Cruise Line (a 5 Star Cruise Line) as Sous Chef and at the Holland America Line, Inc. (also a 5 Star Cruise Line) as Executive Chef.

Chef Dick has contributed to the Doha Asian Games in Doha, Qatar in 2006 where he worked as Senior Sous Chef – European at the Diplomatic Club.

He also became the Executive Chef at the College of St. Benilde-Angelo King International Conference Hotel Manila in 2007 and the Chef at the Sisters of Mary at Silang, Cavite in 2008 with 5,300 high school students having breakfast, lunch, snack and dinner.

He started his teaching career in Culinary Arts in 2006 when he became a part time Professor at the De La Salle Lipa, Batangas.

Chef Manuel “Manny” Puno is a graduate of Ilo-ilo Polytechnic College with a degree in Hotel and Restaurant Management. As the Senior Culinary Arts Instructor of Apicius, he supervises all instructors of all branches. He has extensive experience in both airline and shipping industry.

 

He has worked in 1986 at Bahrain Airport Services-In Flight Catering Department as Senior Cook. Then he has worked onboard Cargo ships (Worldwide) as Chief Cook, Expedition (a Passenger ship) as Chef, Sun Cruises as Chef De Partie and at Pullmantur Cruises as Sous Chef.

 

With more than 29 years experience in the food and hotel business, Chef Puno has specialized in International Cuisine and Menu Planning.

Chef Manuel Puno

Culinary Arts Instructor

Chef Danny has more than 27 years experience in the hotel and restaurant business, Chef Danny has extensive experience in fruit and vegetable carving, buffet decoration and as a trainer. He has worked in various hotels all over the country and over the world.

 

His first position was a junior cook in Manila Hotel in 1976. Then he became an Executive Sous Chef for Sheraton Hotel & Resort in Dubai and Mahe and Manila Galleria Suites in 1991.

 

After that he started working in 1994 as an Executive Chef for hotels like Evercrest Hotel & Resort in Batangas, Manila Southwood Golf and Country Club in Carmona Cavite, Island Cove Resort and Leisure Park in Kawit Cavite, CEO Suites in Makati, Aloha Hotel in Roxas Boulevard and Rosas Garden Hotel in Ermita Manila.

Chef Danilo Camiling

Culinary Arts Instructor

Pastry Chef Concepcion “Connie” Condeno graduated Food Service Technology at the Emilio Aguinaldo College Manila in 1977. She started working as a Pastry Chef in Dusit Hotel Nikko Manila from 1978 to 2007. She was also a part time professor at the De La Salle Lipa Batangas and at the De La Salle St. Benilde University in 2006. She also taught at the Future Culinary School in Imus Cavite and at the Sisters of Mary in Silang,Cavite.

Later in 2007, Chef Connie moved to Macau to work at Starworld Casino Hotel Galaxy in Avenida Da Amizade as Pastry Chef.

She was the First Prize Winner for the Dessert Individual Category and the Second Prize Winner for the Group Category during the IFEX (International Food Exhibition Philippines) which was sponsored by Cook Culinary Lifestyle Magazine in 2006.

Presently, aside from teaching, she also manages a restaurant called the Balay Cena Una Restaurant, in Daraga, Albay.

Chef Concepcion Condeno

Pastry and Baking Instructor

Chef Jose “Jo” Dela Torre Jr. has worked in the Hotel and Cruise Industry for more than 35 years. He started working in 1979 at the Manila Garden Hotel then at the Dusit Hotel Nikko Manila and Dusit Hotel Nikko in Saipan as an Assistant Cook.

In 1990, he worked as a Pastry Chef at ALPs Cakeshop for a year. Then in 2002, he started to venture onboard the cruise industry and worked as an Assistant Pastry Chef to Senior Pastry Chef at the Royal Caribbean Cruise Line, Windsar Cruise Line and the Holland America Lines.

Chef Jose Dela Torre, Jr.

Pastry and Baking Instructor

Pastry Chef Elena Veluz has worked in the food service industry for almost 16 years. She worked for KFC, Kenny Rogers, Little Caesars Pizza and Orchid Garden Suite as Food and Beverage Manager. Chef Elena took up Baking at Technological University of the Philippines & the Philippine Womens University.

Chef Maria Elena Veluz

Pastry and Baking Instructor

Chef Cecilia graduated Bachelor of Science in Business Administration at the Lyceum of the Philippine University, Intramuros Manila and took up Master of Science in Hotel and Restaurant Management at the Philippine Women’s University.

She has been teaching Hotel and Restaurant Management, Bread and Pastry for more than 10 yrs in various colleges and institutions. Chef Cecilia also has her own cakes and pastry business for more than 15 years.

Chef Ma. Cecilia Pascual

Pastry and Baking Instructor

Chef Jubilee is a Filipino Culinary Arts graduate from Buhi, Camarines Sur who has a penchant for flavourful Asian cuisines. Chef Jubilee emphasizes sharing her practical experience with her students, telling them the importance of teamwork, being professional and broadening their education. She wants students to passionately embrace their natural gift in cooking.

 

She graduated at Berjaya University College of Hospitality in Kuala Lumpur, Malaysia taking up Diploma in Culinary Arts last August 2013.

 

She also finished Hotel & Restaurant Management at Mariners Polytechnic Colleges in 1995, studied a 1-year Language Studies in University Kebangsaan Malaysia in 2008 and studied Humanities and International Studies in University of Nations Kona Hawaii.

 

Prior to teaching at Apicius, she worked as Commis 1, Kitchen Intern, Kitchen Manager and Coordinator

chef jubilee albar

Culinary Arts Instructor - Naga

Chef Marlon has spent the last decade transforming from being a nurse to all around chef instructor, specializing in both the art of pastry & ala carte dishes, while maintaining his restaurant business.

 

He studied Diploma in Culinary Arts in Global Academy and then pursued his baking career in Malaysia where he has worked his way up to developing menus and exquisite pastries.

 

According to Chef Marlon, food is the way to a man’s heart. He believes that food is the best way to connect people with each other. His passion for decadent pastries and delicious cooking is contagious. Chef Marlon loves sharing food-related stories, travelling the world especially South East Asia and spending time with his friends. Teaching baking classes at Apicius Culinary School is the perfect way for him to feel purposeful.

Chef Marlon Martirez

Pastry and Baking Instructor - Naga