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ÈCOLE DUCASSE MANILA

Where Culinary Dreams are Crafted with Precision and Passion

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As the MICHELIN Guide celebrates its second year in the Philippines, more Enderun alumni are contributing to the teams behind the country’s recognized restaurants. Their work spans MICHELIN-starred, Bib Gourmand, and MICHELIN Selected establishments, reflecting the diverse paths and talents of the Enderun community.

We celebrate their skill, dedication, and the contributions they make to these distinguished teams. Congratulations to our alumni. You make Enderun, and the Philippines, proud.

Discover our classes

CERTIFICATE
Culinary Beginnings
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CERTIFICATE
Pastry Beginnings
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CERTIFICATE | DIPLOMA
Culinary Arts Program
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CERTIFICATE | DIPLOMA
Pastry Arts Program
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CERTIFICATE
Certificate in Artisan Breads
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Welcome to École Ducasse Manila

At École Ducasse Manila, we are passionate about shaping the next generation of culinary innovators. In partnership with Enderun Colleges, we offer a transformative education rooted in the vision and expertise of Chef Alain Ducasse. Our programs combine classical French techniques with modern approaches while paying homage to local flavors, preparing our students to excel on the global stage. Watch this video to discover how we are redefining culinary education in the Philippines and empowering future chefs to reach new heights of excellence.

TESTIMONIALS

“Indeed, I believe I made the right decision to pursue my heart's calling in the culinary field and made the right choice to start my dream at Enderun Colleges. After the big shift in my career, the hard decisions I had to make, the risks I had to take, the emotional roller coaster I had to go through, the experiences I had at Enderun and in my internship, I can now confidently say that I am ready to start my own story towards my success.”
Sarah Martis
Le Pont de L’ouysse (France)
“Enderun did prepare me for the internship, from the knowledge, guidance, basic knife skills, and cooking method. There is no doubt that the school helped me build my foundation. It was not enough though to just learn the theoretical aspects because I had to experience everything. Not everything will be taught in school and this was what my mentor told me. I had to experience it personally and adapt to the given environment.”
Albert Nikko Lat
DBGB DC (USA)
“Enderun gave me an advantage, by equipping me with culinary skills, to survive in the real kitchen. They were able to teach me the basic culinary techniques I needed to know in order for me to be able to work well in the kitchen. I don't think I would be able to prepare myself without the knowledge and skills that the chefs imparted to us.”
Robert Mark Uy
Ritz-Carlton Half Moon Bay
“Enderun provided everything that I needed and helped me prepare for my internship. Enderun made sure that I got all the skills needed for the said training. All the recipes and ingredients I had to memorize, the kitchen tools and equipment that I had to be familiar with, the kitchen manners that were instilled in us, the positivity despite the time pressure and the team work gave me the motivation to work to the best of my ability.”
Suzette Bautista
Allard (France)
"After a few weeks of getting to know how things work I began to manage my time wisely; I have learned so much already. They praise me on how quickly I know how to do things and how quick I move in the kitchen which in a way was familiar to me because that’s what I was taught and trained to do in Enderun and I was very proud to have gotten that compliment from them."
Christina Dayupay
Ritz-Carlton Tokyo (Japan)