Academic Culinary Head, Enderun Colleges

Chef See Cheong Yan is the Culinary Head at Enderun Colleges and has been actively teaching since 2006 when Enderun welcomed its pioneer students. 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. He also earned his Certificate in Business Administration, with honors, from Washington State University. Furthermore, he has over 35 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, he can speak English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, he underwent training at Ducasse Education in France. Then, 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.

Executive Chef, École Ducasse Manila

Handpicked by Ècole Ducasse, French Chef Marc Chalopin is the executive chef of École Ducasse Manila Campus He is responsible in maintaining the standards of Alain Ducasse and ensuring that the philosophy, culinary principles, and techniques are properly transmitted to students. He has 34 years of kitchen and teaching experience, and he has worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon and Alain Ducasse, at the 59 Poincaré of Le Relais du Parc. He worked again with Joel Robuchon for three years, then with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually, for six years. 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 École Ducasse (formerly known as Ducasse Education) and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instruction and curriculum, teach advanced culinary classes, as well as partner with purveyors to get the best produce, materials, and equipment available.

Executive Pastry Chef, École Ducasse Manila

Chef Etienne Irazoqui is an accomplished hospitality professional with a passion for pastry and a keen eye for organizational excellence. He joins as the Executive Pastry Chef for École Ducasse Manila at Enderun Colleges’ pastry program. With a focus on pastry and chocolate, Chef Irazoqui possesses expertise in recipe development, team training, and establishing efficient workflows. He has a remarkable track record of success in the industry, as showcased through his diverse professional experiences. Aside from teaching, Chef Irazoqui is also the Operations Director at Culinary Concepts Services since 2006 and has been instrumental in the successful opening of 6 five-star hotels. Chef Irazoqui’s contributions extend beyond hotel operations, as he authored a pastry book for Intercontinental Hotels in China and trained pastry chefs for prominent hospitality groups like Hyatt, Kempinsky, Peninsula, Shangri-la, and more. Furthermore, he demonstrated pastry expertise for renowned brands like Valrhona and Louis Francois in China.