CHEF SEE CHEONG YAN
Chef See is the Corporate Culinary Head at Enderun Colleges. 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 Bahnhofbuffet 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.
Chef See, a Malaysian, is married to a Filipina and has two teen-aged sons. To keep fit and trim, he plays soccer and “futsal” on weekends.

CHEF THOMAS WENGER
Chef Thomas Wenger is senior culinary arts lecturer 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.

 

 

CHEF MARC CHALOPIN
Alain Ducasse Formation handpicked French Chef Marc Chalopin as the ADF+Enderun executive chef, to preserve the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. Before joining Enderun, he has had 20 years of kitchen and teaching experience, working with Alain Ducasse at the “59 Poincaré” and with Alain Reix at the Eiffel Tower’s restaurant “Jules Verne” in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu as the opening executive chef of Le Cordon Bleu in Seoul, South Korea. Chef Chalopin joined Alain Ducasse Formation and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, and teach advanced culinary classes.

 

CHEF VANESSA CONANAN
Chef Vanessa Conanan is an assistant instructor for culinary arts. She has an AB in International Studies from De La Salle University, and earned an Associate Degree in Applied Sciences from Le Cordon Bleu Culinary Arts of the Cooking and Hospitality Institute of Chicago, USA. Before joining Enderun, she worked at a Cafe Le Coq, French Bistro, in Chicago. She is a certified Servsafe Food Safety instructor/proctor.
Chef Vanessa is also a part-time coach for Futbol Fanatics, a soccer camp for kids.

 

CHEF MARKUS GFELLER
Swiss national Chef Markus Gfeller handles the Culinary Arts subject for Enderun. He 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.

CHEF SUZETTE MONTINOLA
Chef Suzette co-teaches the College’s core courses in Culinary Arts. A Communication Arts major from the Ateneo de Manila University, Chef Suzette 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 Suzette 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.

 

CHEF ANDREAS GILLAR
A native of Austria, executive pastry chef Andreas Gillar 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 has been working for close to 20 years, as pastry chef consultant at Hotel Caravelle in Saigon, 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 was as executive pastry chef of The Peninsula Manila.