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FORT BONIFACIO CAMPUS extensioncourses@enderuncolleges.com |
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ENDERUN EXTENSION. Copyright 2010 ENDERUN COLLEGES
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines |
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FORT BONIFACIO CAMPUS extensioncourses@enderuncolleges.com |
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ENDERUN EXTENSION. Copyright 2010 ENDERUN COLLEGES
1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig City 1634 Philippines |
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Ms. Inés Cabarrus is a member of the Enderun faculty whose expertise is on Beverage Management and Wine Appreciation. She has a degree in Theatre and English from the College of the Holy Cross in Worcester, Massachusetts. In addition to this, Ms. Cabarrus earned an International Diploma in Hospitality Management from the William Blue International Hotel Management School in Sydney, Australia. She previously worked as a trainee sommelier at the Wildfire Restaurant in Sydney and as an assistant operations manager at the Sugi Japanese Restaurant in Manila. Among her other interests are writing, literature, philosophy, music, theater and physical fitness. In 2007, she co-wrote the coffee-table book Manila’s Best Kept Restaurant Secrets. Ms. Cabarrus, who is taking her MBA in University of Western Australia, is the club moderator of the Enderun Food and Wine Society (EFWS).
Australian-born Chad Davis, who is the F&B Manager of Restaurant 101, Enderun’s training restaurant, teaches Food & Beverage Service Procedures. His 17 years of experience include posts as general manager of Lakes Resort Hotel and Paradise Hotel, and proprietor and manager of Chad’s Indigo Bistro Bar, all in Australia. In the Philippines, he has worked as F&B director of Hotel InterContinental Manila and Edsa Shangri-La, and was the F&B manager at Makati Shangri-La. Mr. Davis was also a lecturer on bar and dining courses at the Torrens Valley Institute in his hometown Adelaide.
Mr. Sergio Roig teaches Beverage Management at Enderun. As shareholder and general manager of Barcino Corporation, a restaurant and wine importer and retailer, he develops business concepts, including menus and wine suppliers. A native of Barcelona, Spain, he was headwaiter at Guante Blanco, in charge of fifteen different hotels in the city. Señor Roig finished his BS in Tourism and Hotel Management at the Escola Universitària de Turisme i Direcció Hotelera, the Autonomous University of Barcelona. A lover of food and wine, he is a member of the L’Ordre Mondial des Gourmets Dégustateurs and the Châine des Rôtisseurs.
