Chef Martin Bower sharing his culinary insights and teaching philosophy at La Flamme Bleue.
Our Instructors
Academic Culinary Director
Chef Martin Bower, whose career includes leadership roles in award-winning hotels and resorts, including Marriott, Mercure, Swissotel, Sebel, and Crimson, to name a few. His experience in Europe, the UK and Asia translates into practical insights and real world training for students, bridging classroom learning with industry expectations.
A self-motivated and quality driven, Executive Chef, with a demonstrable record of accomplishment in preparing exceptional cuisine within international venues, (UK, Australia, Thailand and Philippines). Highly skilled in creating and preparing innovative/speciality dishes and menus, with a strong understanding of flavour profiles, ensuring the highest standards are achieved.
Passionate about food and delivering high levels of customer experience with a desire to continually enhance operational excellence and services in a fast-paced environment.
CHEF MARTIN BOWER
Highlights
CONSULTANCIES - MKB HOSPITALITY
2019 - 2025
* MERCURE HOTEL SHEFFIELD, UK
* SWISSOTEL RATCHADA, Bangkok
* ALH HOSPITALITY GROUP, Australia
* GANTRY HOTEL, (HILTON), London
RENAISSANCE RESORT & SPA (MARRIOTT)
2017 - 2019
Director of Culinary
(Pre Opening)
* Led a 65 member team within all restaurants and banquet pre-opening activities
* Gained No.1 status in Trip advisor
* Successful hotel launch with the restaurant achieving the 2018 Thailand Tatler Award within six months of opening
CRIMSON HOTEL ALABANG
2015 - 2017
Executive Chef
* Oversaw a team of 50+
* Implemented an HACCP food safety standards program
* Awarded a Philippine Culinary Cup Silver Medal in 2016
* First time awarded Philippine Tatler Award
MERLIN BEACH RESORT
2013 - 2015
Executive Chef
* Oversaw seven F&B outlets supporting a 415-room hotel
* Developed new standards and procedures, menu creation
* Executed an HACCP food safety training program
* Implemented a Filipino Internship Trainee Program within three individual Merlin resorts
BEACH REPUBLIC OCEAN CLUB & RESIDENCES, Koh Samui, Thailand Executive Chef 2012 - 2013
AVISTA HOTEL & RESORTS, Phuket, Thailand
F&B Operations Manager 2011 - 2012
BRUSH RESTAURANT & LOUNGE, Kalim Bay Phuket, Thailand
Executive Chef/F&B Manager 2010 - 2011
SEBEL HOTEL, Melbourne, Australia
Second Chef 2008 - 2010
McDONALD HOTELS & RESORTS, UK
Head Chef 1999 - 2008
EDUCATION
Diploma of Advanced Culinary Skills, Stratford-upon-Avon College, Warwickshire, UK, 1999
NVQ 1 & NVQ 2 – Catering & Hospitality (Food Preparation & Serving
NVQ 2 – Front of the House (Drink Preparation & Serving)
PROFESSIONAL CERTIFICATIONS
HACCP & Food Safety Qualified, UK Food Standards Agency, 2022
Food Tolerance & Allergens, UK Food Standards Agency, 2021
St. John Ambulance First Aid Qualified, 2019
Certificate of Food Hygiene, Chartered Institute of Environmental Health, 2000
Lead Culinary Instructor
Instructor since 2022
Educated at the International School for Culinary Arts and Hotel Management Chef Dianne graduated with a Diploma in Culinary Arts and Kitchen Management that includes a National Certificate III and IV in Cookery as well as an Australian Certificate III. With 7 years of experience primarily focused in Boutique resorts on Boracay Chef Dianne leads the Instructor team with a comprehensive understanding of international standards as well as practical experience across a variety of International cuisines.
Favourite dish to make: Beef Rendang
Chef dianne camayang
Culinary Instructor
Instructor since 2024
Educated at De La Salle College of Saint Benilde graduating with a Bachelor of Science in Hotel, Restaurant, and Institutional Management Major in Culinary Arts. Chef Pheobie has 7 years of Industry experience key noted by her time in the USA at Omni Amelia Island Plantation Resort. Chef Phoebie brings a wealth of international trainings and standards from her time abroad as well as in the trenches experience with a number of well known high volume restaurants in Makati, Manila.
Favourite dish to make: Sushi
Chef Phoebie Santero
Culinary Instructor
LFB Team since 2022
Chef Kris started with La Flamme Bleue 3 years ago working in the kitchen services department. Having started a Bachelor of Science in Hospitality Management with CSU Chef Kris shifted to Culinary completing his Diploma with La Flamme Bleue. Progressing to teachers Assistant where he is continued to build his foundations through immersions and trainings focused on the preparation of stocks and sauces, processing the different vegetable cuts, HACCP principles, cooking methods and cooking techniques. He recently became a fully fledged Instructor.
Favourite dish to make: Laksa
Chef Kris Umblas
Founder & CEO
LFB Team since 2022
While Chef Don is no longer with us passing away during the pandemic in 2020, his legacy as a mentor lives on through the influence of the school in both Iloilo and Tuguegarao. We honour his legacy by maintaining the highest standards in teaching, hospitality, culinary artistry and ensuring that all graduates are properly preparrd to step into a commercial kitchen anywhere in the world.
His dedication to sharing knowledge continues to inspire the vision of the school: to bring global level culinary training to all the provincial regions of the Philippines.
Highlights
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Executive Chef and Owner of Matchstix (2016-2019)
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Executive Chef and Owner of Grains Fit Meals (2018-2020)
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CEO and Founder La Flamme Bleue Iloilo (2016-2020)
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CEO and Founder La Flamme Bleue Tuguegarao (2019-2020)
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Assistant Culinary Instructor Le Roux Cuinary Academy
Education & International Training
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Le Roux Culinary Academy, Diploma in Culinary Arts (2013)
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He spent 1 year working at Hyatt Regency St Louis - The Arch in the United States, bringing back exposure to high volume kitchen operations and international standards
Chef Don Infante
