Chef Martin Bower
Culinary Instructor at La Flamme Bleue Tuguegarao
Internationally trained chef and educator focused on professional kitchen standards, career readiness, and global culinary fundamentals.
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International kitchen standards & real-world training
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Professional culinary techniques across global cuisines
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Food safety, kitchen discipline, and service workflows
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Mentoring students into industry-ready chef careers
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Role: Academic Director / Culinary Instructor
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Focus: Professional Culinary Arts Training
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Based at: Tuguegarao City, Cagayan Valley
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Writes about: Chef careers, kitchen standards, culinary training
About Chef Martin Bower
Chef Martin Bower is an internationally trained Chef, Academic Director and Culinary educator at La Flamme Bleue Center for Culinary Arts Tuguegarao. He trains aspiring chefs using structured, industry-led methods designed to build real kitchen confidence — from foundational knife skills and kitchen organization to professional standards expected in hotels and restaurants.
His teaching emphasizes kitchen discipline, food safety, workflow execution, and career readiness, helping students develop the habits and technical skill required for professional kitchen environments locally and abroad.
Professional Kitchen Standards
Mise en place, station setup, service rhythm, hygiene standards, and consistency under pressure.
International Culinary Fundamentals
Core techniques and structured learning across global cuisine foundations.
Food Safety & Kitchen Discipline
Safe handling, sanitation, and the daily systems that prevent errors in real kitchens.
Career Pathways for Chefs
Guidance on roles, progression, expectations, and employability in hospitality. Guidance on roles, progression, expectations, and employability in hospitality.
Articles by Chef Martin
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
