Meet La Flamme Bleue’s Culinary Instruction Team: Authority, Experience & Trust, how they are elevating Culinary training standards in Region II.

At La Flamme Bleue Center for Culinary Arts in Tuguegarao, we believe that true culinary excellence begins with exceptional teachers. Our instructors are not just chefs; they are mentors, innovators, and professionals whose collective experience spans kitchens across the Philippines and the world.

The International Advantage

What sets La Flamme Bleue apart is that over 75% of our faculty team have either studied, trained, or worked abroad. This includes countries such as Singapore, the United Arab Emirates, and various parts of Europe. The advantage of this international exposure is clear:

• Global Mindset – Our instructors prepare students to adapt seamlessly in international kitchens.

• Transferable Skills – Certifications obtained abroad are recognized by employers worldwide.

• Networking Opportunities – Students inherit access to global culinary networks, paving the way for overseas internships and career opportunities.

• Cultural Intelligence – Understanding how food relates to culture helps our students become versatile chefs.

La Flamme Bleue brings global standards and perspectives directly into our kitchens and classrooms elevating culinary education right here in Region II.

This article introduces the distinguished members of our faculty, their backgrounds, certifications, specialties, and the values they bring to our culinary training programs. For prospective students and their parents, it provides a transparent look at the expertise behind our curriculum — ensuring trust, credibility, and confidence in choosing La Flamme Bleue.

Why Instructor Credentials and Experience Matter

When selecting a culinary school, many prospective students often focus on facilities, curriculum, and career opportunities. Yet one of the most important elements of long term success is the quality of the instructors. The depth of their industry experience, the value of their certifications, and their ability to mentor students based on the experience from a smorgasbord of different employers directly influences outcomes after graduation. At La Flamme Bleue, our instructors are carefully selected not only for their technical skill but also for their proven track records in international kitchens, hotels, and restaurants. Their presence provides:

1. International Perspective: Students learn techniques, plating styles, and discipline aligned with global standards.

   
   

2. Expertise & Authority: When instructors have formal qualifications (diplomas and certifications) and work history in recognized institutions or international settings, they serve as proof to students and parents that the education you get is legitimate and globally relevant.

   
   

3. Trust & Differentiation: Because many culinary schools do not publicize detailed instructor bios, enrollees and prospective students and their parents can be confident of the quality of the training they pay for.
   

4. Mentorship & Networking: Instructors with international background bring contacts, real world stories, and practical guidance. Their networks can help students find internships, jobs, and career pathways abroad, this is most readily apparent in La Flamme Bleues most recent partnership with Gordon Ramsay in the Philippines (original post here)

   
   

5. Guidance – With experience in diverse kitchens, our faculty coach students through both technical skills and soft skills like teamwork and time management while providing feedback based on their real world experience and what the expectations of other brigade members really are.

   
   
   
   

Meet Our Instructors: Experience and Credentials Authority You Can Trust

Below, we highlight the profiles of La Flamme Bleue’s culinary instructors. These bios reflect their education, certifications, international experiences, and areas of specialization.

Chef Martin Bower — Academic Culinary Director

With an extensive international education and experience, Chef Bowers is now the cornerstone of La Flamme Bleue’s curriculum. His career included long periods of implementing training programs overseas, where he mastered the integration of classical techniques with modern culinary education systems.

Chef Bowers focuses on:

• Curriculum development aligned with international competency frameworks

• Mentorship in professional kitchen management

• Training students for high-stakes environments, from competitions to fine dining service

  
  

Parents and students can trust Chef Bowers’ approach to education, knowing it reflects international benchmarks while adapting to the specific needs of Region II’s growing hospitality industry.

International Credentials & Roles

• Chef Martin’s career spans high-tier hotels and resorts in the UK, Europe, Australia, Thailand, and the Philippines.

• Highlight roles include Mecure UK, Swisshotel Thailand, Sebel Australia, Hilton London and Crimson PH,

• He served as Culinary Director / pre-opening Director of Culinary for Renaissance Resort & Spa (Marriott 2017-2019).

  
  
  
  

Education & Certifications

• Diploma of Advanced Culinary Skills, Stratford-upon-Avon College, Warwickshire, UK

• NVQ 1 & NVQ 2 – Catering & Hospitality, NVQ 2 Front of House (UK)

• Certifications: HACCP & Food Safety Qualified (UK Food Standards Agency, 2022)

• Food Tolerance & Allergens (2021)

• Certificate of Food Hygiene (Chartered Institute of Environmental Health, 2000)

Awards

• 2018 - Pebbles Bar & Grill, Renaissance Resort & Spa awarded Thailand Tatler Best Restaurant

• 2017 - Silver Medalist Winner at the Philippine Culinary Cup

• 2017 - Philippine Tatler Best Restaurant at the Crimson Hotel

• Awarded AA Rosette Accolades, MacDonald Hotels

Specialties & Approach: Chef Martin emphasizes bridging classroom learning with what’s demanded in real kitchens. In the “Leveraging Culinary Education in Region II” video, he talks of imparting mindset, flavour balancing, kitchen hygiene, costing & waste management, and brigade kitchen workflow from day one. He says:

“As soon as they enter school, they understand how to work cleanly, work tidy, and work efficiently… we drill HACCP, food safety, costing, and real commercial kitchen work.”

His belief in on-the-job immersion complements his classroom methods, preparing students to be immediately employable.

Check out his full Bio here

Chef Instructors with Specialized Expertise

Our broader faculty team includes culinary professionals with targeted specialties. Together, they create a holistic education environment where students are exposed to the full spectrum of the culinary world:

• Pastry and Baking Specialists – Certified instructors with backgrounds in French patisserie and artisan bread-making.

• Asian Cuisine Experts – Chefs trained in regional kitchens across Asia, bringing authentic flavors and cultural understanding.

• Food Safety and Sanitation Educators – Instructors certified in global food safety systems, ensuring our graduates meet industry compliance.

• Hospitality and International Kitchen Operations – Experienced managers who prepare students for leadership roles locally and abroad.

Chef Dianne Camayang — Lead Culinary Instructor

Education & Qualifications

• Studied at the International School for Culinary Arts and Hotel Management (ISCAHM)

• Holds TESDA National Certificate III and IV in Cookery and an Australian Certificate III in Cookery

  
  

Experience

• 3 years of work in boutique resorts on Boracay, working across international cuisine practices

• Leads the instructor team, coordinating standards and maintaining consistency with global benchmarks

  
  

Specialties & Strengths

• International cuisine standards, kitchen management

• Her “favourite dish” is Beef Rendang — an example of her affinity for Southeast Asian flavours

Chef Phoebie Santero — Culinary Instructor

Education & International Training

• BS Hotel, Restaurant, and Institutional Management, major in Culinary Arts, De La Salle–Colegio de San Benilde (CSB)

• She spent 1 year working at Omni Amelia Island Resort in the United States, bringing back exposure to high-volume kitchen operations and international standards

  
  

Industry Experience

• 7 years in industry roles, both abroad and in high-volume restaurants in Makati, Manila

  
  

Specialties

• Sushi, Japanese and international cuisine

• Operational efficiency in large kitchens

Chef Kris Umblas — Culinary Instructor

Background & Growth

• Initially joined La Flamme Bleue working in kitchen services

• Started a BS in Hospitality Management, later shifted to complete the Diploma in Culinary Arts at LFB La Flamme Bleue Center of Culinary Arts

• Progressed from kitchen services to teaching assistant to instructor, gaining training in stocks, sauces, vegetable processing, cooking methods, HACCP, and fundamentals as a scholar of La Flamme Bleue.

Specialties

• Fundamental techniques (stocks & sauces)

• HACCP / food safety

• Vegetable cuts, cooking methods, applied kitchen techniques

Chef Don (Deceased)

While Chef Don is no longer with us, his contributions to La Flamme Bleue continue to resonate in our philosophy and curriculum. He was a mentor and the founding influence in the school’s for both Iloilo and Tuguegarao. We honor his legacy by maintaining the highest standards in teaching, hospitality, and culinary artistry.

His dedication to sharing knowledge inspired the core purpose of the school: to bring global level culinary training to all the provincial regions of the Philippines.

Education & International Training

• Le Roux Culinary Academy, Diploma in Culinary Arts (2013)

• 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

Industry Experience

• Executive Chef and Owner of Matchstix (2016-2019)

• Executive Chef and Owner of Grains Fit Meals (2018-2020)

• CEO and Founder La Flamme Bleue Iloilo (2016-2020)

• CEO and Founder La Flamme Bleue Tuguegarao (2019-2020)

• Assistant Culinary Instructor Le Roux Cuinary Academy

What This Team Means for Students & Parents

1. Solid International Pedigree

With Chef Martin’s extensive global leadership roles and each instructor having exposure beyond local kitchens, students are assured of learning techniques and standards recognized worldwide.

2. Verified Credentials & Certifications

From diplomas in internationally respected culinary institutions to HACCP, food safety, and allergen training—these credentials are real trust signals.

3. Mentorship, Not Just Instruction

These instructors are not distant stars; they coach students daily, provide feedback, and help bridge the gap between textbook and real kitchens.

4. Comprehensive Curriculum Integration

The instructors shape not just execution skills, but how you think and operate in professional environments: “mindset, hygiene, costing, real kitchen workflow” — exactly what Chef Martin highlights.

Student Success Through Faculty Mentorship

The impact of La Flamme Bleue’s instructors goes beyond the classroom. Graduates consistently highlight the mentorship, career guidance, and professionalism they gained from their instructors as pivotal to their success.

From assisting in national culinary competitions to securing positions in international hotels, our students benefit directly from the network and reputation of our faculty team. Parents can feel assured that their children are learning from role models who are committed to seeing them succeed.

Read more about our Alumni success here.

Building Culinary Standards in Region II and Tuguegarao

La Flamme Bleue is not only a school; it is a driving force for culinary excellence in Region II. By bringing internationally experienced chefs into the local education system, we set higher standards for food preparation, hospitality, and professionalism in the region. This ripple effect contributes to the development of the local tourism and hospitality industry, raising the bar for what culinary graduates can achieve.

Conclusion

The strength of any culinary school lies in its instructors. At La Flamme Bleue, our faculty’s international experience, certifications, and specialties create a learning environment that is both globally aligned and locally relevant. Students are assured of receiving not just culinary training but mentorship from some of the best in the field.

For prospective students and parents seeking credibility, authority, and career-ready education, La Flamme Bleue’s instructors stand as proof of our commitment to excellence.

To see the philosophy, methods, and passion behind this team, we invite you to watch our instructors’ video. It’s a visual narrative of how La Flamme Bleue is raising the bar for culinary education in Region II — with internationally minded instructors, real kitchen practices, and a commitment to excellence.