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Chef Francesco Brutto (Executive Chef at Undecisimo Vineria)

Chef Francesco Brutto

Executive Chef at Undecisimo Vineria

Chef Francesco is one of the latest young talents (under the age of 30) to receive one Michelin Star in 2018.

He began his career in the kitchen of Pier Giorgio Parini.

His predilection for light cooking and spontaneous herbs are, together with the concentration of flavors, the signature of his cuisine always unpredictable and comforting.

Chef Marc Chalopin (Executive Chef at Ducasse Education Philippines)

Chef Marc Chalopin

Executive Chef at Ducasse Education Philippines

Chef Marc Chalopin has been with Ducasse Education and Enderun since 2008. Having worked with Chef Alain Ducasse and Chef Joel Robuchon, as well as Chef Louis Grondard, Chef Marc brings with him 32 years of culinary and teaching experience. He is also the Opening Executive Chef at the Le Cordon Bleu, a culinary institute in Seoul, South Korea.

Chef François-Xavier Lambory (Executive Chef at Stirwen, Brussles, Belgium)

Chef François-Xavier Lambory

Executive Chef at Stirwen, Brussles, Belgium

Chef François-Xavier (FX) has been formed with gastronomic references in Brussels (Bon-bon, seagrill, marit).

In his restaurant Stirwen, his cuisine is expressed through the development of controlled origine
products, carefully selected and cooked with passion and respect, in order to draw the quintessence
of taste, while drawing inspiration from cultural hub that is the capital of Europe.

Alain Troubat ran the Stirwen from 1992 to 2014 and in that time developed a formidable reputation among foodies. Succeeding him in 2014 was a challenge that François-Xavier Lambory has passed with flying colours! Having previously learnt his trade is great sea food restaurants such as the Sea Grill and Bon Bon, his cuisine is regional and seasonal, without nostalgia.

Chef Laetitia Moreau (Executive Pastry Chef at Ducasse Education Philippines)

Chef Laetitia Moreau

Executive Pastry Chef at Ducasse Education Philippines

Laetitia Moreau began her culinary career at “Les Compagnons du Devoir et du Tour de France”. After her initial training, she found herself falling in love with Pastry arts, which inspired her to move to Paris to work for “La Grande Epicerie de Paris”. It was the first move of many. Since then; she has worked in several cities including Lyon, Atlanta and New York.

An opportunity to teach called her back to “Les Compagnons du Devoir et du Tour de France”, which led to another position at “Ecole Nationale Supérieure de la Patisserie” ( ENSP), an Alain Ducasse School, where she had -- before teaching – worked as assistant to the World Champions of Pastry. Being a part of the Ducasse Family of Chefs, Laetitia now finds herself in Manila, Philippines as part of Enderun Colleges.