CHEFS AND INSTRUCTORS WORKING WITH APICIUS CULINARY ARTS 

Executive Chef Diosdado Condeno
Culinary Arts Instructor

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Executive Chef Diosdado “ Dick” Condeno is a graduate of International Correspondence School in Philadelphia, U.S.A. holding a diploma for Catering and Gourmet Cooking. He was also a member of Confrerie Dela Chaine Des Rotisseurs as Chef Rotisseurs in 1999.
In 1976, he worked as Chef De Partie in Hotel Nikko Manila Garden. He then moved to Saudi Arabia to work at Saudi Catering and Contracting Company as Chief Cook in 1979.
In 1990, he started venturing onboard Cruise Lines. He worked on Premier Cruise Line (a 5 Star Cruise Line in Florida, U.S.A.) and Holland America Line, Inc. (also a 5 Star Diamond Cruise Line) as Sous Chef and Executive Chef respectively.
Chef Dick has also contributed on the Doha Asian Games in Doha, Qatar in 2006 where he worked as Senior Sous Chef – European.
He started his teaching career in 2007 at College of Saint Benilde – Angelo King International Conference Hotel in Manila. Then became a part time Professor in De La Salle Lipa, Culinary Arts in Lipa Batangas.
Pastry Chef Concepcion “Connie” Condeno worked as a pastry chef in Dusit Hotel Nikko in Manila from 1978 to 2007. She also were a part time professor in De La Salle Lipa Batangas and De La Salle St. Benilde University in 2006.
In 2007, she moved to Macau to work at Starworld Casino Hotel Galaxy in Avenida Da Amizade as patry chef.

She was the First Prize Winner for Dessert Individual Category and the Second Prize Winner for the Group Category during the IFEX (International Food Exhibition Philippines) which was sponsored by Cook Culinary Lifestyle Magazine in 2006.
Now she owns and manages her own restaurant, the Balay Cena Una Restaurant, in Daraga, Albay.

Pastry Chef Concepcion Condeno
Pastry and Baking Chef Instructor

Chef Jerry Garcia

Culinary Arts  Instructor,

Chef Jerry has started his carreer within the Airline Catering section of Philippine Airlines, where he worked in the economy class section, the Buissnes Class section for Foreign Airlines and in the Special Dietary Food Production, from there he moved after 4 Years to the 5 Star Shangrilla Makati where he has worked through out his 10 Year employment in various sections, from Banqueting, to Ala Carte and fish and meat preparation areas.
From Shangrilla Hotels Chef Jerry has moved to the international Hotel Industries where he has collected knowledge and experience with a lot of Chefs from United Staates and Europe.
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