During that time, he helped his father run Tom’s Diner – the very first diner in Iligan that served pasta, pizza, and other international dishes. He moved to Manila for college and that’s where he finished Culinary Arts and Management in International School of Culinary Academy and Hospitality Management. He graduated with honors and was immediately employed by Aubergine, a French Fine Dining Restaurant located at Bonifacio Global City, Taguig. After three years, he had the opportunity to join the luxurious 5-star resort in Boracay Island, Shangri-La’s Boracay Resort and Spa. He was assigned at the resort’s all-day dining restaurant that honed his knowledge in international cuisine and skill in precision as the outlet was also responsible for in-room dining orders. Island living had its perks; however, Keith decided to push himself to grow that landed him a role as Chef de Partie in Gallery Vask (now known as Gallery by Chele in BGC). He was part of the pre-opening team of Gallery Vask, got promoted as Sous Chef then later on as the Head Chef. They opened a new restaurant under the same group, Arrozeria. His stint in Vask developed his competencies to new heights. Keith became one of the kitchen managers in Madrid Fusion Manila since its pilot year 2015 until its culmination in 2017. His passion for his craft brought him to Bangkok’s Bai Pai and Blue Elephant Culinary Schools. He immersed himself with Thai culture, heritage and cuisine. The occasion paved the way for a shift in Chef Keith’s career. He then became a culinary instructor at Global Culinary and Hospitality Academy Makati branch. He specialized in Diploma in Professional Culinary Arts and Cuisines and Modern programs. He joined in the prestigious Philippine Culinary Cup year 2017 and won medals for Filipino (bronze), Fish (bronze), Sous Vide (silver) categories. Another chance was given for career advancement; he was offered the role of Chef de Cuisine at Taal Vista Hotel in Tagaytay City. He was responsible for the four F&B outlets. He represented the hotel during the 2018 National Food Showdown and bagged the much coveted and only gold award for Modern Cuisine category. Since Global Academy closed their Makati branch and opened a new one in Cavite, he rejoined the Academy in 2019. The award-winning chef may have come a long way but he has remained rooted. Iligan will always be home. It is now time for Iliganons to experience a gastronomic feast that will create new memories for every household to cherish.
