Curriculum Vitae Chef Jose Gabriel E. Prats, CC

Curriculum Vitae Chef Jose Gabriel E. Prats, CC Corporate Executive Chef, Culinary Consultant, Chef Instructor Licensed ServSafe Instructor and Proctor of the National Restaurant Association, USA Chef Jose Gabriel E. Prats is a career-oriented Spanish-Filipino chef who hails from a family of chefs and food service professionals. With roots from Barcelona, Spain, Chef Prats started his early career years as a self taught chef who then eventually went on to formalize his craft by attending, and successfully completing countless culinary training programs including a certificate program at the world renowned Le Cordon Bleu Paris culinary academy. But before all this, his culinary beginnings started at the age of 12, working in the kitchens of The Sugar Baker, a family owned Spanish restaurant and patisserie. During the course of his studies he was also fortunate to have been guided by his mother, who happens to be a distinguished Executive Chef with over 4 decades of experience under her belt. Right after college he had the unique opportunity of being invited to work as a Chef de Partie in a Posh Spanish Restaurant and café, an unexpected first job opportunity, Chef Prats willingly accepted the offer with remarkable enthusiasm. It was then that he decided to gradually work his way up the culinary ladder. Accomplishing innumerable culinary courses and extensive training programs both here and abroad, this enabled him to further hone his skills and develop a stronger foundation in his chosen craft Page 1 of 12

Chef Prats then began to further expand his knowledge by apprenticing under the tutelage of his brother, a renowned Executive Pastry Chef and Chef Instructor for 2 years, commencing in 1998. He has also attained the duties of a co-facilitator for top caliber Chef's, and has personally conducted countless culinary demonstrations and seminars for various schools and food service institutions, including De La Salle University-College of Saint Benilde, De La Salle University-Dasmarinas, La Salle Lipa, Nestlé Philippines, Puratos (Philippines) Inc., and Philippine Dairy Products Corporation. Chef Prats was also a part-time Professor and Chef Instructor at the DLSU- College of Saint Benilde s School of Hotel, Restaurant, and Institution Management form the year 2000 to 2001. At the opening of the year 2001, Chef Prats was encouraged to secure the position of Executive Sous Chef for a famed Latin restaurant located at one of the premier dining destinations in the country. Strong will, hard work and determination was the price Chef Prats had to pay for consistently wining praises and accolades from his peers and colleagues in the culinary industry. At the opening of the year 2002 Chef Prats was invited to take the helm of the kitchen's of the Blue Onion, a posh restaurant and wine bar located at Eastwood City. Here he was tasked to project the best of both worlds, retaining the establishment's well-known image for being a famed wine bar and entertainment locale, and establishing solid ground for a casual yet classy restaurant. After four years of managing the kitchens of this famed establishment, Chef Prats was promoted to Operations Manager and Executive Chef. 2 years after this worthy promotion, Chef Prats then moved on to pursue an even more challenging and rewarding career. Chef Prats is also professionally accredited and affiliated by some of the most prestigious culinary organizations in the USA including the World Association of Chef Societies (Beacon, NY USA), The International Association of Culinary Professionals (Louisvile, USA) An International Faculty Membership at the National Restaurant Association s Educational Foundation (Washington, DC USA), and a licensed SERVSAFE practitioner and lecturer. Chef Prats is also currently undergoing the famed Certified Executive Chef level of certification at the well-regarded American Culinary Federation in St. Augustine Florida USA. This young and talented chef is also currently a board director of the Hotel and Restaurant Association of the Philippines and President of the National Alliance of TVET School Associations. One of his most recent achievements was being accepted in the high status, European based organization known as L Ordre International des Disciples d'auguste Escoffier as a Senior Red Ribbon member, the highest ranking level a Chef can attain in this well regarded elite Chef s society, and recently elected Executive Vice President of the Philippine Delegation. These, among others, are just some of the fruits of his formidable work and labor. Chef Prats has also successfully completed several consultancy contracts for various restaurants, hotels, resorts, and hospitality institutions which primarily involved research and development, menu amplification, menu development, costing and cost control, food safety and sanitation and the likes. These projects prompt him to setup CGP, a consultancy and management firm that specializes in culinary, hospitality, and management training. Currently, Chef Prats is the Program Director of The Culinary Institute of Aristocrat, a boutique culinary school that offers both local and international certificate and diploma programs. Located within the historical Aristocrat Complex along Roxas Boulevard, in Malate, Manila, Philippines, here once again Chef Prats was further challenged with 2 vital tasks: The first was to meticulously design the schools facilities, and the second was to develop a comprehensive diploma program that would merge both culinary and management subjects. Painstakingly developed, it took Chef Prats almost an entire year to create what is now the institute s pride and joy. Chef Prats is also the Corporate Executive Chef of the Aristocrat Restaurant, the Philippines most popular and the country s oldest, most respected, highly honored Filipino restaurant Page 2 of 12

CURRICULUM VITAE JOSE GABRIEL E. PRATS 7302 Cypress Street Marcelo Green Village Paranaque City Metro Manila Philippines 1700 (632) 524.1226 - (63917) 5432820 - (63918) 907.0859 - (63922) 8CHEFGP PROFESSIONAL EXPERIENCE: November 2006 to PRESENT Program Director The Culinary Institute of Aristocrat 432 San Andres Street corner Roxas Boulevard, Malate, Manila Philippines - Designed and developed the institute s culinary diploma and certificate program curriculums - Heads the culinary and hospitality tracks of all certificate and diploma programs of the school - Tasked to establish international linkages with foreign colleges and universities - Direct supervision and management of a total of 14 faculty members composed of Hot and Cold Kitchen Chef s, Pastry Chef s, Sommelier s, and Hotel Professionals - Responsible for maintaining the quality of instruction of all faculty members in reference to the educational standards of the institution, its partners, and foreign counterparts, adhering to learnercentered principles. November 2006 to PRESENT Corporate Executive Chef The Aristocrat Restaurant 432 San Andres Street corner Roxas Boulevard, Malate, Manila Philippines - Manages a total of 96 kitchen personnel - Responsible for research and development of new ala carte and banquet menus - Responsible for cost control, including food and labor costs - Manages corporate wide quality assurance through a network of 7 branches - Direct supervision of the Executive Sous Chef on restaurant and commissary operations. - Provides management with monthly consolidated reports on the financial aspects of food costs, profitability ratios, man power costs, profit and losses, and the overall presentation of the financial statement. December 2013 to PRESENT Certified Competency Based Trainer and Assessor Technical Education and Skills Development Authority TESDA Central Office, East Service Road, Taguig City Metro Manila Philippines - Successfully passed the Trainers Methodology level 1 Program covering both competencies of (1) Deliver Competency Based Training and (2) Conduct Competency Based Assessment February 2008 to PRESENT Resident Chef ABS-CBN Umagang Kay Ganda ABS-CBN Morning Show ABS-CBN Compound Mother Ignacia Street Quezon City, Philippines - Conducts live on-site and off-site culinary demonstrations on various culinary related topics - Develops recipes to meet special dietary and cultural needs June 2005 to June 2007 Operations Manager and Executive Chef The Blue Onion Restaurant and Bar 1 Orchard Road Eastwood Citywalk 1, Eastwood City Libis Quezon City, Metro Manila, Philippines - Responsible for the overall management of daily restaurant and kitchen operations. - Supervises subordinates in reference to their required duties and responsibilities including scheduling of manpower, guest load forecasting and reservations, banquet requirements, point of sale transaction management, and inventory protocols. - Provides management with consolidated monthly operations report containing pertinent details such as profitability rations, food and beverage costs for the month, general variance reports, and the likes. Page 3 of 12

February 2002 to May 20005 Executive Chef The Blue Onion Restaurant 1 Orchard Road Eastwood Citywalk 1, Eastwood City Libis Quezon City, Metro Manila, Philippines Responsible for menu development and costing, the management of cost control, monitoring proper menu cycles and inventory management - Direct supervision of all station chef's and the implementation of all duties and responsibilities that is encompassed within the parameters of these positions - Provides management with an efficient kitchen work flow program utilizing optimum personnel performance that meets the criteria specified by the company and the standards of the food service industry January 2001 to January 2002 - Executive Sous Chef Gold Platter Food Corporation / Caramba! Latin Restaurant Unit E, The Fort, Fort Bonifacio Global City, Taguig, Metro Manila, Philippines - Studies up coming special events and daily operations, confers with the Executive Chef, keeps alert to holidays and special events, forecasts loads and prepares work schedules for service employees in advance to meet requirements - Anticipates all material needs and supplies, and assures availability of the same - Takes command of the actual production and minute-by-minute supervision of the staff January 1998 to December 2000 Chef de Partie Myrna s Bistro and Cafe - Handles both the Saucier and Garde Manger stations of the outlet - In charge of the preparation and production of various sauces and stews, responsible for cold foods, including salads and dressings, cold appetizers, pates and cold Hors d oeuvres CULINARY and F&B RELATED CONSULTANCY PROJECTS: K Foods Asia Ltd. BobbyBox Casual Korean Restaurant Corporate Executive Chef Kitchen Design and Layout Menu Development Food Safety Management Systems Center for International Trade Expositions and Missions Culinary Development Team Head Chef The Export Marketing Arm of Department of Trade and Industry Philippines Expositions and missions centered on promoting Philippine produce through the development of unique culinary activities for missions in China, Singapore, USA, Germany, Dubai, Paris, and Tokyo The Bistro Group Restaurant Concepts 11 Restaurant Concepts 4 International Chains Food Safety Management Systems ServSafe Food Protection Manager Certification Course Certified 90 Corporate Participants including General Managers, Restaurant Managers, Supervisors and Chefs Page 4 of 12

Marlow Navigation Philippines Marlow Navigation Training Center Development of Competency Based Learning Materials Kitchen Design Layout Food Safety Management Systems The Pan Pacific Hotel Manila Malate Manila, Philippines 5 star Hotel 260 rooms 2 Restaurants Kitchen Design Layout Menu Development Pacifica Deli Alabang, Muntinlupa City, Philippines Kitchen Design Layout Menu Development Slice Café and Restaurant Bonifacio Global City, Philippines Menu Development Food Safety Management Systems Café France Philippines Pasig City, Philippines ServSafe Food Protection Manager Certification Course Certified 24 Corporate Participants including General Managers, Commissary Heads, and Restaurant Managers and Supervisors. Research and Development ServSafe Auditor T.G.I. Friday s Philippines Makati City, Philippines ServSafe Food Protection Manager Certification Course Certified 46 Corporate Participants including General Managers, Restaurant Managers and Supervisors, the Director of Operations and the Vice President for Operations Page 5 of 12

Vista Venice Resorts Morong, Batan, Philippines 3 star Business Hotel Nature Resort 45 rooms 2 Restaurants Menu Development Visiting Chef for Culinary Tours Philippine Cultural College Manila, Philippines Curriculum Development Visiting Chef for HRM Professor/Senior Chef Instructor Perpetual Help College of Manila Manila, Philippines Curriculum Development Facilities Design and Layout Visiting Chef for HRM Fiesta International Catering San Juan, Manila, Philippines Amplification of Existing Menu Menu Development Professional Food Styling Tropicana Resort Castle Sabang, Oriental Mindoro, Philippines 4 star Resort Hotel 60 rooms 2 Restaurants Menu Development Kitchen Manual Professional Food Styling and Photography Best Western Hotel Manila, Philippines 3 star Business Hotel 55 rooms 1 Restaurant Culinary Workshops Menu Development Starview Hotel Naga City, Philippines 4 star Business Hotel 40 rooms 2 Restaurants Menu Development Professional Food Styling Page 6 of 12

CONTINUING EDUCATION: BASIC PHOTOGRAPHY COURSE November 2011 20 Student Contact Hours Philippine Center for Creative Imaging Makati City, Philippines - This extensive hands-on workshop covers all the fundamentals of photography from the Philippine s premier photography school. - Trained by award winning instructor and Cannon Ambassador Mr. Jun Miranda. - Comprehensive instruction on the objectives of photography, kinds of cameras and camera parts, lenses, camera controls, exposure, depth of field, motion, composition, filters and hoods, camera flash, correcting errors and problems. THE POWER OF PEN Food Writing, Advance Food Styling and Food Photography Workshop July 2011 16 Student Contact Hours Philippine Stock Exchange Center Oritigas Center, Philippines - A comprehensive workshop seminar that defines the principles of food writing in a theoretical and practical approach. - Advance food styling and food photography focusing on specific - A professional workshop seminar conducted by a team of distinguished faculty resource speakers namely Michaela Fenix, Claude Tayag, Ana Marie Ozaeta, JJ Yulo, and Mark Floro. FOOD SAFETY AND HYGIENE: SINGAPORE WSQ STANDARD September 2010 16 Student Contact Hours The Sulu Riviera Hotel Quezon City, Philippines - Conducted by Guilford Training Centre PTE Limited Singapore - A food safety management program following Singapore s WSQ standards SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION COURSE August 2010 16 Student Contact Hours Culinary Institute of Aristocrat Manila, Philippines - The most recognized food safety management program in the world today. This course is duly certified by the National Restaurant Associations Educational Foundation in Washington, USA. - Certified ServSafe Instructor and Registered Proctor. Passed the licensure examination with a GPA of 92% DELORES CUSTER PROFESSIONAL FOOD STYLING PROGRAM July 2009 8 Student Contact Hours Sofitel Philippine Plaza Manila, Philippines - A detailed program workshop that teaches the basics and intermediate principles of professional food styling on both theoretical lectures and guided hands-on methodologies conducted by one of the world s most acclaimed food stylists. Page 7 of 12

RED CROSS Philippine National Red Cross September 2008 48 Student Contact Hours The Philippine National Red Cross General Luna cor. Victoria Street, Intramuros Manila, Philippines - A program curriculum that details and instructs the key requirements of the basics of life support and immediate first aid, including extensive training in cardio-pulmonary resuscitation (CPR) disaster management control (DMC) and various first aid and life saving skills. GOOD MANUFACTURING PRACTICES (GMP) July 2007 - August 2007 156 Student Contact Hours The Aristocrat Restaurant Training Center 432 San Andres Street corner Roxas Boulevard, Malate Manila, Philippines - A comprehensive rigid course that instructs and details the fundamentals of good manufacturing practices. This course is a pre-requisite to the accreditation and certification of HACCP. MICROS FIDELIO FOOD AND BEVERAGE MANAGEMENT SYSTEMS March 2007 96 Student Contact Hours Shangri-la Hotel Philippines Edsa Mandaluyong City, Metro Manila, Philippines - A complete detailed course, which introduces the basics of the world s most widely used point of sale management system for various food service, hospitality, and educational institutions. MEAT AND LIVESTOCK AUSTRALIA ESSENTIALS OF LAMB COOKERY November 2001 48 Student Contact Hours Cirkulo Restaurant and Wine Bar Arnaiz Street, Makati City Metro Manila, Philippines - A culinary training program that teaches the student the fundamental knowledge of Australian cattle meat and its advantages to local counterparts. - Introduction, demonstration, and actual hands-on training on meat cattle butchery, processing, storage and actual cooking. - A comprehensive training on menu development using Australian meat including sheep and lamb meat, Angus and Wagyu beef and the likes. LE CORDON BLEU, PARIS LE ART VIVRE, CULINARY TRAINING PROGRAM November 2001 32 Student Contact Hours De LaSalle University-College of Saint Benilde School of Hotel, Restaurant, and Institution Management Estrada corner Arellano Street, Manila, Philippines - A culinary training program that teaches the student how to create gastronomic masterpieces of both the hot cuisine and pastry arts, utilizing local produce. - Introduction, demonstration, and actual hands-on training on the basics of authentic French cuisine. - A detailed subject on the flavor profiling and taste perception. - A detailed subject on the historical and influential background of French cuisine and its importance in culinary arts. Page 8 of 12

U.S. MEAT CULINARY TRAINING SEMINAR March 2001 32 Student Contact Hours De LaSalle University-College of Saint Benilde School of Hotel, Restaurant, and Institution Management Angelo King International Center, Malate, Manila, Philippines - Teaches the individual the basic and advanced aspects of meat fabrication, including the various cuts of meats, processing and proper storage - A detailed introduction on meat preparation, marinating and processing and the instruction on various cooking methods that may be applied to a specific fabricated meat part. MICROSOFT GREAT PLAINS BUSINESS SOLUTIONS COMPUTER APPLICATIONS FOR HOTELS AND RESTAURANTS February 2005 12 Student Contact Hours The Richmonde Hotel Manila Ortigas, Metro Manila, Philippines - A complete detailed course, which introduces the basics of the point of sale terminal for various food service institutions. - An introduction on inventory and monitoring using the IRIS/PIMS Software The First ERA Business Forum September 2004 24 Student Contact Hours The I-Cite Auditorium Eastwood City, Libis, Quezon City, Metro Manila, Philippines - An introduction on high standard marketing strategies, concepts and structures. - A detailed study on current marketing values on various institutions including food service establishments, the hospitality industry, corporate companies and the likes THE RESTAURANT FROM CONCEPT TO OPERATION September 1998 - October 1998 124 Student Contact Hours Center for Culinary Arts Manila Katipunan Avenue, Metro Manila, Philippines - A comprehensive course dealing with the multiple responsibilities for creating or modifying a restaurant concept, developing a menu, a staff of personnel, and a market plan. - A complete overview on Concept Development, Budgeting and Control Costs, Legal and Tax Matters, Defining Jobs and Organizing the Restaurant, Staffing the Restaurant, Employee Training and Development, Restaurant Marketing, Food Purchasing, Customer Relations, Laws and Regulations Affecting Restaurants, and Food Protection and Sanitation - Course certified by the National Restaurant Association s Educational Foundation CORPORATE PARTICIPATIONS, ACTIVITIES AND COMPETITIONS: Present CHEF S ON PARADE CHAIRMAN Competition and Judging Committee Hotel and Restaurant Association of the Philippines 205, Regina Building, Aguirre corner Transierra Streets, Legazpi Village, Makati Cit Present National Alliance of TVET School Associations PRESIDENT TESDA Manila District Office, Tayuman Manila, Philippines Page 9 of 12

Present L Ordre International des Disciples d Auguste Escoffier EXECUTIVE VICE PRESIDENT PHILIPPINE DELEGATION Plaza Santiago Building, Sta. Clara Street Intramuros, Manila Philippines Present L Ordre International des Disciples d Auguste Escoffier PRESIDENT HOSPITALITY AWARDS Plaza Santiago Building, Sta. Clara Street Intramuros, Manila Philippines Present Technical Vocational Schools Associations of the Philippines VICE PRESIDENT and EXECUTIVE DIRECTOR Meralco Foundation Institute, Ortigas Avenue, Mandaluyong, Philippines February 2008 to June 2009 5 TH ASEAN BARTENDERS CHAMPIONSHIP ORGANIZING COMMITTEE Competition and Judging Committee Hotel and Restaurant Association of the Philippines 205, Regina Building, Aguirre corner Transierra Streets, Legazpi Village, Makati City November 2009 to PRESENT BOARD DIRECTOR (Allied Division) Hotel and Restaurant Association of the Philippines 205 Regina Building, Aguirre corner Transierra Streets, Legazpi Village, Makati City June 2009 to PRESENT MEMBER Pastry Alliance of the Philippines Pasay City, Metro Manila, Philippines February 2008 to PRESENT Resident Chef Demonstrator Umagang Kay Ganda ABS-CBN Morning Television Show ABS-CBN Compound Mother Ignacia Street Quezon City, Philippines GUINNESS BOOK OF WORLD RECORDS WORLDS LONGEST DINNER BUFFET 2005 350 meter, 36 restaurants, 400 dishes, 10 cuisines CORE GROUP PARTICIPANT Eastwood City Central Plaza, Eastwood City, Libis Metro Manila, Philippines RECORD HOLDER GROUP Page 10 of 12

CULINARY GRAND PRIX 2000 ASSISTANT COACH De LaSalle University-College of Saint Benilde/School of Hotel, Restaurant, and Institution Management Manila, Philippines MARKET BASKET- CATERING SET-UP AWARDED 1 st RUNNER-UP (TEAM) CHEF'S ON PARADE 2002 ODESEY TEAM LEADER World Trade Center, Manila, Philippines MARKET BASKET CLASSICAL-PROFESSIONAL DIVISION FINALIST FLAVORS CULINARY THROWDOWN 2009 HEAD COACH/TEAM LEADER World Trade Center, Manila, Philippines PROFESSIONAL DIVISION 2 GOLD MEDALS Pasta Category and Summer Snacks Category 1 ST PHILIPPINE CULINARY CUP 2010 HEAD COACH/TEAM LEADER SMX Convention Center, Philippines 1 SILVER MEDAL Pasta Category 2 BRONZE MEDALS Young Chef s and Filipino Cuisine Category World Skills ASEAN Philippine Team HEAD COACH/EXPERT TRAINER CULINARY Hanoi Vietnam Technical Education and Skills Development Authority Philippine Career Advocacy Program CAREER AMBASADOR Appointed Position BOARD DIRECTOR Regional Technical Education and Skills Development Committee Page 11 of 12

Business World 2010 Industry Awards Business World Philippines CULINARY GURU AWARDEE For the Category: Outstanding Founders and executives, the pillars and sustaining foundation of the culinary education Industry that contributed much to its success TESDA 2011 Idols of TESDA Award Technical Education and Skills Development Authority PHILIPPINE NATIONAL AWARDEE For the Criterion: Excellence in the field of Technical Vocational Education and Training (TVET) as a practicing TVET alumnus who has also contributed immensely in the development of TVET LANGUAGES SPOKEN and WRITTEN: (Proficiency Ratio: Best-10 Worst-1) Filipino Spoken-9 Written-7 English Spoken-10 Written-10 Spanish Spoken-5 Understanding 7 French Spoken-3 Understanding-3 EXEPTIONAL SKILLS AND TALENTS: - Fluent in writing and speaking English, Filipino and moderate Spanish - Strong leadership skills and command responsibility - Computer literate on various computer applications including CALC Menu, the IRIS and PIMS software, Micros Fidelio F&B Management Systems and the likes. - Perfectionist, works best under pressure, performs and accomplishes tasks with exemplary accuracy - Exemplary knowledge on costing, cost control and monitoring, submission of monthly financial reports on food sales and food cost percentages, target revenues and break even point ratios. INTERNATIONAL ORGANIZATIONS AND AFILIATIONS: International Faculty Member of the National Restaurant Association, Washington DC 20036 USA Certified Servsafe Instructor and Registered Proctor of the National Restaurant Association, USA Member of the American Culinary Federation, St Augustine FL 32095 USA Member of the International Association of Culinary Professionals, Louisville KY 40202 USA Member of the World Association of Chefs Societies, Beacon NY 12508 USA Page 12 of 12