Chef Jomi GASTON


1987 – 1991 Trivium Preparatory Boarding School - Lancaster, Masachussetts USA

High School Diploma
• Liberal Arts

1991 – 1993 Culinary Institute of America – Hyde Park, New York USA
Associates Degree

• Culinary Arts


July 2006 up to present Gruppo Uma Food Corporation, Philippines – General Manager
• Hospitality Concepts and Systems Development
• Manage all the Restaurant Concepts
Café Uma which specializes in Asian and European Café Cuisine and Trattoria Uma Restaurant which specializes in Authentic Italian Cuisine

January 2004 to June 2006 Unilever Thailand Regional ICA Chef – Unilever Foodsolutions - Asia
• Product and Concept Development for Regional International Chain Accounts (YUM, McDonald’s and Burger King)
• Work closely with Unilever R&D to develop new products and concepts for International Chain Accounts
• Conduct regular Ideation / Innovation Sessions with the Regional Chain Accounts and Local Affiliates in the Region
• Product Development Support for Asia Local Affiliates
• Region / Countries of Responsibility – Southeast Asia, China, India, Australia, New Zealand and Middle East

June 2003 to November 2003 Unilever Australasia, New Zealand UFS Applications and Sales Training Manager
• Culinary Support and Training to the Unilever Foodsolutions Team
• Sales Training Support to the Unilever Foodsolutions Team
• Business & Concept Development Support with UFS Customers

March 1994 to June 2003 Unilever Bestfoods, Philippines
UBF Foodsolutions Executive Chef

• Culinary Support and Training to the UBF Foodsolutions Team
• Product Knowledge Support to UBF Foodsolutions Sales Team
• Business and Concept Development Support for Foodsolutions Customers
• Product Development Support UBF Foodsolutions Marketing Team
• Regional Culinary Training Support

1992 to 1993 Culinary Institute of America, Hyde Park, New York USA Culinary Instructor’s Assistant
• Assistant to Culinary Instructor’s at the Continuing Education Center
• Inventory Control
• Basic Culinary Training Support

1987 to 1993 Cannery Café, Canaan, Connecticut USA
Sous Chef / Waiter / Bartender

• Fine Dining Establishment that specialized in French / Cajun Cuisine
• Menu Development with Chef / Owner
• Responsible for Grill and Saute Line
• Inventory Control


• ServSafe – Certified Instructor
• Leadership Development Training
• ASE (Accelerated Solutions Environment) Training
• Presentation Skills Workshop
• Sales Training (Foodservice)
• Advanced Sales Training (Foodservice)
• Sensory Techniques Training
• R&D Training – Dressings
• R&D Training – Sauces and Bouillon

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