Chef Jean-Pierre Migne
Born, raised and trained in France, Chef JP - as he is known in the Philippines - started his culinary journey in Nantes on the West Coast of France. At 15years old he left high school, and was trained in the traditional way: three years of apprenticeship in the kitchen with only three hours of culinary studies in classroom per week. Graduating as a certified Cook, gained him the first step in the culinary hierarchy: as a Commis 3, Commis 2 and Commis 1, never wasting any opportunity to gain further experience and training in the different French hotels and restaurants each step of the way.

In 1974 he was promotes to chef de partie in the famous Sofitel Hotel in Bordeaux, France. It was there that Chef JP got the chance to explore his field beyond the comforts of his own country. Under the umbrella of Sofitel he pursued his career to New Caledonia and West Africa.

1982 saw him gaining the next step in his culinary career as the Executive Sous Chef in Meridien Hotel in Kuwait City.

!984 He arrived in Jakarta, Finally he was named Executive Chef a year later by the Indonesia Intercontinental Borobudur Hotel. It took him 14 years to get his Executive Chef title - he was 30 years old.

His apparent wanderlust brought him to the Philippines where he stayed with Hotel Nikko Manila Garden for 7 years - 5 years as Executive Chef and 2 years as Food and Beverage Director. During his stand with Nikko he won the prestigious overall trophy in COP in 1993. Was team leader of the Philippines Ice Carving Team in Sapporo’s World Championship Ice carving, Japan in 93, 94 and 95. Finishing 2nd each year.

Still exotic culinary adventures called him to China. He worked at the Sheraton Great Wall Hotel in Beijing and later opened the prestigious Peninsula Portman Hotel in Shanghai. He went back to France for 3 years, working in different culinary fields.

Ties to his wife Louie whom he met in Nikko, brought him back to Manila where he worked with Diamond Hotel for four years.

In 2009, another adventure and love beckons as he volunteers to teach in Tuloy sa Don Bosco Culinary Arts School in Alabang, where he shares his life's learnings to give street children a chance for a future.

Lately, He started another project with Hans Gourmet Services, Inc. taking the helm of the Restaurants and Banquets of Asian Development Bank, in Ortigas……

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