Chef Eugene Raymundo


University of Sto. Tomas
Graduated B.S. Hotel & Restaurant Management Batch 95

Le Cordon Bleu - London
Diploma in Classical Cooking (March 1994)

College of Tourism and Hospitality - Brisbane, Australia
Diploma in Kitchen and Bar Management (June 1995)

Heny Sison School of Cake Decorating
Diploma in Masters Course in Cake Decorating (1996)

University of the Philippines
Masters in Food Service Administration (1997 to present - LOA)

Chateau de Rotschild – Bordeaux, France
Essentials of wine making (2006)

Cantonese Cooking Essentials – (2010)


Maggi-Plan-A-Meal Grand Champion 1992
UST Benavides Award Recipient 1993
Magnolia Cream Cheese Culinary Adventure Champion 1993
UST Benavides Award Recipient 1995
Hong Kong Tourist Association Board Dimsum Making Champion 1998
2006 UST College of Education Outstanding Alumna Award Recipient


Junior Chef
Café Ysabel (1992 to 1993)

Sous Chef/Chef de Partie
Gino’s Fine Dining (1993 to 1996)

Product Application Specialist
Philippine Dairy Products Corp. (1995 to 1996)

Product Application Specialist
San Miguel Food Corp. (1996 to 1997)

Executive Chef
Henyo’s Asian Cuisine (1997 to 1998)

Managing Director, Products
Fiorgelato Café (2000 to 2002)

Managing Director, Product Development
Starting point, Inc. (2001 to 2004)

Managing Director, Product Development and Kitchen Operations
Two Folds Food, Inc. (Kanin ni Tisay and Buy-The-Bucket) (2002 to 2004)

Columnist – Neo Cooking
Flavors Magazine (2001 to present)

Senior Chef Consultant/Foodstylist
Limone Culinary Concepts (2003 to present)

Responsible for:
1. Conceptualizing innovative food-related businesses for new investors and product and system improvement of seasoned business units like:
• Johnny’s Pizza – Jerez de la Frontiera, Spain
• - Los Angeles, California

2. Research and development of new product line-up for existing businesses like:
• Grand Dame Hotel (Iloilo)
• Orbitz
• Ratsky (Malate, Cebu and Tomas Morato)
• Waffle Time
• Mister Donut

3. Research and development of recipes for product application of different food manufacturers like:

• SYSU International
• Del Monte Phils. Incorporated
• Alaska Corp.
• SAFI (UFC, Mang Tomas, etc.)
• Unilever Foods (Lady’s Choice, Best Foods)
• Magnolia Ice Cream

4. styling majority of existing products and recipes for print and TV media of different food establishments and manufacturers like:
• Mister Donut
• Krispy Kreme (Global)
• Max’s Fried Chicken
• Ajinomoto, Phils
• Ajinomoto, Vietnam
• Lee Kum Kee
• Del Monte Phils.
• Nestle Phils.
• Nestle Vietnam
• Clara Ole
• McCormick Phils.
• Unilever Foods
• Red Ribbon
• CDO Foods
• Century Canning
• Alaska Corp.
• Chowking
• Jollibee Foods Corp
• Greenwich
• Mc Donald’s
• Dunkin Donuts
• SAFI (UFC, Mang Tomas, etc.)
• Pillsbury Phils.
• Monde Nissin

Managing Director
Indulgence – Canteen concessionaire for Colgate-Palmolive Phils. (2005 to 2006)

Managing Director/Executive Chef

Food Ministry Inc.
Five Cows Resto and Ice Cream Bar – Trinoma

Executive Chef/Managing Partner

My Yellow Kitchen
Phone-in-order and Pick-up Gourmet Set Menu

Executive Chef/Managing Partner
Deviled Chef (Gourmet Spreads and Dips)

Executive Chef/Managing Partner
Wicked Stepbrothers Food Corp.

Executive Chef/Managing Partner
Kitch Café Inc.

All rights reserved. Copyright 2011