Kusinero PH.

04/09/2026

THE GALLEY WARRIOR

ROMY B. ASTURIAS

CHIEF COOK | CF SHARP (CPO) CONTAINER VESSEL | AT SEA

There are men who go to sea looking for adventure.

And there are men who go to sea because they have a mission.

For Romy B. Asturias, the ocean was never simply a workplace.

It became his battlefield.

A place where the horizon has no end, where days can stretch into weeks, where the weather can turn without warning, and where thousands of miles separate a seafarer from the people he loves.

But somewhere inside that massive container vessel, away from the noise of the ocean, another battle is being fought every single day.

Inside the galley.

And this is where Romy learned to fight.

Not with weapons.

But with discipline.

With a knife in his hand, a stove in front of him, limited time, demanding schedules, and the responsibility of feeding an entire crew.

His battlefield was the galley.

His weapon was his craft.

And his mission was simple:

Make sure nobody goes hungry.

FROM MESSMAN TO CHIEF COOK

In 2010, Romy's journey at sea began from a position that many people might overlook.

He started as a Messman aboard a container vessel.

No title.

No chef's coat.

No shortcut.

Just a man willing to start from the bottom and learn.

For three years, he worked his way through the realities of life onboard.

He learned the rhythm of the vessel.

He learned discipline.

He learned what it meant to work while the ship continued moving thousands of miles away from home.

Then, in 2012, another door opened.

He was promoted to Steward.

It was another step forward but not the final destination.

Romy continued learning
Because sometimes, before you can command a kitchen, you have to understand what it means to serve.

THE LONG ROAD TO THE GALLEY

After years of experience and hard work, Romy finally earned the opportunity that would change his career.

He became a Chief Cook.

The man who once entered the vessel as a Messman had now become the person responsible for one of the most important places onboard the galley.

And he didn't leave.

He stayed with the same company.

He continued serving.

He continued learning.

He continued answering the call every time the vessel sailed.

From 2010 until today, his journey has remained connected to life at sea.

Sixteen years in the culinary industry.

Sixteen years of voyages.

Sixteen years of early mornings, long days, rough conditions, repetition, responsibility and sacrifice.

Sixteen years of proving that sometimes the greatest career stories aren't built in luxury kitchens.

They're built in places where nobody is watching.

WHEN THE SEA BECOMES THE TEST

Life onboard is different.

There are no easy exits.

When the vessel sails, you sail with it.

When the weather becomes rough, everyone feels it.

And when the crew is hungry, the galley cannot simply close its doors.

The work continues.

Because a Chief Cook at sea doesn't just prepare food.

He carries a responsibility.

Every meal becomes part of the crew's daily survival.

Every plate becomes a small reminder of home.

And every successful service says the same thing:

Someone is taking care of you.

That is the hidden power of a seafarer cook.

The crew may never see the preparation.

They may never know how early the work began.

They may never understand how much pressure exists behind the galley door.

But they feel the result.

Through food.

THE GALLEY WARRIOR

Romy's story isn't about becoming successful overnight.

It is about endurance.

A Messman who stayed.

A Steward who kept learning.

A cook who accepted responsibility.

And eventually, a Chief Cook who earned his place through years of service.

His journey carries a lesson that reaches far beyond the galley.

You don't always need to start with a big opportunity.

Sometimes, you just need to start.

Start as a Messman.

Start as a Steward.

Start with the smallest task.

Start with whatever opportunity life gives you.

Then learn.

Improve.

Work.

Wait.

And when the next door opens be ready.
Because the position you dream about today may be waiting for the person you become tomorrow.

BEYOND THE HORIZON
There is something powerful about a man who spends years at sea.

He learns that the ocean cannot always be controlled.

The weather cannot always be predicted.

The journey cannot always be easy.

But you can control how you respond.

That same principle built Romy's career.

He didn't control where every voyage would take him.

He didn't control every challenge waiting onboard.

But he controlled his discipline.

He controlled his commitment.

And he kept moving forward.

That is why his story matters.

Because behind the title Chief Cook is a man who spent years earning every letter of it.

A MESSAGE FROM THE GALLEY
To the aspiring chefs and future kusineros, Romy carries a simple but powerful message:
Be disciplined.
Be patient.
Respect your ingredients.
Respect your work.
And never stop learning.

Real Cooks. Real Stories. Real Inspiration.

30/08/2026

THE ARTIST WHO COOKS WITH ICE

13 YEARS. ONE JOURNEY. A CRAFT THAT GOES BEYOND THE GALLEY.

Some chefs are known for what they put on the plate.

Art Kaiser A. Caiyod is also remembered for what he can create from a block of ice.

His journey began in 2006 at Exotik Restaurant, where he worked as a kitchen helper and waiter. It was a simple beginning, but it gave him his first real connection to the hospitality industry.

Then came Edsa Shangri La Manila.

As a Commis in the cold galley, Art discovered something more than cooking artistry.

In 2010, his talent earned him the Silver Star Award for Artistry.

That recognition became a turning point.

FROM KITCHEN WORKER TO KITCHEN ARTIST

In 2012, Art joined Holland America Line as a Kitchen Assistant.

Two years later, he took another step forward, becoming an Assistant Cook while developing his skills as an Ice Carver and Kitchen Artist.

Then came another achievement.

In 2014, he was named Artist of the Year at Holland America Line.

The chef's journey was no longer only about preparing food.

He was creating.

Sculpting.

Turning ordinary ingredients and even ice into something people could stop and admire.

After years at sea, Art eventually became Head Chef at Ganzo Pizza Inc., where he worked from 2018 to 2020.

But the artist in him never disappeared.

THE WORLD IS HIS CANVAS

Today, Art Kaiser is part of the crew aboard Regent Seven Seas Mariner, working as a Cook and Ice Carver on a world cruise.

His workplace is no longer limited to one kitchen.

The world itself has become part of his journey.

From kitchen helper…

to waiter…

to commis…

to kitchen assistant…

to assistant cook…

to head chef…

and eventually to an artist carving ice aboard a world cruise.

Thirteen years of experience shaped more than his career.

They shaped his belief in himself.

WHEN TALENT MEETS PERSEVERANCE

Art's story is proof that sometimes your greatest skill is the one you discover while simply trying to do your job well.

He didn't stop at cooking.

He explored his creativity.

He developed his craft.

And he allowed his talent to take him somewhere unexpected.

His advice to aspiring cooks is simple:

“Never give up. Life has a rise and fall. Just believe and work for your dreams.

You may fall.

You may struggle.

You may question yourself.

But your lowest point does not have to become your final chapter.

Keep learning.

Keep creating.

Keep believing.

Because sometimes, the person you become after the struggle is far greater than the person who started it.

From a kitchen helper in 2006 to an Ice Carver aboard a world cruise,Art Kaiser A. Caiyod proves that a chef's journey doesn't always end at the plate.

Sometimes…

the chef becomes the artist.

REAL CHEFS. REAL STORIES. REAL INSPIRATION.

27/08/2026

27/08/2026

THE SWEET GRIND

ANDRO BONN MUÑEZ

PASTRY CHEF [CAKE BOUTIQUE
📍DOHA, QATAR

Before the desserts, there was the grind.

Before the title of Pastry Chef, there were years of work that nobody celebrated.

Fifteen years ago, Andro Bonn Muñez entered the culinary industry not as a chef, not as a baker, and not as someone with a guaranteed future.

He started as a steward.

For three years, he worked behind the scenes doing the jobs that needed to be done, learning how a professional kitchen moves, and slowly discovering that every position has something to teach.

Three years of starting from the bottom.

Then came an opportunity that would change the direction of his career.

At Paradise Garden Resort Hotel and Convention Center, Andro was given the chance to train in Filipino native desserts.

It was there that something began to take shape.

He discovered the world of pastry.

The precision.

The patience.

The discipline.

The satisfaction of turning simple ingredients into something people remember.

What started as training became a new path.

Andro began moving through different kitchens, carrying every lesson with him.

At Waterfront Airport Hotel, he worked as a Pastry Attendant.

At Movenpick Hotel Mactan Island, he continued as a Commis II.

At Maribago Blue Water, he stepped forward as a Commis I.

At Uptown Resort Hotel Boracay, he worked as a Pastry Baker.

Every kitchen was another test.

Every position demanded more.

And every experience brought him closer to the chef he wanted to become.

There were no shortcuts.

Just work.

Then more work.

And the willingness to keep learning.

Eventually, the journey that started in the back of the kitchen brought him to a much bigger stage.

Doha, Qatar.

Today, Andro works as a Pastry Chef at Cake Boutique.

Fifteen years after he first entered the industry, he is now creating desserts professionally in an international environment.

But his story isn't simply about moving from one position to another.

It is about transformation.

A steward became a trainee.

A trainee became a baker.

A baker became a cook.

A cook became a chef.

And along the way, Filipino flavors remained part of his identity.

Andro's specialty includes Filipino native desserts as well as international desserts.

That combination represents the chef he has become rooted in where he came from, while continuously learning from the world around him.

Because pastry is a different kind of kitchen.

There is nowhere to hide behind guesswork.

Measurements matter.

Timing matters.

Temperature matters.

Consistency matters.

One small mistake can change the entire result.

And perhaps that is why the years spent working in different kitchens mattered so much.

They taught him patience.

They taught him discipline.

They taught him that mastery doesn't happen overnight.

It is built slowly.

Shift after shift.

Batch after batch.

Dessert after dessert.

Today, the hands that once worked quietly as a steward now create the desserts that carry the name of a Pastry Chef.

And behind every finished creation is a story most people will never see.

The early mornings.

The long hours.

The pressure.

The mistakes.

The repetition.

The decision to keep going when nobody was watching.

That is the part of the culinary world people rarely see.

They see the finished dessert.

They don't always see the years behind it.

For aspiring cooks who are just beginning their own journey, Andro's story offers a simple reminder:

“Start wherever the opportunity takes you. Learn everything you can, stay patient, and never stop improving.

You don't have to begin as a chef.

You don't have to know exactly where your career will take you.

You only have to be willing to work for the next opportunity.

Because sometimes, the position you start with is not the position you will finish with.

And sometimes, the kitchen you enter simply to earn a living becomes the place where you discover your craft.

Andro Bonn Muñez started with three years as a steward.

Today, fifteen years later, he stands as a Pastry Chef in Doha, Qatar.

The journey was long.

The work was hard.

But somewhere between the first shift and the latest creation, the grind became something more.

It became a craft.

It became a career.

It became his story.

And perhaps that's the truth behind every beautiful dessert:

Before anyone tastes the sweetness, someone had to put in the grind.

Real Cooks. Real Stories. Real Inspiration.

27/08/2026

Tomorrow Special Left over👌

26/08/2026

Chefs Are Weird🤔

26/08/2026

THE LIFE HE ALMOST LEFT BEHIND

MARK ANTHONY P. AGUILA

CHEF DE PARTIE | MAISTRA SELECT AMARIN RESORT & HOTEL | CROATIA, EUROPE

At fourteen, Mark Anthony P. Aguila stopped going to school.

There was no clear career waiting for him. No carefully planned future. Life had become difficult, and for the next seven years, he found himself simply trying to get through each day.

For a while, Mark believed that perhaps this was all his life would become.

Seven years passed.

Then something changed.

He realized that if he wanted a different life, he had to make the first move himself.

So he went back to school.

Through the Alternative Learning System, Mark completed his high school education in only one year. But he wasn't finished. Immediately after ALS, he enrolled in culinary training and spent another year preparing himself for a profession he would eventually build his life around.

His first real opportunity came through his On the Job Training at Richmonde Hotel Iloilo.

The training lasted six months and accumulated approximately 1,200 hours of experience. But more importantly, it gave Mark his first real look into the professional kitchen.

He was eventually absorbed by Richmonde Hotel as a Cook.

That was where the story truly began.

The young man who once had no clear direction was suddenly standing inside a professional kitchen, surrounded by experienced people, demanding service, long hours, discipline, and standards.

He had found his environment.

And he decided to learn everything he could from it.

From Richmonde Hotel, Mark's career continued to expand.

At Nádej Restaurant, an international cuisine restaurant, he started as a Commis II and eventually worked his way up to Head Chef.

At Giuseppe Pizzeria & Sicilian Roast, he returned to the fundamentals of authentic Italian cuisine as a Commis II and Line Cook Chef.

At Park Inn by Radisson Iloilo, he worked as a Line Cook Chef, gaining further experience in Filipino and Asian cuisine.

Then came Grand Hotel Iloilo, where his responsibilities continued to grow. He progressed from Cook to Head Cook, became responsible for à la carte operations, and stepped into the role of Acting Chef.

Each kitchen was different.

Each cuisine demanded something new.

And every position added another layer to the chef he was becoming.

His journey was no longer simply about finding work.

He was building versatility.

He was learning how to adjust.

How to lead.

How to perform under pressure.

How to understand different cuisines and different kitchen cultures.

Then came another opportunity one that would take him beyond the Philippines.

In 2024, Mark joined Maistra, one of the major hospitality companies in Croatia.

He arrived in Europe as a Commis 1 Cook.

Once again, he had to prove himself.

A new country.

A new environment.

A new kitchen.

A different language.

And a higher level of international hospitality.

But Mark already knew what it meant to start from the bottom.

He had done it before.

So he worked, learned, adapted, and continued moving forward.

After completing his two-year contract, his hard work was rewarded with a promotion to Chef de Partie.

In Croatian, his position is known as:

Kuhar Specijalist Šef Smjene.

The title may have changed, but the principle remained the same.

Learn the job.

Master the job.

Then become better at it.

Today, Mark's culinary background covers European cuisine, Italian cuisine, Asian cuisine, Filipino cuisine, and international cuisines.

Behind that experience is a collection of professional training and certifications that helped build his foundation.

He holds National Certificate II qualifications in both Bread and Pastry Production and Cookery.

He completed 141 hours of Bread and Pastry Production training and 316 hours of Cookery training.

He also completed his extensive six-month training at Richmonde Hotel Iloilo, totaling approximately 1,200 hours through his On-the-Job Training.

His professional experience is supported by Certificates of Employment from Richmonde Hotel Iloilo, Nádej Restaurant, Giuseppe Pizzeria & Sicilian Roast, and Park Inn by Radisson Iloilo.

But even with all those certificates and positions, Mark's greatest achievement may still be the distance between the person he was and the chef he has become.

At fourteen, he left school.

Seven years later, he found the courage to return.

One year of ALS brought him back to education.

One year of culinary training brought him into the kitchen.

His first job gave him experience.

The next kitchens gave him responsibility.

And eventually, those years of work brought him to Europe.

There is something powerful about that kind of journey.

Not because it was easy.

But because it wasn't.

Mark knows what it means to start late.

He knows what it means to learn while working.

He knows what it means to enter a kitchen without knowing exactly how far it can take you.

And he knows that every level has to be earned.

That is also why his philosophy as a chef remains simple.

When he started working as a cook, he wanted to understand the job completely and perform it at the highest level he possibly could.

He wanted to surround himself with people who had the same care and the same standard.

For Mark, the goal has always been simple:

Make good food.

Keep improving.

And always try to be the best version of yourself in the kitchen.

For the young cooks who are still at the beginning of their own journey, Mark leaves a message that comes from experience rather than theory:

“Understand your job, give your best, surround yourself with people who care, and always aim for the highest level you can reach.
Because the kitchen rewards those who are willing to keep learning.

The journey was not straight.

But perhaps it was never supposed to be.

Because sometimes the longest road leads you exactly where you were meant to go.

And Mark Anthony P. Aguila is still writing his.

The next page is waiting.

Real Cooks. Real Stories. Real Inspiration.

25/08/2026

Never forget the people who stood beside you when your dream was still just a dream. Honor those who helped you get there. 👨‍🍳🔥

25/08/2026

THE KITCHEN DOESN’T FORGIVE.
IT TESTS YOU.

JAIME B. PULGAR JR.
SOUS CHEF | PINEAPPLE CABANA RESORT | SEYCHELLES

The kitchen doesn’t care where you came from.

It doesn’t care about excuses.

When service starts, there is only one question:

Can you deliver?

For Jaime B. Pulgar Jr., that question has been answered thousands of times over a decade in the culinary industry.

His story began when he was only 20 years old.

At that age, he was introduced to the professional kitchen by his mentor, Chef Olivet Gadi, who guided him through the early stages of his career.

That first opportunity became the beginning of something much bigger.

But Jaime quickly learned that passion alone would never be enough.

The kitchen demands discipline.

It demands patience.

It demands teamwork.

And most of all, it demands that you keep showing up when the pressure becomes unbearable.

Jaime did.

And for the next ten years, he kept moving forward.

TEN YEARS. DIFFERENT KITCHENS. ONE STANDARD.

His culinary career wasn't built in one kitchen.

It was built across different hotels, resorts, and restaurants, with every position demanding something more from him.

He started at Big Hotel as Commis III the beginning of his professional kitchen journey.

Then came Mezzo Hotel as Commis I, where he continued building his technical foundation and learning the discipline required to survive in a demanding kitchen.

He moved forward to Chef de Partie at Ocean Heaven Resort, taking on greater responsibility and becoming more involved in the ex*****on and operation of the kitchen.

Then came a major step:

Head Chef at Valentin Farm Resort.

From learning the fundamentals as a young cook, Jaime was now trusted to lead.

But he wasn't finished.

He continued pushing forward as Junior Sous Chef at Tshine Hotel & Spa followed by Sous Chef at Winrich Hotel.

Each promotion brought a new level of responsibility.

More people to lead.

More decisions to make.

More pressure to handle.

Then came another chapter at The Reef as Chef de Partie, followed by an even greater leadership role as Executive Chef at Lanikai Seaside Restaurant.

His career continued through Demi Chef at Be Resort Mactan followed by Chef de Partie at Casa Verde Cliff Resort.

Then came Golden Prince Hotel & Suites. where he took on the position of Sous Chef.

And after years of building experience across different kitchens, another door opened.

This time, it led beyond the Philippines.

THE NEXT BATTLEFIELD: SEYCHELLES

Today, Jaime is a Sous Chef at Pineapple Cabana Resort in Seychelles.

Thousands of Miles away from where his story began, he now brings with him ten years of experience, countless services, different kitchen environments, and lessons learned from every position he earned.

But his journey is more than a list of job titles.

Every role prepared him for the next.

Commis III.
Commis I.
Chef de Partie.
Head Chef.
Junior Sous Chef.
Sous Chef.
Executive Chef.
And now, Sous Chef in Seychelles.

He didn't simply collect positions.

He earned every level.

BUILT FOR DIFFERENT KITCHENS

Jaime's experience has allowed him to work across different styles and operations.

His specialties include French Cuisine, Visayas Local Cuisine, Luzviminda Cuisine, à la carte and buffet operations, and kitchen administration,

That range reflects the kind of chef he has become someone capable of adapting to different menus, different operations, and different teams.

Because professional kitchens are never predictable.

One service can be calm.

The next can turn into chaos.

Tickets keep coming.

Orders pile up.

The clock keeps moving.

And everyone looks toward the kitchen leadership.

That is where experience matters.

A CHEF IS ONLY AS STRONG AS HIS TEAM

For Jaime, however, becoming a better chef has never been about standing above everyone else.

It is about learning how to work with everyone.

His advice to aspiring cooks is simple:

Always bring your “pakisama” wherever you go.

Because no matter how talented one person is, a kitchen cannot succeed without a strong team.

“There’s no great chef without a great team.

That mindset is what separates technical skill from true leadership.

Stay humble.

Keep studying.

Keep learning.

Respect the people beside you.

And above everything else, put God first.

THE FIGHT IS NOT OVER

Ten years in the culinary industry has taken Jaime from the early days of being a Commis III to leading kitchens as a chef and eventually to an international position in Seychelles.

But reaching Sous Chef is not the end of the story.

It is another checkpoint.

Another level.

Another kitchen waiting to test him.

Because chefs who want to stay relevant cannot stop learning.

The moment you think you've learned everything, the kitchen has a way of reminding you that there is still more to master.

And Jaime knows that.

His story is still being written.

The country may have changed.

The kitchen may have changed.

The responsibilities may have grown.

But the principle remains the same:

Show up.
Stay humble.
Keep learning.
Lead your team.
Never stop fighting for your place.

From a 20 year old being guided by his mentor to a Sous Chef serving in Seychelles, Jaime B. Pulgar Jr. has built his career one kitchen, one position, and one service at a time.

He didn't take shortcuts.

He didn't wake up with the title.

He worked his way toward it.

And when the next service begins, the tickets start flying, and the heat rises
the kitchen will test him again.

And he'll be there.

MESSAGE TO ASPIRING COOKS

“Always bring your ‘pakisama’ wherever you will go. Because there’s no great chef without a great team. Be humble always and always study. Put God first always.

Real Chefs. Real Stories. Real Inspiration.