Alumni

AHA Philippines takes pride in molding its students to become professional chefs. As proof, most AHA graduates can be found either working in top hotels and restaurants here and abroad or managing their own restaurants.

 

“AHA had been a great help in my current career. First, was during my internship at Sandestin Golf and Beach Resort in Florida and then after that experience I moved to New York to start my career. I got very lucky that I became a food and beverage manager in one of the golf centers in Manhattan New York.”

Romel Alvar
AHA Batch November 2006

Food and Beverage Manager
Randall’s Island Golf Center
Manhattan, New York

“…one of the most important lessons one learns at AHA-keeping it real.

AHA teaches its chefs-to-be that while there will be great rewards to a successful chef-ing career, one will have to work VERY hard, be dedicated and disciplined. That it is not a career for those who cannot humble themselves in the face of criticism, or those who think that a glamorous TV career awaits them after graduation. AHA keeps it real. You will burn and cut yourself many times, make stupid mistakes when you are pressed for time, and maybe miss your own party. But your AHA training will pull you through because they made sure to keep your education real.”

Chef Giney Villar
AHA April 2007 Batch

Chef and co-owner
Adarna Food and Culture Restaurant
119 Kalayaan Ave. Diliman QC

“There are so many things that i have learned at AHA that has played a major part in building my business in the states, such as food cost, recipe building, business set up and, business planning, team building and training.. I have worked around the food industry for many years before attending AHA and yet there was so much more i learned there. the small class size and the hands on training was very important to me in choosing AHA for my culinary education”

Chef Reginald James
AHA April 2007 Batch

Executive Chef and Owner
AJ’s Ribs and Fat Reggieâs American Grille
Florida, USA

“If it wasn’t because of AHA, I wouldn’t be where I am right now” My internship at Ritz Carlton Naples, which is a five star, five diamond hotel in Florida, is one of the strongest points in my career. This internship was a really big stepping stone for me, from Ritz Carlton Naples and now to Ritz Carlton Ireland.

Chef Mike Figdor

Chef de Partie
Ritz Carlton Ireland