State of The Art,
International Award-Winning Facility

Sergio Freitas is known for his love for fusion to create new tastes, flavours and textures,  that are not widely expected to be seen or experienced in a surprisingly complementing way. In his over 16 years of honing his knowledge and skills in culinary, he has risen from being a premier emerging chef to becoming a new-age culinary entrepreneur and a seasoned Chef Instructor of repute.

Michelle is a dynamic and energetic Chef with around 20 years of experience in Culinary, working in hotels and stand-alone restaurants, including the world-renowned 3 Michelin Starred Chef Marco Pierre White’s restaurant and within the aviation sector. She is an expert in her craft and fundamentally thorough and innovatively sound with several cuisines.

Driven by a strong passion for cooking, Omkar Padwal has always believed that food can change the world due to its universality and ability to break barriers.With over a decade of experience working professionally in 5 countries and armed with a Diploma in Patisserie from Le Cordon Bleu, he aims to share his learnings with those passionate about entering the field.

Driven by a strong passion for teaching and working towards contributing to the gastronomic heritage study of Chile, Chef Leonardo Luza Villo has always been focused on excelling in his craft. Armed with Gastronomy Associated Degree from INACAP, Food Innovation Diploma from Pontificia Universidad Católica de Chile, and training from Lenôtre Pastry School in Paris, Leonardo Luza Lillo comes with a decade of experience training Pastry Chefs and aims to share his knowledge with those keen to enter this industry.