Chef Marky Buhain's culinary adventure began through his travels across Europe. From Italy and France and onward to Portugal, Germany, and Spain, each country offered a unique flavour profile and history. However, his favorite destination by far was Sicily. On this island off the coast of Italy, he fell in love with the dessert Cannoli, igniting his passion for Italian dishes and desserts. Chef Mark would immerse in Sicilian food culture and learned to cook authentic dishes through the guidance of the mothers and grandmothers he met along the way. Soon, he returned to the Philippines to open a quaint restaurant called Cantina Sicilianita, his labor of love and ode to Sicily. To embolden his expertise, he then joined the CCA French Program - Institut Culinaire Disciples Escoffier, where he learned French techniques from renowned French Masterchefs around the world. Chef Marky then opened another restaurant called Extra Virgin, serving stylish dishes that blended French technique with Italian ingredients and flavors. These days, Chef Mark is inspired to share what he's discovered from his culinary journey in his role as a culinary instructor. The core tenet to his teaching is that passion to one's craft entails repetition, consistency, and precision in everything you do in the kitchen. By joining the faculty at Heny Sison Culinary School, Chef Mark aims to influence students to believe that with the right combination, even the simplest of ingredients can yield amazing flavor.