Our Faculty

"The Chef life does not end in opening a restaurant. We are tasked to constantly hone our skills and evolve with constant developments in the culinary scene. The passion for cooking must be passed on to future generations to be able to continue that dream and legacy. Joining Heny Sison Culinary School as an instructor allows me to be an influence to students that even with a simple ingredient, with the right combination, it can taste amazing."

“I want everyone to understand the origins, history, and roots of Spanish cuisine so they can own it and be able to play with it and cook it into their own culinary lives.”

“If I were a dessert, I would be a pie. You can fill a crust with anything. The possibilities are endless.”

“Patience, perseverance and self-confidence”. Chef Vicki adds that there are no set hours when you are doing what you love.

“I want to be a teacher who is able to make students think instead of just relying on a piece of paper with a recipe on it.”

“It is very gratifying to know that the knowledge you share can change the lives of some students… to know that they are successful in their own right.”

"My goal is to be good in inspiring others to create in them the desire to prepare dishes they can call their own.”

“I have learned a lot of things because I always try. When you have new ideas, do not be scared of making mistakes. Just believe in yourself and do it.”

“The values I apply to crafting food are very strict. I always check the quality and the standards of preparing food are very high.”

“Organic food isn’t a trend anymore… it’s here to stay because it represents health, innovation and sustainability.”

Glenn revels in the fact that he can use his extensive floral knowledge to add a magical touch to his designs.

Leave it our certified Master Pizzaiolo to influence you with the history, traditions and creativity associated with Italian cooking.

Chef Ernie continues to pay it forward by motivating his students to strive for excellence, just like “making a perfect pull when preparing an espresso.”

Chef Cecile’s cooking methods are easy to follow, but the outcome is always surprising, complex, and packed with flavor.

“Culinary really is bringing joy to people who savor your creation – your labor of love.”

“I am hoping to find a student who will use our native products to make classic desserts that will be known on the world’s dining table.”

What keeps Heny busy is the constant thirst to be inspired - personal growth is what compels her to continually expand her knowledge.