With a career spanning over two decades, MIgz possesses extensive knowledge in restaurant management, administration, operations, strategic planning, implementation, and business development. He has successfully worked with numerous national and international Clientele, including Holland America Lines, Shangri-la Hotel, L'Fisher Hotel, Anvaya Cove Beach and Nature Club, Midori Clark Hotel and Casino, and the Selah Group of Hotels, including consultancy of Rafael's restaurant and catering, The Container Turf Paranaque, food parks, and navigating all necessary operational processes. Leadership and organizational skills come naturally to him. He has been involved in various projects from inception and conceptualization to the final opening, and subsequently, he has managed and operated fully functional units. His deep expertise makes him a valuable asset to any organization, positioning him as an ideal restaurant consultant for property management needs. This skill set has significantly contributed to the development of the group. Migz's passion for food and beverage design and its engineering aspects has further enhanced his skills in operation planning and design.

With more than 25 years of experience in handling various kitchens across the country, Chef Mark carries a rich experience in various regional and international cuisines such as Winford Hotel and Casino, The Rizal Park Hotel,  Hyatt Regency, and  Cravings.

His exposure to curating world cuisines and his penchant for regional cuisines have helped him carve world-class menus for our hotel and restaurant consulting services. This has further contributed to making us the leading hotel and restaurant consultants in Manila. With his extensive experience in the kitchen,  MP Restaurant Consultancy has made its presence felt in the niche segment of menu planning and food designing.

Chef Celica Vicente, a talented chef with a great love for French cuisine, is joining us.

With an 11-year tenure in pastry and bakery experience, Chef Celica's portfolio spans hospitality institutions such as Balesin Island Club, Alpha-land Baguio Mountain Lodge, and Makati City Club. She later discovers her love for French cuisine under the mentorship of Chef Sau del Rosario and is now a Chef de Partie at Conrad Manila.