Chef Jose Gabriel E. Prats is a career-oriented SpanishFilipino chef who hails from a family of chefs and food service professionals. With roots from Barcelona, Spain, Chef Prats started his early career years as a self taught chef who then eventually went on to formalize his craft by attending, and successfully completing countless culinary training programs including a certificate program at the world renowned Le Cordon Bleu Paris culinary academy. He was the youngest Professor and Chef Instructor at the DLSU- College of Saint Benilde’s School of Hotel, Restaurant, and Institution Management form the year 2000 to 2001. At the opening of the year 2001, Chef Prats was encouraged to secure the position of Executive Sous Chef for a famed Latin restaurant located at one of the premier dining destinations in the country.At the opening of the year 2002 Chef Prats was invited to take the helm of the kitchen's of the Blue Onion, a posh restaurant and wine bar located at Eastwood City. Here he was tasked to project the best of both worlds, retaining the establishment's well-known image for being a famed wine bar and entertainment locale, and establishing solid ground for a casual yet classy restaurant. After four years of managing the kitchens of this famed establishment, Chef Prats was promoted to Operations Manager (and Executive Chef). Two years after this promotion he then secured the position of School Director and established The Culinary Institute of Aristocrat, a boutique culinary school that offers both local and international certificate and diploma programs. Simultaneously he was also the Corporate Executive Chef of the historic 80 year old The Aristocrat Restaurant, the country’s most well regarded Filipino restaurant. Chef Prats is also professionally accredited and affiliated by some of the most prestigious culinary organizations in the USA including the World Association of Chef Societies (Beacon, NY USA), The International Association of Culinary Professionals (Louisvile, USA)
An International Faculty Membership at the National Restaurant Association’s Educational Foundation (Washington, DC USA), and a licensed SERVSAFE™ practitioner and Instructor. This young and talented chef is also currently a Board Director of the Hotel and Restaurant Association of the Philippines, President of the National Alliance of TVET School Associations, and Executive Vice President of the European based organization L’Ordre International des Disciples d'Auguste Escoffier. One of his most recent achievements was being selected and appointed as one of only 6 ASEAN Master Trainers and Assessors for Culinary Arts in the Philippines. Chef Prats has also successfully completed several consultancy contracts for various notable restaurants, hotels, resorts, and hospitality institutions which primarily involved research and development, menu amplification, menu development, costing and cost control, food safety and sanitation and the likes. These projects prompt him to setup CGP™, a consultancy and management firm that specializes in culinary, hospitality, and management training.His management and leadership qualities also lead to the overwhelming success of notable local and international culinary events which he organized and managed as Chairman, like Chefs on Parade, (Asia’s longest running culinary and hospitality exhibition and competition), the Asian Bartending Championships, and the annual L’Ordre International des Disciples d'Auguste Escoffier Young Chef Competition at the Restaurant and Bar Show in Hong Kong.
Currently, Chef Prats is the Culinary Training Head of United Marine Training Center (UMTC). An ISO certified, premier maritime training institute owned and operated by globally renowned Marlow Navigation Ltd. With headquarters in Limassol, Cyprus, Marlow Navigation is one of the world’s top ship and crew management companies with a network spanning more than 10 countries, with approximately 800 shore-based staff and over 14,000 crew onboard vessels. Having an annual training fund of USD$ 4,000,000.00, here his task is to maintain the skill competence of over 2000 seafaring Cooks and Chef’s, constantly developing, upgrading and delivering excellence in culinary education. Here he also serves as the Executive Chef for the company’s 2 restaurant outlets that caters to over 1000 meals a day.