Category: Grande Prairie

My wife and I started our career in hospitality some 30 years ago with the purchase of a small Fish and Chip restaurant in New Liskeard, Ontario called Acton’s Restaurant. Through the years we evolved to a fine dining restaurant and catering.

I also worked in the wood industry and that’s what ultimately what moved us to western Canada where I played a key role in the start up of an OSB mill in 100 Mile house BC. We spent a year there and then the company asked me to move to Grande Prairie in 1994. Getting back into the hospitality industry we operated a Country night club and lounge for 8 and a half years when we shut down for the construction of the now existing Grande Prairie Sawmill.

I most enjoy the people in our industry, both employees and of course the customers. I guess I have too many memorable customer satisfaction experiences to single one out.

I am a huge golf nut and love the Toronto Maple Leafs (not sure why!!! LOL)

My wife and I have raised 4 wonderful children and now have 8 grandchildren. I believe this to be our greatest achievement and accomplishing all our business success’s while doing so. I am most proud of being married for over 30 years and accomplishing all of this with my wife through all the ups and downs of this wonderful industry.

I started in this industry in 1999 after I graduated from the National Hotel Institute in Indonesia majoring Food Production Management. I opened my own restaurant with my cousin, but then got the urge to travel and see the world to get more experiences. In 2000 I joined with Princess Cruise Line as the third cook then to Royal Olympic and then Costa Italia Cruise Line as a Sous Chef C totaling around 7years.

Travelling is my hobby; I have been all around the world. I have so many friends from so many countries.

What I love about this industry is when I see so many kinds food and the way each Chef does it. It’s deferent in every culture and it’s really interesting. I love it.

I am at the Sawmill restaurant in Grande Prairie, it’s a nice place to work and the people I work with and the food are great, specially the Neptune dish, like that one. It’s an honor for me that I can join Sawmill. My greatest accomplishment is having the chance to be in the Executive Sous Chef position.

I am really proud of it even though I am always learning by doing my job and I will make sure that I can make things better for me, Sawmill and people around me  because I do understand the concept of responsibility.

Thankful for Sawmill, the people around me and God. 🙂

I was born in the Philippines. I like fun all the time because it makes things easier.

I finished my degree at Cebu Technological University – Danao. I studied Bachelor of Sciences in Hotel, Restaurant Services and Tourism but my heart was dedicated to learn the cooking methods and techniques. My culinary journey started as an On-the-job trainee at Cebu Marriott Hotel.  I then worked at a few other restaurants in different countries before moving to Canada. I worked at the Italian Restaurant in Sherwood Park for 1 year. And finally, I joined the Sawmill Restaurant Group in December 2011.

M energy and enthusiasm is contagious that it has inspired my peers. I have taught them that good food must be made with a good heart. I believe that by listening to concerns and suggestions from costumers, the restaurant will earn more success because two heads are better than one.

My favorite meal in our company is the Undecided, composed of perfectly seasoned 10 oz rib eye, medium rare with a half rack smoked baby back ribs and a side of garlic tiger shrimp with our seasonal vegetable and a side of our very own Sawmill Sesame Steak Sauce. Behind the success I have today, I am very grateful to God and to the people who helped me become a competitive chef in this generation.

I started in the industry as an instructor of the fine art of bartending for 3 years. I then moved through various positions in the hotel industry before moving to the restaurant industry and have worked my way up to a General Manager role. I love it as it is fast paced and exciting. Being given the opportunity of GM for Sawmill was the biggest moment of my life. Sawmill standards are very high and it makes you proud of the company you work for. My favorite menu item is the Rib Eye Steak.

In my free time I enjoy hunting, fishing and have studied Martial Arts for 12 years.

My personal motto is “Do or do not, there is no try”.