Pro Chef

Australia has the highest minimum wage in the world and one of the most liveable country in the world

Internship costs cheaper than the J-1 program

Plus, get an additional 1.5 to 2.5 years on the Graduate Visa with no more schooling and unlimited work rights

Also, eligibility for a Skills Assessment and international recognition as an Australian Chef

Internships integrated with an Australian Certificate 3/4 Commercial cookery program

With an option to continue on to another year of Diploma in Hospitality Management

Most of all, possible work sponshorship or residency with Australian Chef Skills Assessment

Client service is paramount and all clients receive continuous support from our immigration Law firm in the Philippines and Australia

Programs Offered

DIPLOMA IN CULINARY ARTS WITH AUSTRALIAN CERTIFICATE 3 IN COOKERY AND NATIONAL CERTIFICATE 2 (ONE YEAR)

CERTIFICATE IN AUSTRALIAN CULINARY ARTS WITH NATIONAL CERTIFICATE 2

DIPLOMA IN CULINARY ARTS WITH AUSTRALIAN CERTIFICATE 3 IN COOKERY AND NATIONAL CERTIFICATE 2

1-2 DAY WORKSHOP

6 WEEKS FUNDAMENTALS COURSE WITH NC2

1 YEAR DIPLOMA PROGRAM WITH NC2 AND AUSTRALIAN CERTIFICATE 3 IN COMMERCIAL COOKERY

6 MONTH CERTIFICATION WITH NC2

Short Courses

Our Testimonials

"Very responsive and accommodating staffs. The whole experience with processing was smooth and easy."

-Alyssa

"It's so nice and the people here is so nice and willing to help you anytime 24/7. The process is fast too so apply na."

-Ashley

"I just got back from an internship program last july and now im flying to Australia this september very fast process and friendly staff. Highly recommend."

-Richmond

"Very helpful in guiding clients to Reach AUS/NZ."

-Ricardo

Vaghn Arquilano

Chef Vaghn is an Instructor at Pro Chef and current Chef at the Marsden Brewhouse in Sydney,Australia, one of the newest and biggest restaurants in the Northwest of Sydney and operated bythe Laundy Hotel Group. He has also been a Chef in manyother big name hotels such as the ParkRoyal Hotel in Sydney, the Sheraton Dubai, Mall of the Emirates, Grand Regal Hotel and Chez Nous.Vaghn also has Certificate 3 and 4 in Commercial Cookery from the Australian International Collegein Sydney andhas taught cooks and Chefs under his guard and as a member of the Pro Chef team heis willing and ready to impart his knowledge in the Hotel Restaurant and Western Style Pubrestaurant business.

Jann Ludwig Calica

Chef Jann is a full-time Instructor at Pro Chef and has worked and trained at many established hotels and restaurants locally and internationally. He has been a Chef at Stokehouse(Brisbane), Mister Paganini (Brisbane), Southbank Beer Garden (Brisbane), Home rest Hotel and Chez Nous, Shingle Inn(Brisbane), Kapsali Taverna (Brisbane). He also has a Bachelor of Arts in Hotel and Restaurant Management.

Richtofen Barraquias

Chef Richtofen has worked and trained at many established hotels and restaurants locally and internationally. He has been a Chef at Marco Polo Davao Philippines, Executive Sous Chef at Vikings Luxury Buffet Davao City Philippines, Head Chef at Diplomat Motel at Alice Springs. He also has a National Certificate II in commercial cooking( TESDA, PHILIPPINES) Culinary Arts (Islacare incorporated ,An affiliate of Most Institute Davao City Philippines) and Certificate IV in Commercial Cookery (William Angliss Institute Melbourne)

Jeferson Leo

Chef Jeferson is an Instructor at Pro Chef and has worked at many established hotels and restaurantslocally and internationally. He has been a Chefat the Ritz Carlton Dubai and has worked atthe BlueJade Restaurant, Amaseena,Splendido, Caravan and the Palm Grill in the United Arab Emirates. Healso has a Bachelor of Arts in Hotel and Restaurant Management.

Ruel Blancaflor Evangelista

Ruel is the Head Chef at the Bedford Hotel and Sous Chef in various restaurants such as Mary Gs Hotel, Grand Central Hotel, New Orana Hotel. Ruel was also the Executive Sous Chef in Vikings Luxury Hotel, Ruel also spent his time in Canada as a Kitchen supervisor.

Lawrence Caro

He has spent time in the US (California and New Orleans), his home country and now residing in the Philippines to be a Consultant and Trainer. Chef Lawrence Caro is a consultant for Primo Cafe & Grill, Garden Oases Hotel, Elena Hotel, Grub Restaurant and Delta Queen Steamboat Company. He is also a Executive Sous Chef for Sheraton Hotel and TJ Peppercorn's, a General Manager for the rib JOINT Restaura and a Owner of a five-star The Rajun Cajun Restaurant.

Durgadas Sable

Chef Durgadas has a lot of experience in International Cookery, being a Sous Chef in numerous restaurants such as Ecole Hotelier (India), Grand Palladium Hotels & Resorts (Jamaica), Rama Heritage (India).

Aldrian Saraña

Chef Aldrian is an Instructor at Pro Chef and current Sous Chef of Vikings Luxury Buffet, the largest luxury buffet chain in the country. He has also been a Chef in many other big name chains such as Coco’s South Bistro, the Swiss Deli Restaurant and the Waterfront Insular Hotel.He has also won the Gold Award–Filipino Cuisine Challenge (Philippine Culinary Cup), Gold Award–Filipino Cuisine (Davao Culinary Cup) and the 12th Mindanao Culinary Festival. Chef Aldrian has taught countless numbers of cooks and Chefs under his guard and as a member of the Pro Chef team he is willing and ready to impart his knowledge in the Luxury Restaurant and Deli style business.

Uno Carlos Lorenzo Liao

Chef Uno is the Chef de Partie in Vask Modern Tapas and Gastronomic Cuisine, his role is to direct chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen. He has been a chef in Barcade, Northpalm Hotel, Playbook Bistro, Bababoy Hotel, Buddha Resort, Siargao Bleu, Spin Bistro Cafe and Faregrounds Foodhall. He finished Culinary Arts in Moose and Sheep Culinary School (Cebu)

Migrating dreams into reality

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Perfect time to invest is today

Sign up to one of our programs that can lead you towards working in Australia with our Study-Work-Live Program.

Pro-Chef is now Open!

Pro Chef is now officially open, located in Hotel Elena in Lanang, Davao City.

Classes are now starting in Pro Chef, which caters to interested individuals that would like to discover or develop their culinary skillset. The curriculum is inspired and based on the ANZCO requirements. That allows students to be at pace or to finish basic culinary program as same as an Australian culinary student.