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classical way is a healthy way

i start in the kitchen last 1990 in different hotels in Philippines as Kitchen Artist...after a almost 3 yrs in artist.......i request to transfer in the main kitchen in a banquet section.....during that time they dont have much culinary school...that why i well trained based on my experience...after almost..7 yrs in hotel experienced i decide to join in a luxury cruises and luckily i joined a most popular cruise ship in the world...and another work experienced i've got......i work in SILVERSEA CRUISES (Silver Cloud)...RADISSON SEVEN SEAS CRUISES (now Regent.....Seven Seas Navigtor...Opening team of Seven Seas Mariner and Seven Seas Voyager) work on cruise ship you've experience in all section in the kitchen that why i go an TOURNANT position and im happy to be a working chef.....and work in CHISTINA ONASIS yacht for a serve to Tommy Hilfiger and family as a on-board chef...and now im here in SULTANATE OF work in Diwan...a Catering of Royal Majesty of Oman as a vegetarian appetizer chef...and only make a dish according to availability vegetable on my front...

My services

As a professional Chef, I offer the following services

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