Chef Renz Jan Itto Carreon
Chef At Home in Manila
Get to know me better
Precision, order, balance, and growth are the things that I strive to reflect in my work.
I graduated with honorable mention at the De La Salle-College of Saint Benilde taking Bachelor of Science in Hotel, Restaurant, and Institutional Management Major in Culinary Arts. I had an opportunity to study and do an internship in Italy at a 2 star michelin restaurant for 3 months. I had experience interning in 3 different restaurants namely Sawsaw by Chef Sau del rosario, Mijo Comfort food by Chef Enrique Moreno, and Locanda del Sant'Uffizio by Chef Enrico Bartolini & Chef Gabriele Boffa. I am currently part of the opening team of a restaurant in poblacion called 22 grams: Dessert bar and restaurant as a commis 2.
More about me
For me, cooking is...
Cooking is an expression of love. It is something that I do and enjoy for the people I care about.
I learned to cook at...
home from my mother. Then I enrolled in the De La Salle-College of Saint Benilde where I learned industry standards.
A cooking secret...
Understanding my resources both food and non-food to produce the best possible outcome.
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