Founders
Jean-François Arnaud - Un des Meilleur Ouvrier de France 2000. Master Pastry Chef
MOF Chef Jean-François Arnaud is an International consultant in Pastry & Bakery since 2006. He is based in Malaysia from where he travels all over Asia and Middle East to conduct training and workshops for professional pastry chefs. He is MOF 2000 which means One of the best Craftsman of France in Pastry and Confectionery. He has been associated with best Pastry chefs and publications of the world like Thuriès Gastronomie Magazine for whom he created monthly recipes for 10 years, Bakery & Pastry Magazines Asia & North America.
Niklesh Kumar Sharma - Managing Director and Executive Pastry Chef
With a bachelors degree in the Hotel Management, Chef Niklesh started his career in the field of Pastry & Bakery. With more than 20 Years work experience in Hotels, he is an award-winning Pastry chef with a great record of Opening Hotels, Renovations, and upgradings of Pastry Kitchens
He has worked in many luxury hotels and resorts, the last being the Renaissance Kuala Lumpur Hotel.
He is meticulous planner, with strong hands in approach in per openings and managing of big Operations, Distributions and Events.
In-house Instructors
Vergel Iral - Executive Pastry Chef
Chef Verge, a trail blazer in his own right, is one of the Professional Pastry Chefs with the fastest growing careers in the Philippine pastry scene. At 27, he stands as executive Chef and skillfully carries a broad range of expertise in almost all categories of pastry; Sugar and Decorative Works, Chocolate and Confectionary, Classic to Modern Cakes and Pastries, Artisan Breads and Viennoiserie, Ice and Frozen Desserts.
Chef Verge has been working to represent the country in the global stage, among of which is his win for the national selection of Mondial Des Artes Sucre 2019. His special distinction for Asian Gelato Cup 2022 in Singapore, and his participation as the Sugar Candidate for Team Philippines in the 2023 Coupe Du Monde De La Patisserie in Lyon, France.
Recently, he served as coach of the Philippines Team and member of the International Jury at the 2025 Coupe Du Monde De La Patisserie which made a historic finish at 11th Global ranking- the Philippines’ highest ranking to date. More than the awards and medals, he has proven to be an inspiration to aspiring chefs of all ages.
The Academy takes great pride to have him along our line of pastry chefs who carry the same passion and continue to strive in sharing their craft to the world.
Angelica Hong - Pastry Chef
Angelica has been around the Academy for many of our yearly Pastry Forums and Master-classes here in the Philippines and at our headquarter in Kuala Lumpur Malaysia, she is showing that she has a very profound passion for the Art of Pastry and Bakery, with this we are confident that she will be a valuable member to our already strong team here in APCA Philippines.
Her academic background is very varied, she is a Bachelor of Arts in International Studies Major in European Studies, Bachelor of Science in Legal Management and Bachelor of Science in Hotel, Restaurant and Institutional Management Major in Culinary Arts, her Passion for Pastry and Bakery has changed her direction and thus she worked in the Pastry Departments of some of the 5 Star Hotels in Manila. She will now pursue her dream to pass on her knowledge to all the aspiring new Pastry Chefs and Bakers out there.
Dana Lacsamana - Pastry Chef
Chef Dana Lacsamana is a Full Time Pastry Chef Instructor and Key Admin Personnel at the Academy of Pastry and Culinary Arts Philippines.
As an alumna from the part-time certificate program and full time diploma program, she took her studies to be on the corporate side of pastry during the first 4 years of her career while teaching at the academy during the weekends.
Took on a full time role as a corporate/technical chef specializing in chocolates and dairy, doing demos and recipe development. She then moved as a research and development manager in one of the major commercial bakeshops in the country.
Today, you find her teaching chocolates, breads, cakes and other pastries; handling student affairs, external communications, special projects and serving as the manager for the Philippine Pastry Team.
Gian Aguirre - Assistant Pastry Chef
Chef Gian began her career at the Academy as an instructor in 2023, following her training as a culinary chef. Altogether, she has been training and working in the food industry for 6 years.
Discovering her passion for pastry, she quickly immersed herself in the world of competitions.
In 2023, she was named National champion- Sugar Category at the Philippine Pastry Cup. This victory earned her the opportunity to represent the Philippines in the 2024 Asian Pastry Cup, which then qualified the team for the 2025 Coupe Du Monde De La Patisserie in Lyon, France.
Chef Gian’s work with numerous internationally acclaimed MOFs, World Champions and Masterchefs has allowed her to gain extensive expertise in areas such as Sugar Art, Modern French Pastries and Wedding Cakes.
She is passionate about creating intricate products that demand high levels of dexterity, precision and creativity— Especially those that highlight fine detail and craftsmanship.