Chef DANILO S. BASILIO, a graduate of a diploma program in Baking and Pastry Arts and a certificate course in the Fundamentals of Culinary Arts at the International School for Culinary Arts and Hotel Management (ISCAHM), and holder of a Bachelor of Science in Chemical Engineering degree (Licensed) at the Adamson University is the LPU Culinary Institute Head of Instruction and Chair, Culinary Arts Program in the College of International Tourism and Hospitality Management at the Lyceum of the Philippines University.
Prior to his appointment at the LPU Culinary Institute, Chef Dan has served as a pioneering Chef Instructor at the Southville Foreign University, and at the Culinary Institute of the Aristocrat in recent years. Chef Dan has provided outstanding support, dedication and performance as Head Chef at an institutional care facility in Walnut Creek, CA, USA in 2007 and moved on to Fairmont Hotel in Jasper, Alberta, Canada in 2008 as a Night Pastry Chef serving in a dual role as the Night Baker for Bear’s Paw Bakery & Café.
His extensive expertise in baking and pastry arts, competent mentoring in the field of culinary arts, and effective communication skills have contributed to the development of LPU’s globally competitive baking and pastry arts program, and career and short-term courses. He creditably represents the LPU System in international and local culinary competitions and has won gold medals and reaped accolades for the University, in effect earned the respect of his peers, and the domestic and international culinary teams that he interfaces with.
Chef Dan completed his culinary education in ISCAHM at the top of his class garnering First Honors award upon graduation. He has won a gold in Fondant Wedding Cake, a gold in Chocolate Cake, a Silver medal for Plated Desserts, and as Overall Champion – Trophy, in the “Chefs on Parade” annual competitions in recent years.
Previously, Chef Dan had worked with noted multinational firms in various capacities when he was starting on his corporate career before he decided to shift gears and went back to culinary school from which he built industry recognition as pastry chef, baker and hospitality educator of good standing.
