Chef Jayps acquired most of his culinary expertise while working as an apprentice both in and out of the country. He obtained a Diploma in Culinary Arts and Technology Management from the Center of Culinary Arts in Manila and also in Sydney, Australia. With his vast experience in the food industry, Chef JP Anglo has mastered the Asian palate and developed techniques all his own. For the past years, JP Anglo has been jetting to Singapore for his do-it-yourself food safari tours. Preferring hawker food to gourmet fare, the Le Cordon Bleu-trained chef goes from one hawker center to another to sample authentic varieties of Asian cuisines. As “The Traveler,” he received his calling to become a chef a little late than the others. But when he did, he never stopped learning about food. He travelled abroad to work for international restaurants to learn everything. He goes to Asian countries just to sample every kind of food there is to taste. When he went home, Jayps applied everything he had learned from his travels when he put up his first restaurant. Yearly, he makes it a point to travel to foreign countries just to update his palate.