Our Faculty
Mats Loo
Having begun his career at the tender age of 14 in his native Sweden, Mats entered another stage in his life when he founded First Gourmet Academy with his partners. As an instructor, he is recognized for his strong grasp of culinary fundamentals and global standards, a result of honing his skills in several Michelin star restaurants around the world such as the Villa Källhagen in Stockholm, Westra Piren in Gothenburg, Sweden and Le Meridien in Piccadilly, London. At the Restaurant Akademin in Sweden, he worked with the academic head to offer further educational courses for restaurant professionals. He then mastered the nuances of mass production, purchasing, food chemistry and international flavors working as an Executive Chef in several cruise ships for 10 years, including the MS Endeavour and MS Polaris. He shares his knowledge and passion with future culinary artists through his First Gourmet Academy classes.
Thomas Paul
He has been in the field of Culinary Arts for 40 years which makes him probably the most experienced instructor in The Philippines. He started as a Commis de cuisine at Hotel Intercontinental in Frankfurt. After being a cook in The German Army he studied, and became a certified culinary instructor at a young age. He continued with his career, worked and at the same time traveled the world through food. Some of the countries and places he has worked in are Canada, and Afghanistan. He has also worked in The USA for years at for example Treasure Island, Bellagio, The Shore Club, Mandalay Bay and The Mansion MGM Grand.
Jojo Bolivar
Jojo Bolivar, a graduate of BS Hotel and Restaurant Management, decided to pursue his love for the culinary arts and decided that First Gourmet Academy was the right school for him. After graduating, he was able to work immediately as a Cook and Food & Beverage Supervisor in a local hotel. There, he was able to further hone and develop his skills and knowledge in the field especially in food costing and menu development. Afterward, he managed to get an opportunity to work in Saudi Arabia as a Commis Chef. He was assigned to the hot kitchen and breads which helped him further expand his knowledge to both areas which lead him to be promoted to the position of Demi Chef de Partie. He spent quite a lot of time working abroad and when he came back, he accepted the offer given to him to share his acquired experiences and knowledge to the aspiring students of First Gourmet Academy.
JC Damo
A graduate of Far Eastern University with a degree in Hotel and Restaurant Management, Jose Carlos Fabroa Damo established a strong foundation in culinary and hospitality through his training at First Gourmet Academy. He further refined his skills during his on-the-job training at Lemuria Fine Dining, where he was immersed in professional kitchen operations and high-standard culinary execution.
He brings hands-on experience from Sofitel Philippine Plaza Manila, along with practical expertise as a cook and baker in a café setting. With a deep passion for culinary arts and service excellence, he continuously hones his craft while sharing his knowledge and enthusiasm with others.
Driven by a commitment to growth and excellence, he aims to create memorable dining experiences and contribute meaningfully to every team he becomes part of.
Chris Birt
Having built an international career across the United Kingdom and Australia, Christopher Birt has worked in renowned establishments including Oblix and Dinner by Heston Blumenthal, specializing as a sommelier and hospitality professional. Now the owner of Elixr Cocktail Bar OPC, he brings his global expertise in wine, spirits, and service to the Philippines, where he also shares his knowledge through training and consultancy at First Gourmet Academy. With certifications from the European Bartending School and WSET, he combines technical skill with a deep understanding of global beverage culture. His experience spans everything from fine dining and wine education to building beverage programs and training the next generation of industry professionals.