Chef Rey Sotto Feliciano is the President/ Training Director of CLICKS CULINARY LEARNING INSTITUTE INC. located at Santolan Crame in Quezon City.He started his career as a Chef in 1991 the second time he went back to work overseas.He worked with Al Safina Restaurant,Bahrain as Line Cook. After two years, He joined TGI FRIDAY'S American Bar at Makati Avenue as one of the pioneer chefs. In 1997, He was employed by Manila Diamond Hotel at its Japanese Restaurant, Yurakuen which specialized in Teppanyaki style of cooking and Sushi making. During this time, He got an offer at The Pan Pacific Hotel manila, which was then a new hotel and worked there as Demi Chef. In 1999, He went back to work abroad this time as a Sous Chef at COCO'S California Restaurant and Bakeshop Two years later, He decided to join IVI FOOD Corporation as the manager of MONGKOK Dimsum & Noodles Chinese Restaurant and the FITNESS CAMP GYM at Plaza Isabelle Mall in Isabela both owned by his family. After 3 years in operations of their businesses, He decided to go back to Manila to relocate Mongkok, but good location is really hard to find. He studied and finished his courses in Basic and Advanced Culinary Arts, Basic Commercial Baking, Advanced Commercial Baking, Special Baking, Mediterranean Cuisine and a lot more. He took and able to pass the assessment for Commercial Cooking National Certificate level II or NCII at TESDA. He also attended the training for Assessors Methodology Course AM1 and Trainers Methodology Course TM1 conducted by TESDA. He started his teaching career last May 2006 up to July 2007 at In2Skills in Paranaque City. He was promoted as Executive Sous Chef and presently the head trainer of CLICKS Culinary Learning Institute Inc. in Quezon City. Last June 2011, He attended Culinary schools in Singapore and took courses on Asian Culinary Arts and Western Culinary Arts which focus on Singaporean, Vietnamese, Thai, Indian, Malaysian, Indonesian Cuisines, Mediterranean or a Fusion of these Asian Cuisines using the latest Trend in Cooking. In September 2011, He attended Recreational Culinary classes at the ICE: The Institute of Culinary Education in Manhattan New York City. Last December 2011, He attended the Thai Master Classes at Chiang Mai Thai Cookery School in Thailand. On March 2-7, 2012 He has another Cooking Classes in HongKong for Cantonese and Shanghainese cuisine. Chef Rey would always love to travel and discover the different cultures and cuisines and impart knowledge to his students whatever techniques he has learned from his mentors. In addition to serving as a mentor for Chefs around the country who are just starting their business, Chef Rey teaches at the Culinary Institute working with persons new to the Chef Industry. He is also a Culinary Inspiration Instructor, with passion and dedication and willing to help those aspiring chefs to succeed and reach their goal.
Chef Froilan Flores is one of the Chef Trainers at CLICKS CULINARY LEARNING INSTITUTE in Quezon City. He was able to pass the examinations for National Certificate Commercial Cooking Level 2 or NC2 given by the TESDA last August 2007. Over 20 years professional food preparation and handling experience, having lived his entire life in culinary, with its diverse cuisine, it's not hard to understand why he has such a fondness for a wide variety of foods. Different foods conjure up different images-to be able to create different designs and techniques by using vegetables and fruit carving and most especially ice carving.
as a Chef, He really likes to get to know his client's tastes and continually try to excite them with his meals. He started working with different restaurants in Olongapo City namely: Silver Dollar Seafood Restaurant, Beverly Hills Pizza House, KELLY's American Food, and KAMAYAN Native Food.
He was also connected with EAST Dragon Seafood Restaurant at SM North Edsa and Ocean Dragon and HOLLAND AMERICA CRUISE LINE for 16 years.He is presently one of the top chefs in OMAN at the Sultan's palace.
