John Kevin Navoa
John Kevin Navoa, Nav as he is called, is a Culinary Arts alumnus of the KDU University College in Kuala Lumpur. After getting his degree, Malaysia’s bustling food scene proved to be the ideal training ground. His stint at one of Asia’s 50 Best Restaurants was his first formal foray into fine dining spun with an inherently local flair.
Thirdy Dolatre is a graduate of the Center of Culinary Arts in Manila. Having first worked as a line cook in Manila, he then continued his training as a Stagiaire at some of San Francisco’s renowned Michelin-Star awarded restaurants.
Erin completed her studies at Blue Mountains International Hotel Management School - Torrens University Australia, and earned her Level 2 Award in Wines from the Wine & Spirit Education Trust. She gained practical experience as an intern and Management Trainee at renowned hotel chains in Portugal, Sydney, and Melbourne, before joining the team as Hapag's Beverage Manager.
Angel Del Mundo
Angel earned her degree from Southern Luzon State University. Her impressive resume boasts years of experience as a restaurant manager and guest experience lead, overseeing multiple popular casual dining chains and locally-grown concepts, before joining the Hapag team as Restaurant Manager.
Sous Chef (Hapunan)
Kamille is a graduate of the University of Sto. Tomas with a major in Hotel and Restaurant Management. After working as a line cook for several well-known names in the local dining industry, she now helms Hapag's dinner service as sous chef, providing valuable assistance to Chefs Nav and Thirdy.
Dhan Mark Bergonia
Sous Chef (Tanghalian)
Dhan Mark's extensive experience as a steward and tournant in innovative and progressive Filipino fine dining restaurants led him to join Hapag. He expertly leads the lunch service as sous chef, providing valuable support to Chefs Nav and Thirdy.
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