Chef Ed’s stint in the kitchen department in the hospitality industry started way back in Jan. 1977 when he was promoted from the position of Steward to Butcher in Sheraton Hotel in Manila, Philippines. He was tasked to handle sausage production and meat preparation. He carried out his duties for one and a half years until he has been promoted to the position of Cook No.2 in July 1978 with the same hotel.
During his stay in Kuwait on October 1981, he got his first promotion from Cook No.1 to Head Butcher.
On 1996 at Radisson SAS Hotel, Kuwait, he was offered a position of Sous Chef.
In June 2002, he started with one of the five-star hotel in Manila as Sous Chef and eventually promoted to Executive Sous Chef until he retired in 2019.