The Instructors

Sylvia Reynoso Gala
Started the culinary arts studio in 1970 at parents’ home at 10 Ipil Road, Forbes Park, Makati up to 1983. Then from there moved on to set up her own school at 181 Shaw Blvd., Pasig City where she, her two children (Morella and Ernest) and her eldest sister, Leni hold classes at present.A GOLD MEDALIST DIPLOMA graduate from the ACADEMIA DE GASTRONOMOS, MADRID, SPAIN in 1964 and also an AB Foreign Service graduate from Assumption Convent in 1968. Studied at INSTITUT CHATEAU BEAU-CEDRE, MONTREUX, SWITZERLAND, 6 Culinary Schools in Hongkong and a FULL-COURSE THAI COOKING graduate of THE ORIENTAL HOTEL, BANGKOK, THAILAND.

Currently a food columnist, along with her two children, at the PHILIPPINE STAR, MANILA BULLETIN (PANORAMA MAGAZINE WEEKLY), and CELEBRITY RECIPES MAGAZINE. A Food consultant for San Miguel-Purefoods, HUNT’S Universal Robina, PANASONIC Kitchen Appliances, Century Canning Corp., Snow Mountain Dairy Corp., Commonwealth Foods, Sambrosa Foods and Tork Paper Products.

Married to coconut plantation owner and real estate broker, LUISMIL DE VILLA GALA of Sariaya, Quezon.
Ernest Reynoso Gala II
is a graduate from Brent International School, Manila and took his FULL-COURSE at THAI COOKING SCHOOL, ORIENTAL HOTEL, BANGKOK, THAILAND and studied at CHOPSTICK and HONGKONG TOWN GAS Culinary Schools.He also studied at the ITALIAN INSTITUTE FOR ADVANCED CULINARY & PASTRY ARTS under Chef Director John Nocita Soverato, Calebria, Italy; LE MOULIN DE MOUGINS ALAIN LLORCA, Cannes, France; ECOLE RITZ ESCOFFIER, Paris Ritz Hotel, France; and ECOLE LENOTRE PATTISERIE, Plaisir Cedex, France.
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Morella Reynoso Gala
an honor graduate from Brent International School, Manila, and in 1992 graduated valedictorian and received the INTERNATIONAL HOTEL SCHOOL Diploma from IHMES (Institute of Hotel Management and English Studies) Isle of Man, British Isles, United Kingdom. She was awarded the British Technical and Educational Council (BTEC) Diploma, first place overall; Preliminary English Test Certificate with merit from Cambridge University. She took her practicum at The Holiday Inn London-Gatwick Hotel where she received a Certificate of Employment and Internship and was awarded the prestigious Silver and Gold Badge Service Awards. She also took culinary classes at Le Cordon Bleu Culinary Arts School in London, England.Morella also teaches cooking, baking, cake decorating, sausage making at 25 Gladiola St., Upper Q. M. Baguio City. For more information please call (074)444-8844
Lenny Reynoso-Araullo
Certified Wilton Method School Instructress, Chicago U.S.A. Master in Cake Decorating, Wilton School, Chicago, U.S.A. 1974 Under Martha & Stanley Wilton Graduate: Chicago School of Cooking and Catering Graduate: Full Course, Thai Cooking School at the Oriental Hotel, Bangkok.Studied cooking in Europe, South America & Hong Kong Co-Founder with Edna, Reynoso Cooking and Baking School, March 1963.

She recently graduated in Collete Peters Advance Gumpaste flowers and Fondant class and Advanced Fondant Cake decorating Workshop at the Wilton School of Cake Decorating and Confectionary Art.

With her long list of credentials and years of experience both here and abroad Lenny Reynoso Araullo is the only certified Wilton instructor, making her the PREMIER CAKE DECORATING INSTRUCTOR IN THE COUNTRY.