Meet the professional chefs who help make Unilever Food Solutions a source of inspiration for food businesses. Drawing from their extensive experience in professional food services, our award-winning team helps us create solutions for chefs that balance great taste, convenience and nutrition with a consistently high standard.

Apart from sharing creative ways to apply our products in a range of dish types, our chefs conduct in-kitchen skills, waste management, cost saving and storage trainings for our customers to ensure business efficiency.

Joanne Limoanco-Gendrano

Joanne Limoanco-Gendrano

Executive Chef - Middle East, Pakistan and Sri Lanka

Chef Joanne has more than 19 years of culinary experience under her belt. After completing her education from the Center of Culinary Arts, she worked in various restaurants and catering establishments before becoming the first Filipina Executive Sous Chef of Dusit Thani Manila, a well-regarded five star hotel.

 

Before becoming the Executive Chef of Unilever Food Solutions, Chef Joanne had already gained a wealth of experience in the food industry. From working in restaurants, catering, and even as an instructor for culinary arts at DLSU-CSB, she became the first Filipina Executive Sous Chef of Dusit Thani Manila, a well-regarded five-star hotel.

Always passionate about learning, Chef Joanne headed our UFS Chefmanship Academy across the Southeast Asia region. She now brings her love to train, craving to inspire and rich culinary expertise to the Middle East, Pakistan & Sri Lankan group of countries!

Chef Sherif Afifi

Chef Sherif Afifi

Executive Chef Egypt

Passionate about cooking since childhood, Chef Sherif followed the steps of his grandfather who was a Chef in the Egyptian Royal palaces back in the 1950s.

 

Coming from both a Culinary and Business Administration background, Chef Sherif built his love and skills for food over the years to become the Korean Food Ambassador in Egypt. He has also made several guests appearances on culinary TV shows over the past two years. His cooking motto: “The passionate chef is an artist, not just a cook.”

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