“Success is simple. Do what’s right, the right way, at the right time.” Arnold H. Glasgow
John Feliciano started his Hospitality career after graduating with a degree in Hotel and Restaurant Administration from the University of the Philippines in 1992 being one of the opening team of the Cost Control department of the Manila Diamond Hotel, a five star deluxe hotel in Manila. A year later he transferred to the kitchen and discovered his love for food and passion for cooking. He worked with distinguished European and International Chefs who trained him the good foundation of classical cooking and in different areas in the kitchen. He also trained at the Hotel Nikko Manila Garden and Westin Philippine Plaza in Garde Manger, Butchery, Banquet preparation, Fine dining cooking, Kitchen management functions and Food costing.
John extensive training gave him confidence to work in Winnipeg when he moved to Canada in 1997.
While waiting to challenge his Journeyman Certificate in Cooking, he worked at numerous places including a First Cook position at the Radisson Hotel Downtown. His cooking career attained a different level when he met Chef Cameron Tait who offered him as his Sous Chef for seven years. “I have a very deep respect for Chef Tait because he did not only trained me with the day to day operation of the kitchen but also polished my rough edges to be a professional culinarian. He also imparts knowledge and techniques in cold competition from every practice /competition he would go to with Team Canada. I was fortunate that Chef Tait trusted me to run his kitchen when he travels/ compete with the national team” he said.
John is the present Executive Chef of Glendale Golf and Country Club, one of the premiere private clubs in the city where he holds the position up to the present. He is extremely happy with the support of the Board of directors and management of the club because without them, competing internationally is impossible to do.
He is a member of the CCCFCC and always mentoring students across Canada because he believes that the younger generation are the backbone of the industry in the future.
John’s desire to participate in competition was very evident in the early stage of his career competing at the Chef’s on Parade, an Inter-Asian Culinary show held in Manila. He always competed at the Local Culinary Saloon winning 5 Gold medals, 4 best in Category Awards and a Top of the Show Award. He strongly believes that with his commitment, talent and skill, can contribute in attaining Team Manitoba’s success in the future.
“Competing in the International level is not only way to prove that you can also do what elite Chef’s can achieve but also learn from them, and to pass on to the next person in their own pursuit of culinary excellence”, says John.” More importantly, representing Manitoba in the Olympics is a humble honour and privilege to give back to the province for giving me the opportunity to realize my dream-to become a respected CHEF!”, he added.
COMPETITION ACHIEVEMENTS (CCFCC CULINARY SALOON)
Silver Medals, Gourmet and Luncheon Menu, Restaurant Platter -2010
Gold Medal, (Best in Category) Fowl Platter- 2008
Gold Medal, Best in Category- Restaurant Platter 2006
Gold Medal, Best in Category, Best in Show (Perfect Score) – Tapas and Finger Food 2005
Gold Medal, Best in Category (Gourmet and Luncheon Menu), 2004
Gold Medal, Best in Category (Appetizer Plates), 2003
Gold Medal, Hot Competition, 2002Finalist, Market Basket Category ( Three Course Meal)- Chef’s on Parade 1994