• ROBERT HARLAND
In the heart of Bacolod City, the Institute for Culinary Arts de la Salle (ICA) has quietly transformed into one of the Philippines’ most influential culinary schools.
Since its founding in 2007, ICA has trained more than a thousand chefs, many of whom now hold senior posts in leading hotels, restaurants and cruise ships across 26 countries. For a provincial institution, this achievement is remarkable and it speaks to vision, investment and above all, leadership.
When the University of St. La Salle launched ICA in 2007, it was something of a gamble. Yet under the guidance of founding director Chef Richard Ynayan, the school quickly established itself as a center of excellence. Ynayan, who trained at the French Culinary Institute and the Institute for Culinary Education in New York, insisted on world-class facilities from the outset. His vision led to the construction of state-of-the-art kitchens modeled after those in New York and California, as well as a demonstration theater that rivals international standards.
This commitment to quality has paid off. ICA graduates are now scattered across the globe, working in cruise ships, five-star hotels and Michelin-inspired restaurants. Others have returned home to open their own establishments, enriching the local culinary scene and proving that Bacolod can be a cradle of world-class talent.
At the heart of ICA’s success is Chef Richard himself. His passion for teaching and his insistence on discipline and creativity have inspired countless young Filipinos to pursue careers in the culinary arts. “I’m incredibly proud of our students,” he said, noting their awards in local competitions and their growing presence in international kitchens. His mentorship has created a ripple effect: graduates not only excel professionally but also become role models for others, showing that a provincial school can produce chefs of global caliber.
The curriculum reflects this ambition. Students master classic and contemporary cuisine while integrating Philippine flavors — particularly Ilonggo traditions — into their repertoire. They also gain exposure to diverse culinary cultures through guest lecturers specializing in Spanish, Japanese, Indian and Middle Eastern cuisines. With 600 hours of on-the-job training, ICA ensures its graduates are not only skilled but adaptable, ready to thrive in any kitchen environment.
The rise of ICA coincides with a broader trend: Filipino chefs are increasingly visible on the global stage. From New York to Singapore, from cruise liners to luxury resorts, Filipinos are celebrated for their creativity, resilience and flair. ICA has played a vital role in this movement, equipping its alumni with the skills and confidence to compete internationally.
“ICA has become a pillar of excellence, not only for Bacolod but for the entire Philippines,” said Minnie Chua, chancellor of USLS, Bacolod. “What began as a bold experiment has blossomed into a legacy of world-class chefs who carry our values of discipline, creativity and service into kitchens across the globe. Chef Richard’s vision and leadership have inspired countless young Filipinos to dream bigger, proving that talent nurtured here at home can shine on the world stage.”
For Bacolod, ICA’s success is more than an academic achievement — it’s a source of pride and a gateway of opportunity. It demonstrates how vision, investment and leadership can transform lives and communities. And for the students who walk through its doors, ICA offers not just training, but a pathway to the world.*
