A Certified Hospitality Professional (CHP), Certified Guest Service Professional (CGSP), and Certified Tourism Professional (CTP), Dr. Armando M. Hisuan Jr. embodies the dynamic intersection of culinary excellence, cultural preservation, and academic leadership. A chef, educator, researcher, and consultant, Dr. Hisuan’s career is a testament to the power of food—not just as sustenance or craft, but as a transformative tool for education, cultural diplomacy, and sustainable development.
Currently serving as Program Coordinator and Faculty Member of the Hospitality Management program at Central Philippine University, Dr. Hisuan has been at the forefront of academic instruction and curriculum development since 2009. His work extends far beyond the classroom—elevating the standards of hospitality education in the Philippines and beyond through research, global training, and institutional partnerships.
Dr. Hisuan holds a Doctorate in Developmental Management in Ecotourism from the Iloilo State University of Fisheries Science and Technology, and a Master’s in Business Management, combining managerial acumen with deep cultural insight. His scholarly contributions include studies on indigenous cuisine, cultural mapping, ecotourism development, and culinary tourism, several of which have been presented on international stages in England, Thailand, and Indonesia.
As a seasoned culinary artist, he has undergone extensive training under world-class institutions including the USDA Meat Export Federation in Singapore, Meat and Livestock Australia, Puratos University, and Enderun Colleges for food styling and photography. He also completed the esteemed CHED HUSAY Grant Halal Training in Indonesia, reflecting his commitment to inclusive, ethical, and globally relevant culinary practices.
Dr. Hisuan’s industry experience is equally distinguished. He has held leadership roles such as Corporate Executive Chef and Quality Assurance Manager at Greatfoods Concepts Inc., and Store Manager and Barista at Coffeebreak Café Int’l. Earlier in his career, he served as Executive Assistant to the F&B Director at Centennial Resort and Convention Center, honing his practical understanding of hospitality operations.
Internationally, Dr. Hisuan is a respected collaborator and lecturer. He has delivered presentations and talks on Philippine gastronomy, indigenous cuisine, and food diplomacy in Indonesia, China, and Vietnam. He is affiliated with over 20 national and international organizations, including the International Hospitality Institute (USA), The World Food Travel Organization (USA), and The International Ecotourism Society.
His numerous accolades include being named Best Research Presenter at the 1st COHREP Research Conference and serving as Session Chair at the 6th International Conference on Multidisciplinary and Educational Research in Thailand. His research has made valuable contributions to the preservation of Western Visayas heritage cuisine, promotion of agri-ecotourism, and the enrichment of academic literature in sustainable tourism and food culture.
More than anything, Dr. Armando Hisuan Jr. is a passionate mentor—guiding students, communities, and professionals alike to honor the depth and dignity of Filipino culinary traditions. Through food, he builds bridges across borders, generations, and disciplines—proving that what we cook and how we serve can shape not just meals, but the world itself.