Rey P. Parreño II, a Certified Hospitality Professional (CHP) and member of the Institute of Tourism & Hospitality Professionals (ITHP) for nearly eight months, is a celebrated figure in the Philippine and international culinary scene. With decades of experience as a chef, restaurateur, mentor, and culinary judge, he has built a career that seamlessly blends artistry, heritage, and leadership. Currently serving as Executive Chef of Florita’s Cavite and Board of Director of F and D Restaurant Corporation, Chef Rey elevates Philippine dining standards while shaping the next generation of culinary leaders.
His influence extends globally as Interim Vice President of the World Association of Master Chefs – Philippine Chapter, alongside previous leadership roles as Regional Director for Visayas and Academic and Membership Resource Director. As a Certified Executive Chef, International Judge Level 4, and active member of prestigious organizations including LTB Chefs Association Philippines, World Chefs, and the American Culinary Federation, he brings Filipino culinary identity to the world stage. From serving as a Private Chef to a retired Michelin Inspector in The Hague to guiding restaurants through consultancy, Chef Rey’s career is marked by innovation, discipline, and community service—earning recognition such as the Kusinero Ilonggo COVID Volunteer Award.
Discovering ITHP – When asked, “How did you discover ITHP?” Chef Rey shared that he first learned about the organization through an invitation and online advertisements, which prompted him to explore its programs and eventually join.
Gaining Credibility and Career Advancement – In response to “In what ways has being a part of ITHP contributed to your career growth?” he explained, “The moment I was a certified CHP through ITHP, the company I am currently working now was more convinced to place me as one of the Board and I gained more trust not just from them but from other companies we are planning to be partners with. The title gave me more credibility and value in my chosen field.” The certification not only convinced his current company to appoint him to the Board but also strengthened trust from potential partner companies. It solidified his value in the industry, opening new opportunities and reinforcing his standing as a respected culinary leader.
Empowering Leadership and Inspiring Others – On “How has ITHP helped you in your current professional role?” Chef Rey emphasized that while being an Executive Chef is already a milestone, holding a recognized certification further cements his prospects of advancing to positions such as Corporate Executive Chef or managing a group of restaurants. Moreover, it has allowed him to inspire colleagues to pursue ITHP certification, boosting their careers as instructors or enhancing their credentials for opportunities abroad.
“Being an Executive Chef is already a big feat for someone currently or aspiring in the culinary industry, but having a title after my name and being certified cements my possibility of moving more further up the ladder as Corporate Executive Chef and running a group of restaurant as well as inspiring also other colleagues of mine into enlisting with the program of ITHP and being certified that boosted their career as Instructors or added credentials with their application abroad.”
For Chef Rey, ITHP is more than a credential—it is a catalyst for growth, leadership, and industry-wide inspiration.