Francisco was born in Honduras, studied culinary arts at the Pacific Institute of Culinary Arts and obtained the Wine and Spirits Education Trustee Higher Certificate from Dubrulle Culinary & Hotel Institute in Vancouver, Canada. He also completed courses in vocational education, and leadership of educational institutions. In 2011, he achieved the Leadership Diploma from Universidad Adolfo Ibanez, one of the leading Business Administration schools in South America. During his career he has worked in Canada, England and Chile.
As Director he secured the highest certification from the Chilean government for the Culinary Arts Program. Francisco is also listed in the Caterer Middle East magazine Power List 50 (2013).
Luther Maitland our senior chef instructor from London. Luther has gained vast catering experience from working in Michelin stared restaurants to cooking for Prime ministers and celebrities. He also is our fully qualified Tutor and City and Guilds Assessor. He has been teaching in one of London’s top catering colleges for the past 5 years.
Chef Shahnawaz graduated from Ecole Superieure de Cuisine Francaise - Gregoire Ferrandi (Paris, France) in 2004 with a diploma in “Stage de Perfectionnement a la Gastronomie Francaise” (Program in Perfecting French Gastronomy). Since then he has honed and developed his impressive skills working in Paris, New York and Dubai in the world’s finest kitchens including the 3-Michelin star Alain Ducasse Au Plaza Athenée in Paris and other Michelin starred restaurants.
Possibly Pakistan’s most accomplished chef, it is a privilege to have him teach at SCAFA.
Chef Eduardo Acuna joins SCAFA, Dubai’s School of Culinary and Finishing Arts teaching professional and amateur programs for cuisine and pastry. He has a vast range of experience in fine dining and has completed his culinary education and an exciting history of supporting students in competitive culinary competitions. Chef Eduardo has worked in the culinary profession for more than 12 years. In the last 10 years, he has worked at many different fine dining outlets in Venezuela, Barcelona and Dubai. Chef
Eduardo’s was previously at the acclaimed La Parilla Restaurant in the Jumeirah Beach Hotel. The year before his travels to Dubai, Chef Eduardo was in Spain’s much-admired “Llamber”.
Pastry Chef Instructor
Emilly attended DUOC, South America’s most prestigious culinary school which given her previous business studies enabled her to work and gain experience in some of the Mexico’s finest hotels. Her culinary experience included a position as Line Chef at Recetas de Familia Restaurant, Chile and Hotel Sirenis Riviera Maya Resort & Spa, Mexico. Emilly joined SCAFA in 2013 and has had an influence on its menu and instructs in professional finishing, pastry, cuisine and children’s cooking classes.
Chef Rob has 10 years of experience working across fine dining established across Europe and the Middle East. Chef Rob started his culinary journey at Jamie Oliver’s famous steak restaurant Barbecoa (London), moving later to Benugo, London for two years. He was based in exciting locations such as the Natural Museum of History and the famous Riverfront Bar and Kitchen.
He furthered his culinary journey by opening the first Real Madrid Cafe where he had the opportunity for catering for the entire Real Madrid team and president alongside Chef Andoni Luis Aduriz during the grand opening.
As a chef instructor, he chooses to impart his knowledge he has gained to students focusing on modern cuisine, meats & techniques and food service.
Chef Diego Torres is the newest addition to the culinary instructor team at SCAFA. Chef Diego started his culinary journey at the University San Francisco de Quito in Ecuador where he obtained his chef title in the culinary arts after a 5-year culinary degree. At the university itself, he had helped collaborate on the gastronomic cookbook titled “Ecuador Traditions de Ayer para la Mesa de Hoy” which was later awarded at the Gourmand World Cookbook Awards as the best cooking book in South America. He also trained and gained experience in numerous restaurants featuring different cuisines.