Dennis was born in Manila, Philippines and raised in Los Angeles, CA. While growing up in Los Angeles, Dennis was exposed to a wide range of cuisines but mostly developed a close affinity for Latin cuisine while still holding to those Asian/Pacific Island influences. When not playing with food, he does what his other passion is, playing darts on a semi-professional level! The characteristics of playing darts require the poise, stability, and accuracy that all transfers with him into the kitchen.

Dennis graduated from the International Culinary School at the Art Institute of Los Angeles in Santa Monica, CA with an Associate Degree in Culinary Arts. He was a career changer and pursued cooking professionally after working years in Retail Management and Visual Merchandising.

He started his restaurant career juggling multiple restaurants as a line cook. He worked under Octavio Becerra, one of the founding fathers of the Patina Group at Acabar restaurant. Acabar’s cuisine explored the food from destinations along the “spice” trail, which includes Southeast Asia, India, Lebanon, and Northwest Africa. In conjunction with working with Acabar, he also worked at Peddler’s Fork in Calabasas, CA. This was a true farm to table restaurant where he learned and grew to appreciate the kind of bounty that California can produce.

He then started his MINA career at BOURBON STEAK L.A. when it first opened its doors in 2014. At the time, he was working at both Acabar and Peddler’s Fork, but wanted to find ways to fully immerse himself in the industry and joined the Bourbon Steak team to limited capacity. Dennis soon made the decision to fully invest his time with the MINA Group and the rest was history…

He worked through all the stations as a line cook and was promoted to sous chef within about a year before he became executive sous chef a year after. In 2019, Dennis had the opportunity to take on the executive chef role for Bourbon Steak LA. He helmed the pass through the restaurant’s COVID era, navigating through pivots, indoor/outdoor dining restrictions, and ultimately through the restaurant’s reopening post-Covid times. During this time, the team at LA launched two ghost kitchen platforms through the COVID time. Dennis managed three to-go platforms with Tokyo Hot Kitchen, Burger Bar, Bourbon Steak, along with in-house dining for Bourbon Steak LA. In early 2022, Dennis took a role within the MINA Group and joined the corporate team’s Restaurant Excellence Team. The REX Team was created to provide support for outlets at whatever capacity was needed. This allowed Dennis to be exposed to various other outlets within the group and provide leadership in various markets. Dennis spent time within the MINA Group’s Hawaii markets, assuming the #1 role for Stripsteak in Waikiki and Mina Fish House in Four Seasons at Ko’olina until the vacant roles were filled. Here Dennis learned the true spirit of “Aloha” hospitality. Most recently, Dennis spent time in one of the MINA Group’s busiest restaurant and flagship Bourbon Steak property in Washington DC at the Four Seasons in Georgetown.

Most recently, Dennis has taken on the role of Director of Culinary Operations for MINA Group’s West Coast operations.

The love for food and cooking has always been ingrained and an underlying theme in his life, but through his years in management, team development has grown to be a deeper passion for how he operates as a leader. Dennis is living the MINA Culture of coaching from within and rising through the ranks.