Mats Loo
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Mats Loo Email & Phone Number

Owner, First Gourmet Academy at First Gourmet Academy
Location: Metro Manila, National Capital Region, Philippines 9 work roles 1 school
1 work email found @firstgourmetacademy.com LinkedIn matched
✓ Verified Jun 2026 4 data sources Profile completeness 100%

Contact Signals · 1 work email

Work email m****@firstgourmetacademy.com
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Current company
Role
Owner, First Gourmet Academy
Location
Metro Manila, National Capital Region, Philippines
Company size

Who is Mats Loo? Overview

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Quick answer

Mats Loo is listed as Owner, First Gourmet Academy at First Gourmet Academy, a company with 32 employees, based in Metro Manila, National Capital Region, Philippines. AeroLeads shows a work email signal at firstgourmetacademy.com and a matched LinkedIn profile for Mats Loo.

Mats Loo previously worked as Owner at First Gourmet Academy and Culinary Programs Director at Academy For International Culinary Arts. Mats Loo holds Culinary from Virginska Skolan.

Company email context

Email format at First Gourmet Academy

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{first}@firstgourmetacademy.com
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AeroLeads found 1 current-domain work email signal for Mats Loo. Compare company email patterns before reaching out.

Profile bio

About Mats Loo

Experienced Chef, now owner of a Culinary School in Metro Manila

Listed skills include Menu Development, Cuisine, Banquets, Restaurants, and 13 others.

Current workplace

Mats Loo's current company

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First Gourmet Academy
First Gourmet Academy
Owner, First Gourmet Academy
Quezon City, NCR
Employees
32
AeroLeads page
9 roles

Mats Loo work experience

A career timeline built from the work history available for this profile.

Owner

Current

Manila, Philippines

Director and owner and in charge of setting up and running First Gourmet Academy, a culinary school in Quezon City, Philippines

Apr 2008 - Present

Culinary Programs Director

Academy For International Culinary Arts

Manila, Philippines

In charge of AICA The Academy for International Culinary Arts, Pasig, Metro Manila, Philippines

Jan 2007 - Apr 2008

Executive Chef, Sous Chef

Worldwide

In charge of the implementation of “La Saletta” restaurant onboard The Silver Cloud.In charge of breakfast and lunch in “La Terrazza” restaurantEstablish and maintaining product and service qualityMaking sure “La Saletta” The Relais & Chateaux restaurant onboard The Silver Cloud follows the guidelines given by the corporate Chef Mr. Rudi Scholdis.

Feb 2006 - Jul 2006

Köksmästare

The Baltic Sea

Managing the galley department on board The Finnjet and Silja Symphony. Two Silja Line operated ship.Direct supervision of all food operations. Implementing Baltic and International cuisine.Establishing and maintaining product and service quality.Responsible for purchasing and ordering of all food related produce.Managing 5 (Finnjet) and 6 (Symphony).

May 2004 - Sep 2005

Executive Chef

Worldwide

Managing the galley department on board an American Cruise ship, The M.S. Endeavour, with a worldwide itinerary.Direct supervision of all food operations. Implementing Local cuisine.Establishing and maintaining product and service quality.Management of an 850.000 dollar budget.Responsible together with the Hotel manager for the purchasing of all food.

May 1996 - May 2004

Head Chef

The Hothouse

London, United Kingdom

Worked at The Hothouse in Wapping, London. A restaurant and Wine bar, Brassiere style cuisine.Responsible for the day-to-day management in a well established Restaurant in London.As Head Chef responsible for the kitchen budget.In Charge of an international team of 8 professionals.Was the first Head Chef who managed to create profit for the restaurant owner.

Sep 1995 - May 1996

Demi Chef De Partie

Le Meridien

London, United Kingdom

Working in a top hotel in the city centre. Le Meridien, Piccadilly, London.Gained experience in banqueting.Also worked in the cold kitchen at The Oak Room Restaurant. The gourmet restaurant in the hotel rewarded with one star in Guide Michelin.

Dec 1994 - Aug 1995

Chef De Partie

Westra Piren

Sweden

Employed at Westra Piren, Gothenburg, Sweden. Got experienced in Gourmet cooking at the highest level. This restaurant was at that time rewarded with one star in Guide Michelin and a member of Relais & Châteaux.

Jan 1993 - Nov 1994

Commis Chef

Sweden

Employed at Villa Källhagen, Stockholm, Sweden.Worked at one of the top restaurants in Sweden rewarded with one star in Guide Michelin.

Feb 1990 - Aug 1990
Team & coworkers

Colleagues at First Gourmet Academy

Other employees you can reach at firstgourmetacademy.com. View company contacts for 32 employees →

1 education record

Mats Loo education

  • Virginska Skolan
    Virginska Skolan
    Culinary
FAQ

Frequently asked questions about Mats Loo

Quick answers generated from the profile data available on this page.

What company does Mats Loo work for?

Mats Loo works for First Gourmet Academy.

What is Mats Loo's role at First Gourmet Academy?

Mats Loo is listed as Owner, First Gourmet Academy at First Gourmet Academy.

What is Mats Loo's email address?

AeroLeads has found 1 work email signal at @firstgourmetacademy.com for Mats Loo at First Gourmet Academy.

Where is Mats Loo based?

Mats Loo is based in Metro Manila, National Capital Region, Philippines while working with First Gourmet Academy.

What companies has Mats Loo worked for?

Mats Loo has worked for First Gourmet Academy, Academy For International Culinary Arts, Silversea Cruises, Silja Line, and Lindblad Expeditions.

Who are Mats Loo's colleagues at First Gourmet Academy?

Mats Loo's colleagues at First Gourmet Academy include Michaella Roxas, Kim Clouse, Dianne Yu, Chino Corpus, and Gabriel Corciega.

How can I contact Mats Loo?

You can use AeroLeads to view verified contact signals for Mats Loo at First Gourmet Academy, including work email, phone, and LinkedIn data when available.

What schools did Mats Loo attend?

Mats Loo holds Culinary from Virginska Skolan.

What skills is Mats Loo known for?

Mats Loo is listed with skills including Menu Development, Cuisine, Banquets, Restaurants, Hotels, Culinary Skills, Gourmet, and Management.

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