Treston’s School of Culinary, Hospitality, and Tourism proudly showcased the outstanding talent, creativity, and collaboration of its students during their culminating event, Elysian: Fine Dining Experience 2025, held on June 5, 2025, at the Treston Bar and Dining Hall.
The exquisite 16-course fine dining service was a true celebration of the students’ mastery in culinary arts, hospitality, and tourism management. It highlighted not only their technical expertise but also their commitment to delivering a world-class experience.
Led by Executive Chef Kyle Alexandrus De Castro and Executive Sous Chef Ella Bantolo, the Culinary Management students presented innovative dishes that reflected refined technique and creative flair. Each course, meticulously prepared and artfully plated, was a testament to the intensive training and expert mentorship of Chef Al Emerson Carriaga.
On the service side, Hospitality Management students, led by Maître d’Hôtel Diosmyl Christian Rondina and Assistant Maître d’Hôtel Rommel Emmanuel Baranda, ensured a polished and seamless dining atmosphere, combining professionalism with warm hospitality. At the same time, Tourism Management students, under the leadership of student event coordinators Jeorge Escovidal and Kiearah Lexi Tan, skillfully managed the logistics and event flow, supported by the guidance of Professor Vincent Gabriel.
The event was attended by Treston faculty, administrators, and staff who were treated to an evening of exceptional food, impeccable service, and meaningful celebration. More than just a culminating activity, Elysian marked a proud milestone – a tribute to student growth, academic excellence, and the collaborative spirit that defines the Treston experience.
It is a legacy of professionalism and passion that continues to inspire the next generation of leaders in the fields of culinary, hospitality, and tourism.
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