With more than 20 years of experience in the foodservice industry, Jackie Go established JSG, a foodservice- consulting firm, in order to share her passion for good quality food. A chef and engineer by profession, she and her team of experts offer services that range from conceptualization, facility planning (with HACCP), engineering consultancy, project management and commissioning.
50 years old, married, mother of 3
Pastry Chef, Industrial Engineer
Educational Attainment: College: De la Salle University, Philippines
Bachelor of Science, Major in Industrial Management Engineering,
Minor in Chemical Engineering 1984
Post Graduate: University of the Philippines, Diliman, Philippines
Master in Industrial Engineering, 12 units, 1986
•1983 Bookkeeper –Chuan Li Machinery
•1984-1985 Draftsman, Great Wall Machinery
•1986 Restaurant manager, Ha Yuan Noodle and Bakeshop
•1988 Director, WKG Food Tech International Inc.
•1989 Commissioned turnkey project for 10 in store bakeries of different customers
•1992 Owner, Little Joy Bakeshop
•1996 Training of ice cream in Carpigiani, Bologna, Italy
•1998 Director, Fabtech Industrial Inc.
•1998 Attended various trainings and seminars on cook and chill in Italy
•1998 Pioneer of cook and chill technology in the Philippines;
Reference project: Max’s Chain of Restaurant, Brownie’s, Tokyo Tokyo,
Manila Hotel, Chowking, Makati Shangri-la Hotel.
•1998 to 2008 Demonstration chef for cook and chill and gelato
•1999 training in professional pastry by MOF chef Charles Cevafrom France
•1999 opened Le Café de Paris, a boutique patisserie
•2003 Director, Fabtech Kitchens Unlimited
•2007 training in Bravo TritticoExecutive for pastry and ice cream
•2007 demonstration chef for Bravo TritticoExecutive
•2009 attended ISO 22000 seminar
•2009-present Director Jackie Sy-Go and Associates: consultants of projects Resorts World, Marriott Hotel, Manila Hotel, Manila Peninsula, Traders Hotel, Grand Hyatt Hotel and others.