ABOUT
In 2004, best friends and partners Theo Zaragoza and Anton Feliciano envisioned establishing a food styling and food photography company with only 500 pesos in their pockets. Theo, an artist by heart with training in Food Styling from Culinary Institute of America, and Anton’s talented eye and background in Photography propelled the company onward and upward with sheer passion.
Today, with almost two decades of experience working with more than a hundred top advertising agencies, production houses, and food companies here and abroad, Resultado has advanced into one of the most sought-after food styling and culinary consultancy firms in the country, partnering with top talents in the industry to ensure its growth. Resultado continues to deliver innovative and dynamic results with the same passion it cultivated in 2004.
Its strong team of talented food stylists and consultants are carefully trained in Resultado’s way – high quality, prompt inputs, and results tailored to each client’s business and marketing objectives.
This makes Resultado a cut above the rest: a team made up of strong, passionate, and talented individuals who’ve proven to deliver consistently outstanding results as one cohesive brain.
May it be food styling, recipe development, product development, or culinary consultancy, Resultado has made remarkable leaps and achieved numerous achievements that has garnered the trust of notable food industry leaders.
THE TEAM
Chef Theo Zaragoza
Managing Director
Chef Theo is the brains behind Resultado Gourmet Designs, Co.’s growing success. After receiving his degree in Industrial Design from De La Salle – College of Saint Benilde, Chef Theo pursued his culinary arts passion by furthering his studies abroad: Food Styling at the Culinary Institute of America in New York and Classical Culinary & Pastry Arts at Palette Sensations School in Singapore.
Chef Casey Santos
Partner
Chef Casey is well known for her creativity and attention to fine details. She graduated Cum Laude with a degree in Hotel and Restaurant Management from the University of Santo Tomas. In pursuit of culinary excellence, she took a course in European Pastry and Chocolate Arts at DCT University – Cesar Ritz Colleges in Lucerne, Switzerland. Prior to that, she attended a cake artistry and decorating course in Ho Chi Minh, Vietnam.
Chef Marie Advincula
Partner
Chef Marie has always been keen on learning precise techniques behind the science of food and cooking. She is armed with a degree in Hotel and Restaurant Management from St. Paul University, and Pastry Arts from International School of Culinary Arts and Hotel Management. To further enhance her skills, she completed the Molecular Gastronomy course in St. Petersburg, Russia.
