Chef Joey Prats is a highly distinguished pastry chef and baking consultant based in Manila, Philippines. He started baking at the age of 12, apprenticing in the kitchens of the family-owned Attic Inn, situated in Baguio City, under the guidance of his mother, Myrna, who is a revered Executive Chef. Chef Joey Prats has the distinction of being the country's youngest Executive Pastry Chef at the age of 20, working in the kitchens of the Hyatt Terraces Baguio. After graduating from Saint Louis University in 1989, with a Bachelor's Degree in Commerce and Business Administration, Chef Prats travelled to New York City, where he acquired his Associate Degree in Baking & Pastry Arts from The Institute of Culinary Education (formerly known as Peter Kump's New York Cooking School). Chef Prats has had an illustrious career in the last 29 years, working in different capacities for various food service establishments and academic institutions, most notably, Golden Bakery Inc., Puratos (Phil) Inc., The Mario's Group, Rich's Products Corporation (New York), Center for Culinary Arts Manila, De La Salle - College of Saint Benilde, The Culinary Institute of Aristocrat, The Embassy of Chocolate (Indonesia), and many others. In 2012, Chef Prats established the Joey Prats Group of Companies - a holding company that houses 3 of his subsidiaries... the Joey Prats School of Baking & Pastry Arts, Joey Prats Ultra Mixes, and Luxury Sweets by Joey Prats.