In the high stakes, stainless steel theater of global gastronomy, there are those who talk about the “craft,” and then there are those who simply stay in the kitchen until the world has no choice but to notice. Safa Nessmarie Rodas belongs firmly to the latter camp. Recently selected as one of only ten chefs worldwide for the 2026 Global Young Chefs Programme (YCP), an initiative by the Food and Agriculture Organization of the United Nations (FAO) and the World Food Forum (WFF), Rodas is now channeling her relentless drive into global advocacy for sustainability and food security. It is the latest peak in a journey that has seen the Maasin City native, rise from Philippine kitchens to become the Head Chef of L’ATTITUDE at the Morpheus Hotel in Macau’s City of Dreams.

The Ducasse Doctrine

Rodas’s trajectory began at Enderun Colleges, where the curriculum focuses on equipping students with a solid education and intensive practical experience. A culinary student hailing from Maasin City, Southern Leyte, she spent the majority of her formative years immersed in a program designed to provide a comprehensive global perspective. Central to her development was the college’s partnership with École Ducasse, which allowed her to learn from renowned chefs and gain access to the latest international techniques and trends.

Under mentors like Chef See Cheong Yan—who Rodas notes would never “sugar-coat” the reality of the world beyond the classroom—she learned early on that the industry is a sieve that only keeps the brave. While the training was rigorous and intentionally challenging, she explains that the moments where she and her classmates were put to the test were significant factors that pushed them to reach their full potential.

“I greatly appreciated the time I spent learning from our chef mentors in school; their way of teaching and imparting knowledge is very effective,” Rodas reflects. This formal training, which culminated in a globally recognized École Ducasse certificate, nurtured the values of strength and resilience that prepared her for the ultimate stage: New York City. She credits this period of her education as invaluable, noting that being consistently tested in a professional environment provided the diverse skill set and confidence she needed to pursue her career goals on the world stage.

The Manhattan Gauntlet

While many fresh graduates seek the path of least resistance, Rodas headed straight for Benoit New York, a contemporary French bistro by Alain Ducasse. What began as an internship evolved into a professional journey where she received a formal offer to join the company. She didn’t just survive the “bustling city”; she dominated it over the course of nearly six years, a period she credits with helping her earn the title she holds today.

Her ascent was a methodical climb through the ranks, proving her mettle at every station:

• She cut her teeth as a Line Cook, learning the foundational pace and intensity of a world class kitchen.
• She rose to Junior Sous Chef, beginning her critical transition from execution to leadership and kitchen management.
• She ultimately served as Executive Sous Chef, the final proving ground where she managed complex operations before taking the helm of her own kitchen.

Safa explains that this six year period in New York was essential for her growth, as she never stopped learning and never took a long break since finishing college.

The Macau Appointment

The leap from the Big Apple to the “Las Vegas of Asia” came with a heavy title: Head Chef of Voyages by Alain Ducasse. This appointment placed her at the helm of a restaurant located at the prestigious Morpheus Hotel in Macau’s City of Dreams, an establishment that earned the prominent Michelin Plate award.

Leading a dynamic and intercultural team in such a high profile international scene is a task that would rattle most, and Rodas admits that leading this team as a young Filipina woman was a challenge in itself. However, she leaned into the “strength and willpower” she had been cultivating since the beginning of her journey. She maintains that as long as she believes in her capabilities and looks back at the lessons learned during her rigorous training, she can get through anything. Her tenure at Voyages cemented her status as a heavyweight in the industry before her transition to her current role at L’ATTITUDE.

A Legacy of Resilience and Inspiration

Rodas credits her success to a simple, albeit exhausting, philosophy: never stop learning. Having stayed in the kitchen for over seven years straight since finishing college without a long break, she has transitioned from a student of the craft to a leader in her own right. She draws daily strength from her family members, who have been supportive since the beginning, and continues to be inspired by mentors who dedicated themselves fully to the craft.

For Rodas, success is not a destination. It is a byproduct of hard work, willpower, and surrounding oneself with the right influences. She encourages the students of today to trust in themselves and avoid self doubt to reach their full potential. In an era of instant gratification, her story is a reminder that the best things in life, much like a perfect reduction, take time, heat, and a lot of pressure. As she advises the next generation: “It is going to be hard out there, but never lose sight of your goal especially when the going gets tough. Be with people who push you to become better”.