Born in Manila, Albert came to California at the age of 10. Discovering his passion for cooking, he entered the culinary program at Contra Costa College and shortly thereafter began his culinary career as an intern at Plouf in San Francisco. While managing the kitchen at Shinsen in Hercules, he learned the delicate balance of Japanese cuisine. He continued his journey at various restaurants in San Francisco, improving his culinary skills and expanding his palate along the way. After a hiatus to spend time with his wife and two young sons, Albert's passion was reignited in the kitchen of Va de Vi, one of the San Francisco Chronicle's Top 100 Restaurants. He joined Metro Lafayette’s team as sous chef in 2010.