Hi, I’m Leanza — and I know what it actually takes to run a food business in the Philippines, because I’ve done it myself.

Before I joined the commercial kitchen equipment industry, I opened and managed my own pizza restaurant. I sourced the ingredients, designed the kitchen layout, bought the equipment, trained the staff, handled the commissaries and learned — sometimes the hard way — which machines were worth the investment and which ones weren’t.

Why I Created Global Kitchen Pro

Most Filipinos starting a bakery, café, or restaurant don’t know where to begin when it comes to kitchen equipment. They either overspend on the wrong machines, underspend on the critical ones, or buy from suppliers who disappear the moment something breaks. I created this blog to change that.

My Background

I graduated Cum Laude with a degree in BS Hotel and Restaurant Institution Management, Major in Culinary Arts, from De La Salle – College of Saint Benilde — one of the Philippines’ top culinary and hospitality schools. Since 2021, I’ve been the Visayas Regional Manager for Besterm International Corp — one of the Philippines’ most trusted commercial kitchen equipment suppliers with over 24 years of experience.

Every article on Global Kitchen Pro is written from that combined perspective: someone who has been on both sides of the kitchen counter — as an owner who felt the pressure of opening day, and as an equipment specialist who has seen what separates kitchens that thrive from the ones that struggle.

What You’ll Find Here

Honest, practical guides on commercial kitchen equipment for Philippine food businesses — from choosing the right mixer for your bakery, to setting up a croissant café, to understanding which refrigeration solutions work best in our tropical climate. No fluff, no jargon — just real advice from someone who has lived it.

Let’s Work Together

Whether you’re opening your first café, scaling your bakery, or upgrading an existing kitchen, I’d love to help you make the right equipment decisions from the start.