Over the last nine years, a journey from humble beginnings has blossomed into a successful career in the culinary world. Mark Jayson Bermudez, 34, is now a chef de partie at the prestigious Radisson Resort Kolobrzeg in Kołobrzeg, Poland.
“I’m responsible for training new chefs, managing kitchen tasks, and ensuring quality in service,” he shared with The Global Filipino Magazine. His career abroad began in 2015 as a service crew member at KFC in Kuwait, where he earned multiple Employee of the Month and Year awards—an achievement that laid the foundation for his professional growth.
Interestingly, Mark’s foray into working abroad happened by chance. “It was an accident. I wasn’t planning to work abroad. A friend was applying, and I just went along. They asked me to fill out a form, and I ended up getting hired,” he recalled. This serendipitous start would become the launchpad for a remarkable career trajectory.
Back in the Philippines, Mark worked various jobs, from being a dishwasher at SM North to a cleaner, delivery boy, warehouseman, and even a farmer. “I was just like any regular person doing different jobs to make ends meet,” he humbly noted. These experiences instilled resilience and a deep understanding of hard work, which later helped him thrive abroad.
Life overseas, however, was not without challenges. During his early days in Kuwait, his salary was a meager PHP 13,000, most of which he sent back to support his family. “I survived on leftover staff food and wasted food just to save money,” he recounted. The biggest hurdle came when he found himself without a visa for over a year, bouncing between short-term jobs. “It was a tough time, but eventually, a company recognized my skills and helped me secure a visa,” he said.
Mark’s decision to become a chef was driven by his vision for a better future. “I didn’t want to go back to my previous life. I wanted a destination, a purpose,” he explained. His passion for cooking flourished, and the most satisfying moments in his career have come from recognition. “When I get awards and recognition from the company or join chef groups, it motivates me,” he said.
One of the highlights of Mark’s career was winning first place in a competition among 100 restaurants and hotels in November 2024. “I was the only Filipino in a team with a Polish and a Ukrainian chef. It was an incredible experience,” he shared proudly. Mark is also a member of the Philippine Center Culinary Association (PCCA), which connects Filipino chefs in Kuwait.
For Mark, working abroad has been life-changing. “I’ve been able to help my family, buy a house, and become an international, professional chef. It’s a privilege,” he remarked. Despite the benefits, he envisions a future back in the Philippines. “I don’t want to grow old working abroad. My dream is to open my own restaurant and share my knowledge with young chefs,” he said. His immediate goal is to compete in a world chef competition to bring pride to the Philippines.
Mark’s journey is filled with lessons, and he is eager to share advice with fellow Filipinos abroad. “Don’t give up on your passions. Don’t take a job you don’t like because it will only make things harder. Work hard, stay focused, and think of your family in the Philippines,” he emphasized. He also advises staying resilient in the face of problems. “We all have struggles. Don’t let stress consume you. Stay strong and safe.”
