Acacia Alley Restaurant & Catering has been in the business since 1992, serving home-cooked meals that have received nothing but positive feedback from all of our clients, and their guests. Our clients' happiness is our priority, thus making sure that we give them the best food and service that we can provide.

 

For more than 25 years in the industry, we have been a part of people’s milestones, their stories, their life. And that’s the most important thing for us.

about us

In June 1992, Bernadette Carteciano, wanted to start a business of her own after working long hours in the airline industry. It all started with the simple idea of cooking for a small group of people looking for delicious home-cooked meals. Seeing how students were looking for affordable meals, Acacia Refreshment Parlor came into fruition.

 

After a few years, Acacia Refreshment Parlor was renamed to what people know now as Acacia Alley Restaurant. Still honoring the Acacia tree planted on the family lot where most of Acacia Alley’s events are held.

 

Headed by her mother, Debora Carpena-Carteciano, and her, Acacia Alley has been part of many people’s lives in Santa Rosa, Laguna. From baptisms, to birthdays, proms, graduations, debuts, weddings, and all other things in between and after, Acacia Alley has had the honor of catering to different people celebrating their lives.

 

Now that Bernadette Carteciano-Itaralde has a daughter of her own, Gianne Itaralde, Acacia Alley continues to be headed by a mother-daughter tandem with a vision to continue on improving and providing quality service and food to their clients.

our story

 

As your potential caterer, we'd like to think that knowing us better would make you feel more at ease. We're here to reassure you that you're on the right track.

our team

  • Debora Carteciano

    In memory of our beloved Debora Carpena - Carteciano. Ebbie was known as an English teacher, and a businesswoman. She used to man at their family's stall at the Santa Rosa public market, with pigs being their main source of income.

     

    More than anything, she loved to cook, and was passionate about it. She attended seminars under Chef Nora Daza. When her daughter, Bernadette, told her she wanted to start a business, they did it together. Ebbie being the head of the kitchen, and her daughter being in charge of operations, the two had worked hard to make Acacia Alley Restaurant & Catering what it is today.

    Owner & Culinarian

  • Bernadette Itaralde

    Bernadette Carteciano - Itaralde graduated Business Administration from Assumption College, Makati. It was when she was in the airline industry that she decided that she wanted to start a business of her own.

     

    It started with her simple idea of cooking for a small group of people looking for delicious home-cooked meals, which grew to being a catering company and a simple restaurant on the daily. She assisted her mother, Debora, during events where she was trained, and was in charge of operations. When her daughter, Gianne, started helping her with the business, she helps Gianne attend seminars to continue on finding ways to improve Acacia Alley's catering.

    Owner & Founder

  • Gianne Itaralde

    Gianne is a graduate of De La Salle University in Business Administration Major in Entrepreneurship. She also took up an 8-month Culinary and Pastry Arts course at Enderun Colleges, Fort Bonifacio, under French chefs from Ducasse Education.

     

    She has taken short courses and seminars on Event Management, Catering, and Event Styling. She was an intern at Smitten Events, an event styling company by Ms. Indy Ycasiano, one of the most sought-after stylists in Manila. Gianne also took her pastry internship at The  Peninsula Manila, and is an on-call volunteer pastry assistant to Chef Laetitia Moreau. She continues to attend seminars, and research regularly to keep updated with the latest trends in the industry. (Gianne's LinkedIn)

    Pastry Head & Manager

  • Marius Chua

    Marius is a graduate of De La Salle University in Management in Financial Institutions. He started cooking at the young age of 5 years old and it developed into a passion. He finished his Diploma in Culinary Arts and Pastry Arts at Enderun Colleges under the best french chef-instructors.

     

    He took his culinary internship at L'Opera in Fort Strip, BGC, Taguig, and is an on-call volunteer pastry assistant to Chef Laetitia Moreau. He currently cooks specialty dishes for Acacia Alley and continues to find new ways to innovate and modernize Filipino recipes creating and testing fusions with other cuisines. (Marius's LinkedIn)

    Hot Kitchen

 
 
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Est. 1992

© 2020 by Acacia Alley Restaurant & Catering

Website Designed by Gianne Itaralde