On March 18, Miko Calo of the award-winning restaurant Metronome tendered her resignation from her position as executive chef.
For the past several months, the direction regarding Metronome’s future has led to divergent opinions among its leadership team. This situation had created a climate of unease and doubt.
Miko Calo expressed her gratitude to Metronome for providing her with a stage to showcase her creative talents. While her resignation was a difficult decision, Calo felt the need to explore new paths for her personal and professional well-
being.
“I have always advocated for women in my industry to find their own space,” says Calo. “A place where they can freely express their creativity and find fulfillment in their craft. Today, I walk the talk,” she continues.
Miko Calo’s resignation is in effect starting 18 April 2024.
Humble Beginnings
Growing up in her grandmother’s home in the city of Butuan, Miko spent her early years observing the daily routines of her large household. Memories of her aunts roasting home-grown cacao to be made into tsokolate or afternoons spent snacking on sea salt with her nanny while the cooks prepared the evening’s meal paint a picture of an idyllic
provincial life.
At the age of 13, Miko moved to Manila. While attending high school at Assumption College, she lived with her aunt and media personality, Susan Calo Medina. Susan took the teenage Miko under her wing and showed her the wide, gastronomic world. In Tita Susan, Miko found not only her culinary inspiration but also an ardent supporter of her
future life in food.
Miko studied Hotel and Restaurant Management at St. Scholastica’s College, Manila. It was here that she made a discovery that would change her life: she saw her life as a chef.
Miko started her culinary career by taking entry-level jobs in the kitchens of Tivoli Grill at the Mandarin Oriental Manila and Hyatt Hotel Manila. After a few years of work experience, Miko was accepted to the prestigious FERRANDI Paris in Paris, France; formerly known as Ecole Grégoire-Ferrandi.
Graduating at the top of her class, she asked and got a coveted internship at LA TABLE de Joël Robuchon, the flagship fine dining restaurant of master chef Joël Robuchon. Over the next seven years, Miko would build her career within Joël Robuchon International, moving from various Joël Robuchon restaurants in Paris and London, culminating her
Robuchon career as a junior sous chef at L’ATALIER de Joël Robuchon and Restaurant Joël Robuchon in Singapore.
Since opening its doors in August 2019, Miko has been a significant part of bringing acclaim to Metronome. In 2020, the restaurant won Best New Restaurant given by Tatler Dining Philippines. In 2022, Metronome was included in Asia’s 50 Best Restaurants’ 50 Best Discovery list, alongside other prestigious restaurants such as Antonio’s Tagaytay, Toyo Eatery, and Gallery by Chele.
Awarded Chef of the Year for 2022 by Tatler Dining Philippines, Miko has also had the privilege of hosting collaborations with some of the best chefs here and abroad: Margarita Forés, Asia’s Best Female Chef 2016, Johanne Siy, Asia’s Best Female Chef 2023, Pichaya “Pam” Soontornyanakij, Asia’s Best Female Chef 2024, Bettina Arguelles, the first female executive chef of the Sofitel Philippine Plaza Manila, Jordy Navarra of Toyo Eatery, Bruce Ricketts of soon-to-open, Iai, Stephan Duhesme of Metiz, Erica Paredes of Reyna, and Jorge Mendez of Mōdan.
Miko Calo continues to share her passion for elegant living with every plate she serves.
You can still enjoy Chef Miko’s amazing food at her French-forward taqueria, Taqueria Franco, in Makati City.