Roots in Butuan, Training in Paris
Chef Miko Calo grew up in Butuan City in the Caraga region, in her grandmother's home where she was surrounded by food traditions like her aunts roasting cacao for tsokolate. She moved to Manila at age 13 to study, and while taking Hotel and Restaurant Management at St. Scholastica's College, she realized she wanted to become a chef. After starting in local hotel kitchens, she pursued formal training at FERRANDI Paris, graduating at the top of her class and securing an internship at La Table de Joël Robuchon.
Seven Years with Joël Robuchon
Over seven years, Calo honed her craft in Robuchon's restaurants in Paris, London, and Singapore, eventually becoming junior sous chef at L'Atelier de Joël Robuchon. This extensive training under one of the world's most celebrated chefs--known for earning the most Michelin stars of any chef--gave Calo the technical foundation and disciplined approach that would define her Manila restaurants. The metronome, an instrument used to maintain precise timing, would later inspire both her restaurant's name and her philosophy of executing food with French precision.
Metronome: Bringing French Fine Dining to Manila
In 2019, Calo returned to Manila to open Metronome, a modern French restaurant in Makati created in partnership with RJ Galang, restaurateur Elbert Cuenca, and Alain Borgers. The restaurant showcased the French techniques Calo mastered under Robuchon, executed with precision and paired with carefully sourced ingredients. For five years, Metronome established itself as one of Manila's premier fine dining destinations, earning critical acclaim and solidifying Calo's reputation as one of the country's most talented chefs. She departed as executive chef in April 2024, though she remained a shareholder, and the restaurant closed in July 2024.
Evolution: Coquette and Beyond
More than a year after departing Metronome, Calo launched Coquette, a pop-up restaurant at Casa Buenas in Newport World Resorts. Coquette represents a more casual, playful approach that incorporates her Butuan roots alongside French technique. This venture signals Calo's evolution from strictly French fine dining to a more personal, creative expression that honors both her training and her Filipino heritage.
Taqueria Franco: Where French Meets Mexican
Demonstrating her versatility, Calo established Taqueria Franco in Salcedo Village, Makati--a laid-back, flavor-forward spot where French precision meets taco rebellion. This concept trades tasting menus for tacos with imagination, showing that Calo's technical skills can elevate any format, from haute cuisine to street food-inspired casual dining.
Breaking Barriers at Makati Shangri-La
From October 21 to December 14, 2024, Calo became the first Filipino chef to hold a residency at a luxury hotel in Manila, leading an all-women team at Sage Bar, Makati Shangri-La. This groundbreaking residency not only showcased her culinary excellence but also highlighted her commitment to creating opportunities for women in professional kitchens, breaking down barriers in an industry that has traditionally been male-dominated.
Current Projects and Ventures
As of 2025, Chef Miko Calo operates Taqueria Franco in Salcedo Village, Makati, and continues to run pop-up restaurant Coquette at Newport World Resorts. She has also participated in collaborative dining series like AVEC, partnering with Manila's top chefs for limited-time culinary experiences. Additionally, she operates Gelato by Chef Miko, showcasing her pastry skills through artisanal gelato.
Philosophy and Approach
Calo's cooking reflects her unique position as a bridge between French haute cuisine and Filipino culinary traditions. The precision and technique learned from Robuchon remain evident in her execution, but she now incorporates the flavors and memories of her Butuan childhood. Her recent ventures show a chef comfortable moving between formats--from the disciplined elegance of French fine dining to the playful creativity of pop-ups and the bold flavors of street food-inspired concepts. Throughout all her work, Calo maintains the commitment to excellence that defined her training while embracing authenticity and creativity.