CHEF MICHAEL “MIKO” ASPIRAS’ SWEET ASPIRATIONS
One look at the long list of accomplishments listed on his CV and the internet, and one can see the impact that Chef Michael “Miko” Aspiras has on the local pastry scene.
First gaining recognition as a young chef when he swept the competition as a gold medallist at the 2011 Hong Kong Culinary Classics – Plated Desserts Category, Chef Miko went on to figure consistently on top of the pack for every pastry and desserts category in every culinary competition here and abroad. Known for his passion in coming up with the best dessert concoctions and wizardry in coming up with latest pastry masterpieces that exude both flavour and presentation, it is not surprising that Chef Miko quickly became known as “chef to watch out for.”
Further solidifying his presence in the local culinary scene, the accolades and recognition kept on coming, here and abroad. In 2015, Chef Miko was named “Chef of the Year” by Esquire Magazine, and was included in Forbes Asia’s “30 Under 30” in 2018. He is also the first Southeast Asian chef to be featured in the January 2019 issue of “So Good,” a trend-setting Spanish patisserie magazine that only features and recognizes the best of the best in the pastry world. This was immediately followed by another feature in the March 2019 issue of Dulcypas Magazine
Throughout all the recognitions and the adulations, Chef Miko remained firm on his commitment to develop something new and something unique in the kitchen. During his time in the Philippines, he is the force behind some of most-lauded sweet culinary concoctions, courtesy of his role as Executive Pastry Chef and Partner of the Beyond Concepts/Tasteless Food Group, the umbrella org behind highly-lauded Scout’s Honor, Le Petit Souffle and Poison.
Not one to rest in his laurels, he added the title of cookbook author under his belt following the publication of “A Piece of Cake: A Guide to New Classics and Modern Desserts” in April 2019.
In July 2019, Chef Miko joined the Hilton Hotel in Sydney, Australia as Executive Pastry Chef. In his new role, he remains passionate in introducing new flavours, even infusing the Sydney pastry scene with the unique and exciting flavours of his homeland. His passion and commitment towards food and of carving his own niche in the international scene remains unrivalled as he is slowly but surely making his presence felt in his new home.
He graciously joined the line-up of speakers in the TasteSetters’ E-Workshop, sharing his skills and his expertise with the community. His 20-minute talk will provided thorough look on understanding food trends, and how budding home businesses can take advantage of it.
Bannered under the Trends Webinar, the talk will feature this complete line-up of topic: Understanding Consumer Profile and Behaviour, which focuses on tips on selling to the right target market, evaluating what consumers are looking for and selling goods to your very own community; as well as a deep-dive on analyzing food trends—from spotting upcoming must-haves, understanding the inspiration behind it, making it sustainable, taking advantage of its presence and learning how to innovate once the trend starts to fade away. Chef Miko’s talk provides the audience with the right footing and a solid base as they move forward to starting their home business.
Chef Miko is a graduate of De La Salle – College of St. Benilde, with a Bachelor in Hotel, Restaurant and Institution Management – Culinary Arts.
