Thinking Outside The Box

His quirky, unusual dessert creations have made him a star in the local culinary scene. Though Miko Aspiras has found success beyond his own expectations, there is still so much more he wants to achieve.

- MJ Jose

Michael—or Miko, as he is known by most—Aspiras is fearless, and rightfully so. He has managed to cement a place for himself in the culinary industry, all thanks to his clever concoctions, admirable sense of determination, and years of hard work. However, he will be the first to say that the rate of the growth he experienced over the past 10 years is a tad overwhelming.

His competitive spirit dates to his university days, when he was taking up a degree in Hotel, Restaurant, and Institution Management at the De La Salle-College of St Benilde. Always one to challenge himself (he was studying to be a chef in the hot kitchen and knew very little about baking), Aspiras joined a cheesecake competition in his sophomore year, and won. Inspired, he signed up for a string of dessert competitions, and ended up performing very well in all. “In retrospect, I see it as the universe’s way of telling me that I was meant to be a pastry chef,” says Aspiras.

After working on several projects with his mentor, veteran chef Sau del Rosario (“He taught me the basics of baking”), Aspiras joined the hotel industry, creating impressionable desserts for EDSA Shangri-La Hotel, Resorts World Manila, and Raffles and Fairmont Hotels. Later, he made the decision to venture out on his own, opening Scout’s Honor and the first branch of Le Petit Soufflé, both in Century City Mall. “Shifting industries was eye-opening,” he shares. “It’s much harder when you’re in charge. I’m just lucky I have partners who give me free rein to go against the norm and put these quirky dishes on the menu.”