“Like a metronome to my cooking, French technique provides a steady beat, giving structure to my curiosity and creativity.”
MIKO CALO
Head Chef / Partner
Miko started her culinary career by taking entry-level jobs in the kitchens of Tivoli Grill at the Mandarin Oriental Manila and Grand Hyatt Manila. After a few years of work experience, Miko was accepted to the prestigious Ferrandi Paris in France.
Graduating at the top of her class, she was able to secure a much 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 an opening team member and junior sous chef at L’ATELIER de Joël Robuchon and Restaurant Joël Robuchon in Singapore.
Awarded Chef of the Year for 2022 by Tatler Dining Philippines, Miko brings her passion for elegant living to every plate served at Metronome.
GEORGINA GOROSPE
Sous Chef
Georgina did not start her professional life as a cook. Graduating with a degree in food technology from the University of Santo Tomas, her corporate career was short-lived. Without previous experience, Georgina found herself at the deep end of the pool, working in a fast casual restaurant and learning the ropes of the restaurant business from the ground up. She eventually found her footing and learned to swim.
Feeling the need to improve her culinary skills, Georgina decided to join the opening team at Metronome as a pastry commis. With grit and fortitude, she worked her way up the proverbial ladder from a commis in the pastry kitchen to Metronome’s sous chef.
GINNO HERNANDEZ
Head Pastry Chef
Metronome’s pastry chef Ginno Hernandez has had quite the culinary journey.
After graduating from De La Salle’s College of Saint Benilde with a degree in culinary arts, he joined the Fairmont Hotel Makati, kicking off his career in pastry arts. His work took him to pastry kitchens all over Asia — from Manila to Macao and Bangkok. Wanting to experience more, Ginno applied to join a cruise line that traversed Europe. Unforeseen circumstances brought him back to Manila, searching for a new purpose, a new chapter. After a chance meeting with Miko Calo, he found himself heading the pastry section at Metronome.