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Chef Miko Aspiras
Executive Pastry Chef at Le Petit Soufflé and Scouts Honor PHHe wasn’t even supposed to be in pastry, but was eventually led there in the course of his young, studded career. It was fate almost as he took pleasure in juggling pots and pans, coming from apprenticeships in the banquet, and hot and cold kitchens of hotels. But the call of pastry was just too hard to ignore. In 2007, he worked under the tutelage of mentor Sau del Rosario who taught him the basics of baking bread and French pastries. His skills were enhanced further once he worked in the pastry section of EDSA Shangri-la Hotel and later on, in Resorts World Manila where he was properly trained by Cyrille Soenen, then in Raffles and Fairmont Hotels thereafter.
While investing on reputable experience from such renowned chefs, he was trying to build a name on his own by joining competitions, and emerging out of it with awards and much deserved respect and recognition. He has bagged multiple citations (including the highest one possible) in the Philippine Culinary Cup as well as Gold medals in the World Association of Chefs Societies Congress in Korea and Hong Kong Culinary Classics. These have resulted to numerous citations as a “chef to watch out for” by recognized publications, a declaration as “chef of the year” by Esquire Philippines for 2015, consultancy projects for Magnum Cafe in Manila and Malaysia, and a coaching stint at the most recent Coupe de Monde dela Patisserie in Lyon, France, proving that he truly is at the top of his game.
Chef Francesco Brutto
Executive Chef at Undicesimo Vineria, Treviso, Italy, 1 Michelin StarChef Francesco is one of the latest young talents (under the age of 30) to receive one Michelin Star in 2018.
He began his career in the kitchen of Pier Giorgio Parini.
His predilection for light cooking and spontaneous herbs are, together with the concentration of flavors, the signature of his cuisine always unpredictable and comforting.
Chef Santiago Guerrero
Executive Chef at Hotel Kempinski, Bahia Estepona, SpainChef Santiago started with a summer placement in a kitchen when he was 15 years old in Kuala Lumpur. Since then, he has worked with some stellar chefs who have taught him so much. He was hugely inspired by his experience working with The Roca brothers at Celler de Can Roca and Nacho Manzano at Ibérica London. Lately he worked alongside Dani Garcia for many years as Executive Chef, opening Manzanilla in New York, Bibo Madrid and Lobito del Mar in Marbella. Currently, he is the executive chef of the five star Hotel Kempinski Estepona, Spain.
Chef François-Xavier Lambory
Executive Chef at Stirwen, Brussels, Belgium, 15/20 Gault & MillauChef François-Xavier (FX) has been formed with gastronomic references in Brussels (Bon-bon, seagrill, marit).
In his restaurant Stirwen, his cuisine is expressed through the development of controlled origine
products, carefully selected and cooked with passion and respect, in order to draw the quintessence
of taste, while drawing inspiration from cultural hub that is the capital of Europe.
Alain Troubat ran the Stirwen from 1992 to 2014 and in that time developed a formidable reputation among foodies. Succeeding him in 2014 was a challenge that François-Xavier Lambory has passed with flying colours! Having previously learnt his trade is great sea food restaurants such as the Sea Grill and Bon Bon, his cuisine is regional and seasonal, without nostalgia.
Chef Gavin McDonagh
Executive Chef at Brioche Dublin, Dylan McGrath GroupChef Gavin McDonagh worked in some of Ireland's finest eateries, as well as establishing the much loved Brioche Restaurant in Dublin, Gavin McDonagh is considered one of the country's most innovative chefs. His attention to detail and dedication to careful sourcing sets him apart, with a host of awards to his name, including being listed as one of Ireland's top ten chefs by FOOD&WINE Magazine.
Chef Laetitia Moreau
Executive Pastry Chef at Ducasse Education PhilippinesLaetitia Moreau began her culinary career at “Les Compagnons du Devoir et du Tour de France”. After her initial training, she found herself falling in love with Pastry arts, which inspired her to move to Paris to work for “La Grande Epicerie de Paris”. It was the first move of many. Since then; she has worked in several cities including Lyon, Atlanta and New York.
An opportunity to teach called her back to “Les Compagnons du Devoir et du Tour de France”, which led to another position at “Ecole Nationale Supérieure de la Patisserie” ( ENSP), an Alain Ducasse School, where she had -- before teaching – worked as assistant to the World Champions of Pastry. Being a part of the Ducasse Family of Chefs, Laetitia now finds herself in Manila, Philippines as part of Enderun Colleges.