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Underground Supper Club's Chef Miko Calo Aims To Give Back Through Her Food Endeavors

“There are different points in my life where a dish is a turning point in the decision that I would make in my career,” Chef Miko Calo shares. Case in point: The life-changing moment when she first dined at modern French restaurant L’Atelier de Joël Robuchon and had a beef dish where she, as she described, could taste different things in one bite. “For me, it was another level of technique. So that’s when I told myself, I’m gonna work here.”


Massimo Dutti coat and Zara cropped pants


And she did—for seven years, Chef Miko became one of the youngest sous chefs under the French legendary chef Joël Robuchon, who currently holds 32 Michelin stars. Fast forward to present, she’s ready to take charge and command her own kitchen. After creating Underground Supper Club and preparing private dinners around the metro, the culinary genius is mounting her first restaurant early this year.



With her brilliant team who share the same passion, dedication, and attitude, the chef aims to present her modern French specialties to the growing local food scene. Opening this brainchild is also an opportunity for her to impart the learning she acquired during her stint in Joël Robuchon’s kitchen. “I will always create an opportunity for mentoring younger people the way I was mentored by my chefs. If they share the same passion as me, they can always come to and learn from me. That’s how I want to give back,” she says.


Photography by Cyrus Panganiban for Metro magazine

Styling by John Karunungan and Hillary Lee of Styledit group

Make up by Xyrene Eugenio

Hair by Francis Guintu


This article originally appeared in Metro Magazine, Women of Now 2018 issue with Heart Evangelista-Escudero on the cover.