Learn from Miko Aspiras at The Bailiwick Academy.
Chef Miko Aspiras had the makings of a great chef when he was just crushing graham crackers to help out his aunt in her catering business. Today, he is a world class pastry chef gaining awards and accolades like no other. After graduating from De La Salle-College of St. Benilde with a Bachelor of Hotel, Restaurant and Institution Management-Culinary Arts, he has worked in pastry kitchens of major hotels in Metro Manila. He ventured from casual to fine dining restaurants, ran dessert and bakery commissaries and did consulting for major brands and an airline. All the while, gaining recognition from different publications such as being on the list of Forbes Asia Magazine’s 30 under 30 Most Influential 2018, Tatler Philippines’ Best Pastry Chef 2018, featured speaker and lecturer of the Madrid Fusion Manila 2016 and Esquire Philippines’ Chef of the Year 2015. He did not only make waves in his home country but he extended his reach to becoming the Executive Pastry Chef of a major hotel and a fine dining restaurant in Sydney, Australia. With his unique and avant garde approach to pastry, it’s no surprise that he was chosen as the first Southeast Asian to be featured twice in the revered SO GOOD magazine. Nowadays, he is the founder and executive chef/head baker of his very own boutique doughnut shop in Sydney.