Miko Aspiras Biography
When observers come across Miko Aspiras’ desserts, they frequently pause in admiration. His cakes, pastries, and gelatos are so aesthetically pleasing that they appear to be suited for an art exhibition. However, Miko’s work is not solely focused on appearance; his creations are equally delicious as they are visually stunning.
Miko grew up in the Philippines with a love for food that started when he was a young boy. From helping his aunt in the kitchen to working in top hotels and opening his own dessert shops, his journey has been full of hard work, big dreams, and exciting challenges. Today, he is known around the world, from Manila to Sydney, as one of the most creative pastry chefs of his generation.
Background
Miko Aspiras hails from the Philippines. His precise age and birth date are not disclosed to the public, and he has maintained a level of privacy regarding the identities of his parents and relatives. However, he has recounted anecdotes from his childhood that provide insight into the origins of his passion for food.
At around the age of eleven, Miko began assisting his aunt, who operated a catering business, in small ways. One of his initial responsibilities in the kitchen involved crushing graham crackers for her New York cheesecake. Although it was a straightforward task, for young Miko, it felt enchanting. Watching his aunt turn basic ingredients into delightful dishes sparked a passion within him. This early experience with baking and cooking instilled a sense of direction in Miko, even if he wasn’t fully aware of it at the time. By the time he reached his teenage years, he had already decided that he wanted to pursue a career in the culinary field.
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Education
Miko made the decision to pursue his passion seriously and sought professional training in the field. He registered at De La Salle College of St. Benilde in Manila, which is recognized as one of the premier institutions for hospitality and culinary education in the Philippines. There, he attained a Bachelor’s Degree in Hotel, Restaurant, and Institution Management with a focus on Culinary Arts.
During his studies, Miko gained knowledge that went beyond simply following recipes. He learned about the scientific principles of baking, the significance of visual presentation, and the dedication required to thrive in a professional kitchen environment. Additionally, he mastered the ability to combine creativity with productivity, a talent that would later help him excel in the competitive pastry chef arena.
After graduating, Miko began his professional career as a commis chef at the Shangri-La Hotel. It was a demanding job that required long hours and a lot of energy, but Miko thrived under pressure. His dedication and skill quickly caught the attention of his mentors.
Over the next few years, he worked at prestigious hotels and restaurants in the Philippines, including Raffles, Fairmont, and Resorts World. Each place taught him new techniques and styles of dessert-making. Miko became known for his unique way of blending classic French pastry techniques with Filipino flavors and modern design.
Career and Achievements
Miko’s talent didn’t go unnoticed. He began to take part in culinary competitions, representing the Philippines on international stages. In 2011, he won a Gold Medal in the Plated Desserts category at the Hong Kong Culinary Classics. This victory marked him as one of the top young chefs in Asia.
In 2015, Esquire Philippines named him Chef of the Year, a huge honor for someone still in his 20s. Just three years later, in 2018, Forbes Asia included him in their 30 Under 30 list, recognizing his influence and creativity in the food industry.
Alongside his competition work, Miko became a partner in several Manila-based dessert brands under the Tasteless Food Group. These included:
- Scout’s Honor – A craft cookie shop.
- Le Petit Soufflé – A French-Japanese fusion restaurant.
- Poison Doughnuts – Known for unique flavors and edgy branding.
Through these businesses, Miko showed that desserts could be both fun and sophisticated.
Miko was the first Southeast Asian pastry chef to be featured in “So Good Magazine” in January 2019, a major publication in the pastry world. He was also highlighted in Dulcypas Magazine in March the same year.
He represented the Philippines in events like:
- The SIGEP Gelato Convention in Italy.
- The Valrhona Chocolate Chef Championship.
- Madrid Fusion and Madrid Fusion Manila, some of the biggest culinary summits in the world.
Notable Achievements
- Gold Medal – Hong Kong Culinary Classics (2011).
- Chef of the Year – Esquire Philippines (2015).
- Forbes Asia 30 Under 30 (2018).
- First Southeast Asian pastry chef featured in So Good Magazine.
- Featured in Dulcypas Magazine.
- Represented the Philippines in multiple international competitions.
- Appeared as guest judge on MasterChef Australia.
- Founder/partner of multiple food brands in the Philippines and Australia.
These appearances and recognitions introduced his work to an international audience and cemented his reputation as a global talent. It didn’t end there, he made a bold move and relocated to Sydney, Australia.
In Sydney, he launched “Don’t Doughnuts”, a gourmet doughnut shop that combined playful ideas with high-end ingredients. His creations became a hit among locals and food lovers on social media.
Currently, he is preparing to open Euca, a gelateria located in Sydney’s Queen Victoria Building. Euca will focus on gelato flavors inspired by native Australian ingredients, a concept that blends his respect for local culture with his flair for innovation.
This year, his career reached a new milestone when he appeared as a guest judge on MasterChef Australia Season 17. He challenged the contestants with his famous “Botanical Garden” dessert, a masterpiece that combines art, flavor, and technical skill. His appearance was a proud moment not just for him, but also for many Filipinos who saw one of their own on such a huge international platform.
Personal Life
Miko is open about being part of the LGBTQ+ community. In 2019, he married Jerald Vincent San Juan in Auckland, New Zealand, where same-sex marriage is legal. Jerald has been a strong supporter of Miko’s career, and their relationship is often described by Miko as one built on mutual respect and love.
Net Worth
There is no confirmed public information about Miko Aspiras’ net worth. However, considering his international career, business ventures, and high-profile appearances, it is likely that he has built a comfortable living through his work.
Legacy
What makes Miko Aspiras stand out is not just his technical skill but also his imagination. He treats desserts as an art form, pushing boundaries while staying connected to his Filipino roots. He has inspired a new generation of young chefs to think big, be creative, and never be afraid to bring their own culture into their work.
