Miko L. Aspiras

With a body of work that has been revolutionizing the local pastry scene, Miko Aspiras is a dessert genius with progressive visions and a masterful finesse. He studied culinary arts at De La Salle College of Saint Benilde in 2004 but has been professionally specializing in pastry arts for 11 years. Miko was at the helm of the flagship stores of Magnum Café in Manila, Singapore, and Malaysia in 2015, and was hugely responsible for benchmarking operations and taste standards for the world-renowned concept.

Over the years, he has amassed numerous prestigious accolades, like gold medals in the Philippine Culinary Cup, Hong Kong Food Exposition, and the World Association of Chefs Societies, Esquire Magazine’s Chef of the Year in 2015, and a highlight of the 2016 Madrid Fusión as speaker.

In 2018, he was hailed Philippine Tatler T. Dining’s Best Pastry Chef, was included in the Forbes List for 30 Under 30, and reached the semi-finals of the Valrhona Chocolate Chef Competition.

Currently, Miko is the executive pastry chef and partner of the Tasteless Food Group, who brought celebrated concepts like Scout’s Honor, Le Petit Soufflé, Freezer Burn, Poison, and The Workshop to fruition. In 2018, he was selected to become a major collaborator for Milkmaid, and was also recently named the brand ambassador for premier brands like Pavoni Italia. He is also the first Filipino pastry chef to be featured in the prestigious So Good Magazine.

In this book, he develops experimental pastries that call for the highest sense of skill and taste.

Here are some of Miko’s contemporary creations from the book, curated just for you.
Strawberry Shortcake
Caramel Bars
Pecan Pie
Bread Pudding