The beloved chef tendered her resignation from her position on March 18
Five years since the launch of Metronome, Miko Calo is stepping down from her post as executive chef effective Apr. 18. 2024.
In a statement, Calo shared the “need to explore new paths for her personal and professional well-being” and conveyed her gratitude to the French bistronomy restaurant she helped shape and transform into one of Manila’s defining restaurants.
Metronome’s official response confirmed Calo’s departure but clarified that she remains a shareholder of Metronome French Restaurant Inc.
“It is with regret that we confirm Miko Calo’s departure from Metronome as executive chef effective Apr. 18, 2024. Please note that she continues to be a shareholder of Metronome French Restaurant Inc.”
“The managing partners and employees of Metronome French Restaurant Inc. continue to operate and the restaurant will be business as usual. We thank Miko for her contribution to Metronome’s great success and wish her luck in her next endeavor. We are also in the planning stages for new and exciting things to come. Please stay tuned for that. Thank you.”
The remaining Metronome partners are Elbert Cuenca, Alain Borgers, and Mark Tan.
Miko Calo and her Metronome journey
While Calo’s background is impressive—taking on jobs in the kitchens of Tivoli Grill at the Mandarin Oriental Manila and Hyatt Hotel Manila, being accepted at leading culinary school Ferrandi Paris, landing an internship at La Table de Joël Robuchon and eventually carving a career at the French chef and restaurateur’s international outposts—it’s the intangible assets she’s learned throughout her career that make her one of Manila’s most beloved chefs.
“I have always advocated for women in my industry to find their own space,” says Miko Calo. “A place where they can freely express their creativity and find fulfillment in their craft. Today, I walk the talk.”
“Everything from respecting ingredients to not taking shortcuts, to not overdoing things on a plate, to cooking properly and keeping the flavors simple yet interesting, textured yet balanced—I learned from [Robuchon]. Even things like the kind of plates and cutlery you use because it affects the way people experience the food. Everything you do needs to serve a purpose,” she told F&B Report in a previous interview.
“Everything must be purposeful. It’s the beat that guides the music: My beat is my cooking and the music is the food.”
It’s this fearlessness in her creativity, vision, and compassion for people, especially women in the industry that have led Calo and Metronome the recognition they earned over the years, which includes a spot on Asia’s 50 Best Restaurants’ 50 Best Discovery list. “I have always advocated for women in my industry to find their own space,” says Calo. “A place where they can freely express their creativity and find fulfillment in their craft. Today, I walk the talk,” she continues.