Born:
I was born in the northern part of the Philippines.
History:
I have been cooking for 20 years across many countries including Taiwan, Macau, Dubai, Qatar and the Philippines.
I received an opportunity to work in Australia in 2014, starting in a bistro. I was intrigued by Australian cuisine and was keen to learn more about working with Australian produce, so I worked my way up at Modern Australian restaurants like Attica, Estelle Bistro and Lakehouse Daylesford.
At Cerberus Beach House I fell in love with the view and the people before eventually taking on the Executive Sous Chef role at Pretty Boy Italian Steakhouse.
Now I'm returning to my Asian roots here at Miss Mi.
Have you always wanted to be a Chef?
My Mama is a great cook and teacher. The moment she taught me how to catch a chicken under a tree at night and showed me how to butcher and cook my favourite dish - chicken tinola soup - was the moment I knew I wanted to cook.
I am from a family of seven and everyone would get their particular cut from the chicken - my favourite is the neck.
How would you define your style?
Simple but heavy on flavours.
What is your feature flavour these days?
I like to dabble in regional specialties from a number of places. We want our menus to evoke a sense of adventure.
Obsessive-compulsive about?
Authenticity - getting lost in creating and cooking a dish. It’s all about the feeling and experience.
Your greatest culinary influence:
Didier Quenoulle. This Chef made me obsessed about cooking!
What do you love about this business?
Exploring through food - the Miss Mi kitchen is a really diverse team from many countries and working with talented young Chefs is often the highlight of my day.
An ingredient you can’t live without?
Calamansi.
Most ‘eyebrow-raising’ menu item?
Hainan-style corn-fed chicken with curry and pickled mushroom.
Signature dish:
Chilli crab and prawn dumplings.
What do you think COVID has taught restaurants and Chefs about their diners and the industry in general?
It has been a challenging time for everyone in the industry but we have loved seeing the support from our customers, especially as a new restaurant. I love Asian food because the sharing style of it is really welcoming. We’re finding that guests are loving bringing their friends and family and just enjoying reconnecting with each other over good food.
Tell us something no one knows about you?
Before I knew I wanted to be a Chef, I wanted to be a basketball player!
Where do you see yourself in 5 years’ time?
I’m not sure about 5 years, but later this year we’re very excited to be opening the second Miss Mi in Perth! Keep an eye on our socials for the latest news.
