To say Miko Calo is one of the country’s most talented chefs is no exaggeration. Trained under the late, great Joël Robuchon, Calo settles for nothing short of excellence in her restaurants, and we diners have reaped the rewards. At Metronome, the now-defunct French restaurant in Legazpi Village, Calo attracted a following of patrons searching for sophisticated cuisine that captivated the eyes and palate, including signatures like her picture-perfect lobster spaghettini or 64º egg with mushrooms and truffle cream. Through casual concepts like Taquería Franco, the polished chef leans into her playful side offering cheeky French spins on Mexican tacos such as an egg caviar tostada or duck bourguignon birria. Yes, her French training often takes the limelight—but her most devoted regulars know that her Filipino roots shine bright still, and this is only the beginning for the proud Butuanon chef.