Metronome

Opened in 2019, Metronome is a modern French restaurant tucked away in the heart of Manila's business district. It has been named Best New Restaurant in the Philippines by The Philippine Tatler in 2019, one of the Best Food Holiday Destinations (2019) by Mr. Porter, is on the list of 15 New Restaurants to Try (2019) by CNN Travel, and continues to earn many praises for its relaxed yet refined approach to fine dining. More recently, Chef Miko was named Chef of the Year in 2021 by Philippine Tatler Dining, and Metronome was awarded Best Interior Design.

Metronome’s has a seven-course tasting menu that features courses like the Hamachi with pacific yellowtail, pink radish, tomato coulis, and kabayawa; and the Duck Magret, seared duck with an orange and rosemary reduction, mustard greens, carrot and ginger purée, and potato purée. That potato purée, by the way, is by no means just a potato purée; velvety-smooth, buttery, and practically melt-in-your-mouth good—it could very well be a course all on its own.

Modern French restaurant helmed by former L'Atelier de Joël Robuchon junior sous chef Miko Calo.

Metronome, a French-inspired restaurant that opened in 2019, is located in Manila's heart. The Philippine Tatler named it the Best New Restaurant in Philippines in 2019 and Mr. Porter designated it as one of the Best Food Holiday Destinations 2019. It is also on CNN Travel's list of 15 New Restaurants You Should Try in 2019. The restaurant continues to be praised for its casual, yet elegant approach to fine dining.

In 2021, Filipino Tatler Dining named Chef Miko the Chef of the Year. And in 2022 Metronome made it into the 50 Best Discovery Guide. Four distinct zones are featured in the restaurant. These include the bar, where you can have our signature cocktails, as well as pre-dinner drinks or a nightcap, the main dining room with banquette seating, tables near the windows, and an elevated area that can accommodate up to four diners.

The Private Dining Room can comfortably seat 14 people. Metronome serves small plates and mains at a l-a carte daily dinner. It also offers the Discovery Set Menu which includes a variety of dishes not on the a La Carte menu. Lunch is a lighter, casual Bistro Lunch Menu.

Metronome's Head Chef Miko Calo, a Team Partner Chef de Cuisine Miko Calo, is also a partner. Miko Calo was awarded Chef de Cuisine of the Year by Tatler Dining Philippines in 2022. She brings her love for elegant living and passion to each plate at her restaurant. Miko began her career in culinary work by working as an entry-level cook at Tivoli Grill, Mandarin Oriental Manila, and Grand Hyatt Manila.

Miko received a prestigious Ecole Gr goire-Ferrandi scholarship in Paris after gaining some work experience. After graduating at the top, Miko applied for and was granted a coveted internship at LA TABLE de Jo l Robuchon. This is the iconic fine-dining restaurant by master chef Jo l Robuchon. Miko's career would take her to various Jo l Robuchon restaurants throughout Paris and London.

She then became a junior sous-chef at L ATALIER de Jo l Robuchon, and finally to Restaurant Jo l Robuchon, before moving to Manila and opening Metronome. GEORGINA GOROSPE Sous chef Georgina Gorospe didn't start her career as a professional cook. From the University of Santo Tomas, she started her career as a food technologynologist. The career was over quickly.

She quit her job after two weeks at her first corporate position. Georgina, who had no prior experience, found herself in Gregory Park, a casual fast-food restaurant. She learned the basics of restaurant management and was able to learn how to swim. Georgina, after a brief stint at Las Flores felt the desire to learn more about cooking and joined the Metronome opening team as a pastry commis.

She rose from being a pastry commis to becoming a sous-chef at Metronome with grit, determination and perseverance. GINNO HERNANDEZ Pastry chef Metronome s pastry cook Ginno Hernandez has been on a long and rewarding culinary journey. He graduated from De La Salle College of Saint Benilde in culinary arts and joined Fairmont Hotel Makati to begin his pastry career. He worked in pastry kitchens across Asia, from Manila to Macao to Bangkok.

Ginno wanted to travel more and applied for a position on a cruise ship that would take him across Europe. He returned to Manila looking for a new purpose and a new chapter, but circumstances were not in his favor. He was able to take over the Metronome pastry department after a chance encounter with Miko Calo. DAWN ALIBUDBUD Metronome Experience Manager Dawn Alibudbud has felt like she's been preparing all of her life for this job.

Dawn Alibudbud began her career in sales after she graduated from De La Salle University's European Studies program. She eventually became the CDP Global Table restaurant manager in Makati City despite her lack of experience. She would later become the catering business's sales manager, with an emphasis on event management. After a number of years, she was able to learn the skills necessary for managing the front desk, which prepared her for the current job.

ELBERT CUENCA