Who Is Chef Miko Aspiras? All About the Filipino "MasterChef Australia" Guest Judge

When the MasterChef Australia season 17 finale aired, Filipino pastry chef Miko Aspiras wasn’t just watching from the sidelines—he was right there on the judges’ panel. The Sydney-based chef set the ultimate challenge for finalists Laura Sharrad and Callum Hann: to recreate his intricate, fully edible “Botanical Gardens,” a whimsical yet technically demanding dessert layered with Filipino and Australian ingredients. The moment placed him alongside past finale guest judges like Heston Blumenthal and Dominique Crenn—cementing his place on one of the culinary world’s biggest stages.

Here are five things to know about the chef whose creations are as much about storytelling as they are about flavor.

In 2018, Forbes recognized Chef Miko under the Arts category for his inventive approach to pastry. By then, he had already opened several Manila dining concepts under the Tasteless Food Group, including Scout’s Honor, Le Petit Soufflé, and Freezer Burn, and was known for blending technique with unexpected flavor profiles.

Chef Miko’s earliest baking memory goes back to helping his aunt in the kitchen, Forbes reported. That passion led him to study at De La Salle–College of Saint Benilde, followed by a stint as a commis chef at the Shangri-La in Manila before rising through the ranks in top hotels like Newport World Resorts Manila and Raffles.

The chef was the country’s first representative at the SIGEP Gelato Convention and the Valrhona Chocolate Chef Championship in 2018. He has also spoken at culinary events such as Madrid Fusion Manila, sharing his expertise with global audiences.

As So Good Magazine notes, Chef Miko’s work often highlights native flavors—think calamansi, ube, and Philippine cacao—reimagined through modern pastry techniques and paired with Australian ingredients like lemon myrtle and wattleseed. It’s a style that reflects his own journey from Manila to Sydney.

After moving to Australia in 2019 to work at Hilton Sydney and later at fine-dining restaurant Seta, Chef Miko co-founded Don’t Doughnuts in Darlinghurst. Known for their sourdough-brioche base and inventive fillings—like Basque cheesecake with Vegemite—the shop quickly became a local hit.