CARLO MIGUEL

Culinary Director
CloudEats

LTB Philippines Chefs Association

Director for Sports and Socials
Past President (2021-2023)

An easy-going and soft-spoken guy of Spanish, Portuguese and Filipino descent, Carlo was born into a family of chefs and foodies. When he was 11, he learned how to cook by helping his mom with her catering business. When his older brother became a chef, he quickly followed in his footsteps and has now been a professional chef for more than 20 years. Having lived in major cities Sydney, Australia and San Francisco, California before settling back home in the Philippines, Carlo was fortunate enough to learn from experience in many notable professional kitchens abroad.

In Sydney, at age 17, Carlo started his apprenticeship for Lothar Winkler, an award winning German chef who specialized in the cooking of feathered and furred game. Looking for a change a year later, he then worked at the Coonanbarra Café where he learned the pace of a very busy kitchen and how to work under pressure. Looking to get back into fine dining after that, Carlo was given the opportunity to join the kitchen team at Two Chefs on Stanley under chef/owner Mauro Carpenterie. It was there where he discovered his passion for modern Italian cooking. Wanting to experience being part of an opening team, Carlo then took on the position of chef de partie at David Rayner’s Vault restaurant. Here, he managed all the stations in the kitchen, cooking multi-award winning modern Italian food. At the age of 23, he headed back to the Coonanbarra Café for his first head chef position. Looking to learn a new cooking style, Carlo then took a position as head pastry chef at the modern French-Lebanese restaurant Cadmus, where he would eventually be the executive chef. By the time he was 25 years old, Carlo felt he was too young to be an executive chef and wanted to learn more. He then took a position as sous chef at Luke Mangan’s prestigious Salt Restaurant, which was consistently ranked among Sydney’s top 5 fine dining restaurants. He moved back home to the Philippines in 2003 and started a personal chef service with his brother called Chefs Miguel. Chefs Miguel brought fine dining to the homes of Manila’s elite. When Carlo’s brother moved back to Australia, Carlo then partnered with the group behind Mezzaluna restaurant introducing his brand of modern Italian fare to Manila. After the successful stint in Mezzaluna, Carlo became the executive chef for 3 years of award-winning restaurants Sala Restaurant and Sala Bistro in Manila where he received a 10/10 food rating from the Philippine Tattler.

Carlo is now the corporate executive chef of Foodee Global Concepts handling brands like Foo'd by Davide Oldani, The Foodhall, Pound, Flatterie, Bench Cafe, Sunnies Cafe and Mesa.