Work with Miggy
I cook, teach and talk about Southern Mindanao food with hotels, chefs, schools and brands who want to tell it properly, with the right names and the right ingredients.
Dinners and takeoversTalks, demos and masterclassesJudging and mentoringBrand partnershipsEnquire
What I do
Four-hands dinners, tasting menus and kitchen takeovers for hotels, resorts and private events, built around the food of ZamBaSulTa and told course by course.
Recently: The Southern Table · Marriott Café kitchen takeover · Hibla
Live cooking demonstrations and talks on Tausug food and regional Filipino cuisine, for chefs, students, festivals and conferences.
Recently: Lasa at Likha: A Chefs’ Masterclass · Terra Madre Asia Pacific
Cook-offs and culinary competitions, and time with the students and young cooks who will carry regional food forward.
Recently: MAGGI Sarap Sustansya Cook-Off 2026 · Farmers Market Culinary Showdown
Menus, products and campaigns with brands that want to bring Southern Mindanao flavours to more Filipino tables, told with the right names and the right ingredients.
Recently: Palm Grill × 7-Eleven · Cabel × Cacao de Davao
Past work
Brand partnership
7-Eleven Philippines, Chef Creations
Four Palm Grill dishes on convenience-store shelves, the first from a Mindanaoan and Tausug chef in the Chef Creations series: Chicken Pianggang, Beef Kurma, Belachan Chicken and Sambal Istah, from ₱149. In select Luzon stores from October 30, with Mindanao to follow.
Read the coverageFour-hands dinner
Admiral Hotel Manila – MGallery, with Executive Sous Chef Mark Tumbale
A seven-course dinner for the hotel’s Busog Chronicles series, turning rustic Southern Mindanao dishes into plated courses: halang-halang as a chicken roulade in blackened coconut sauce, kurma inside a flaky empanada, and a dessert that brought Luzon, the Visayas and Mindanao onto one plate.
Read the coverageMenu collaboration
Cacao de Davao
A menu at Cabel built on bean-to-bar cacao from Davao farms: Adobo con Cacao, Piaya de Tsokolate with Tausug hinti, and Lokot-Lokot with Durian Chocolate, with cacao cocktails named Datu, Mestiza and Dayang-Dayang.
Read the coverageKitchen takeover
Manila Marriott Hotel
A ZamBaSulTa section on the Sinagtala buffet, every Wednesday and Thursday in April.
Read the coverageAlso
· Mentoring
Araneta City Seafood Festival, with students from Our Lady of Fatima University
A market-to-kitchen seafood competition on responsible sourcing. I led a team of culinary students from Our Lady of Fatima University.
· Collaboration dinner
Chef Morris Danzen, at Cabel
Southern Mindanao and Southern Sicily at one table, under the theme “Different Cultures. Same Seas. Shared Stories.”
· Masterclass
Department of Tourism
Live cooking demonstrations for 150 chefs and culinary professionals from across the country, alongside Jordy Navarra, Chele Gonzalez, Tatung Sarthou and other MICHELIN-recognised chefs.
· Judging
Nestlé Wellness Campus, with Chef Tatung and Chef Jackie Ang Po
Judging teams of public-school students in Grades 7 to 10 from Luzon, the Visayas and Mindanao, cooking nutritious dishes on a ₱500 budget with vegetables from their school gardens.
· Resort menu
Crimson Boracay
The flavours of Southern Mindanao on the beach in Boracay.
· Talk
Slow Food, in Bacolod
At the first Terra Madre Asia Pacific, the story of bringing Tausug and Southern Mindanao food to the national table, and now the world’s.
· Charity dinner
Chef Sharwin Tee
A four-hands dinner of Tsinoy and Tausug food, named for the common thread between the two. Its signature was piyanggang dumplings with a halal XO sauce, and the proceeds paid the tuition of four Aeta students studying education.
Enquire
Tell me what you have in mind, the date and the number of guests, and I’ll reply by email.