Inside Danielle Tensuan's Experience with Chef Miko Calo's All-Female Team
Dancing in the kitchen to good music and playing games with the team — these are just a few of the things Danielle Tensuan, a 4th-year International Hospitality Management student specializing in Culinary Arts at Enderun Colleges, loved about her experience with culinary icon Chef Miko Calo.
Early in her culinary journey, Tensuan joined the Enderun Hospitality Hub (EHHub), a special projects group under the International Hospitality Management (IHM) program that plans and executes IHM related events. Led by Bel Castro, Enderun’s Program Head for Hospitality, the initiative was launched during the pandemic to foster a sense of community. Castro organized restaurant tours for the students, exposing them to some of the top restaurants in the Metro, including Metronome, where Miko Calo was the executive chef. Tensuan, along with her classmates, had the opportunity to observe the kitchen in action and also work front-of-house, seeing an entire service from lunch to dinner. She was particularly excited to meet Chef Calo. "One of my fears entering this industry was the sense of inequality—double standards for being a woman," Tensuan shared. "But when I saw how her kitchen operated, how she worked, and tasted some of the food, she immediately became one of my idols."
Tensuan’s first internship was at Papillon, a Southeast Asian restaurant in Salcedo Village celebrated for its visually striking dishes. She also had a one-day stint at Lampara, a Filipino restaurant known for its fun and innovative takes on local cuisine. In a twist of culinary fate, during a Tatler event, Tensuan crossed paths with Chef Calo once again. Chef Calo extended an invitation for her to join the team, and the rest, as they say, is history.
Chef Calo saw something unique in Tensuan, saying, “I saw her determination, maturity, and professionalism. At such a young age, she is already steadfast in making decisions to prioritize her career and future.” She goes on to share more about Tensuan, “I truly believe that her work ethic, attitude, and fortitude are some of the qualities that have made it easy for the rest of the team (who have been through a lot together by this point) to trust her and her work. Or maybe it’s because she’s a little bit crazy, like the rest of us!”
Before her official internship with Chef Calo began, Tensuan worked on two events. The first was a collaboration between Chef Calo and Chef Stephan Duhesme at Metiz. "We prepped for a week, and that was my first interaction with the team," she recalls. "I learned that the team working on the Makati Shangri-La residency was Chef Miko’s core group, and I was the newest addition."
Miko Calo at Makati Shangri-La is a two-month residency running from October 21st to December 14th, reservations are available for dinner only from Mondays to Saturdays. Chef Calo is the first Filipino chef to hold a residency at a luxury hotel in Manila.
“It’s essentially Miko Calo redefined. Her menu is bold and unrestrained. She draws inspiration from nostalgic memories and the flavors she grew up with. Chef Miko grew up in Butuan, so many of the ingredients she uses are linked to her roots. For the savory dishes, we use buro, taba ng talangka, and even cacao—just a variety of local ingredients, including durian. What’s really cool for me is how she applies French techniques while incorporating all these local flavors. In the kitchen, we often hear Chef Miko share how durian holds special memories for her and her family. It’s truly fun to cook alongside someone who draws so much from her past,” Tensuan explains.
Tensuan shares her work experience with Chef Calo. “Chef Miko and I both come from Assumption, where they take great pride in being women. I grew up with that mindset, and I have so much respect for what women are capable of. From the moment I saw her in the kitchen, I was in awe of how her team was predominantly women. In an industry where men often dominate and women are sometimes limited, especially physically—like when it comes to lifting heavy things—it was inspiring to see women defying those expectations. When we moved into the hotel, it was just all women, and it created such a comfortable space. We’re not just working; we’re having fun. My theme song for all of this is ‘Girls Just Want to Have Fun’ by Cyndi Lauper. I’m the youngest in the core team, so I’m learning from the ‘ates,’ who have years of experience working with Chef Miko. We dance in the kitchen, play games, and keep the atmosphere light. We never end the day in a bad mood. Work can be tiring, but I wake up each day still feeling inspired.”
A pleasant plot twist: Tensuan isn't just an intern under Chef Calo—she's also currently working as a Commis. 'Right now, I'm one half of the pastry team. I'll be doing the project next year with Chef Miko,' she shared.
"Tensuan credits Enderun for much of her growth and success. She shares, 'I've had many mentors at Enderun, but Bel Castro stands out. She taught me the value of industry connections—if not for her, I wouldn’t have met Chef Miko. She always said, 'There are always opportunities, as long as you grab them.' On the kitchen side, Chef Eric Tolentino and Chef See were key mentors. They showed me what this career is really about and helped shape my path. What I’ve taken away from Enderun is simple: seize every opportunity and learn as much as you can. The training there, from expert professors to high-quality ingredients, is unmatched. I’m grateful for the guidance and experiences that continue to shape me.”
Tensuan’s ongoing partnership with Chef Miko Calo is a recipe for success, combining passion, creativity, and a relentless pursuit of excellence. As she crafts exceptional dishes and embraces every challenge in the kitchen, her journey serves as a reminder that dreams are meant to be savored.
