hi, I'm ci.
Founder of Mise
Mission: save and build kitchens that give people great experiences — and let them build memories around good food.
15 years in F&B. Trained under Alain Ducasse in Paris and Amanpulo in Palawan. Then I came home and started building kitchens here — as the chef, the operator, the owner, and the consultant. Mise is the next chapter — a firm instead of just me with a notepad.
track record.
Training, kitchens built, kitchens run — the receipts
+ open− close
track record.
Training, kitchens built, kitchens run — the receipts
Trained at
rech by alain ducasse.
Paris
chez allard by alain ducasse.
Paris
amanpulo.
Palawan
BS International Hospitality Management, Major in Culinary Arts — Enderun Colleges.
Places I've been a part of
little china.
Binangonan
Chinese-Filipino restaurant scaled from concept to four-plus years of sustained operations.
stockmarket community cafe.
Binangonan
First grab-and-go coffee shop in town — concept, menu, suppliers, daily ops.
the federal — modern chinese bistro.
Manila
Full P&L for a modern Chinese bistro — built it, ran it, owned it.
punta baler hotel.
Aurora
Kitchen workflow redesign and menu strategy in a three-month engagement.
black fork bistro.
Manila
Kitchen ops rebuild, staffing, and menu engineering.
windsong tagaytay & inn at the cliffhouse.
Tagaytay
VIP private dining for resort guests and bespoke events.
project linda inc. (carinderya.com).
Philippines
Tech-driven food access initiative — ran the company end-to-end.
3 herbs food company.
Manila
Multi-format kitchen ops, partnered on the operating side.
private company catering.
Philippines
Custom catering and menu programs for a private corporate client.