The short: 
Miguel is a wine and restaurant professional currently residing in New York City.

The not-so-short:
Born in Manila, Miguel was brought up in a multilingual household and in a Jesuit school. He moved to the United States after his eleventh birthday; he subsequently skipped two grades and joined the concert band where he learned to play all sorts of woodwind instruments, the oboe being his clear favorite. He wasn't all that popular in high school, but he was narrowly voted into Best Dressed despite his other accomplishments, like leading the marching band as Drum Major or editing the high school literary magazine. He moved up to the Bay Area to study at UC Berkeley (Go Bears, Cal Band Great) and immersed himself in Linguistics and City Planning, subsidizing his adult existence by working in a tiny restaurant called Chez Panisse, which would fund his entire existence at Cal, would nourish his heart when he met the love of his life, and would feed his soul when he disappointingly told his parents he wanted to be a sommelier instead of an academe. He moved to New York to pursue wine education and fine dining full time; in the meantime, the city consumed him with improv and storytelling classes at the Upright Citizens Brigade; teaching analog photography to NYU undergrads with too much money; Japanese language lessons, Japanese saké, and Japanese ceramics; a middling football club (Yes Pirlo Yes Party and all of Mix); and the joy of not having central air. He resides in Brooklyn with his husband and his dog and is an avid fan of La Croix sparkling water. 



Curriculum vitae

  • Restaurant management (operations and systems control; financing; human resources; service systems)
  • Wine (history and production; Spanish wines, emphasis on Jerez and Catalunya; Alsace, emphasis on grand cru; skin contact and least-intervention practices)
  • Saké (production; yeast cultures; tokutei meishoshu and jizake; namazake; aging, kijoshu and koshu; regionality and terroir)
  • Filipino cuisine (pre-colonial food; history and influence from outside pressures and globalization; modern diaspora; commercialization)
  • Beverage service (coffee; tea, fresh herbal infusions, tinctures; syrups, bitters; carbonation, natural and artificial; serviceware)
  • Language (English pidgins in Filipino dialect; Spanish and Portuguese, post-colonial accents; Japanese writing systems; Catalan)
  • Pastry (baking; fruit; mignardise service)

Wine and Spirit Education Trust, International Wine Center
Diploma Wine Scholarship, expected 2017

Cornell University, School of Hotel Administration
Certificate in Foodservice Management, 2016

Saké Education Council
Certified Saké Professional, 2012

University of California, Berkeley
Linguistics; City Planning BA BS 2005

Canyon High School, Anaheim CA
Diploma with Honors 2002
National Honor Society
California Scholastic Foundation
International Baccalaureate

Advanced Certificate in Wine and Spirits with Merit, WSET 2012

at Casa Mono:
Michelin Guide, * 2013, 2014, 2015, 2016
New York Times, ***
Wine and Spirits Magazine, Top 50 Best Restaurants in NYC (8) 2016
Wine Spectator Magazine, Best of Award of Excellence 2013, 2014, 2015, 2016



Pinch Chinese 2016-
Director of Operations; General Manager

Maharlika + Jeepney 2013-
Service Consultant

Casa Mono 2012-2016
General Manager; previously Service Director

Red Rooster Harlem 2012
Beverage Consultant

Hakkasan NYC 2012
Beverage Consultant

momofuku 2009-2012
Media Ops; Team Beverage; Team Papercut; previously Dining Room Manager

al di là 2007-2009
Wine Bar Manager

per se 2006
Front of House

Chez Panisse 2002-2006
Front of House


  • Whitney Museum of American Art, Founding Member
  • Metropolitan Museum of Art, Member
  • Museum of Modern Art, Member
  • Brooklyn Museum, Member
  • American Museum of Natural History, Member
  • New York City Football Club, Supporters Club Member
  • Wildlife Conservation Society, Member
  • Lomography International, Diana F+ LomoAmigo
  • New York Tougei Kyoushitsu, Studio Artist
  • Upright Citizens Brigade, Storytelling

REFERENCES available upon request