Another chef departure: Nicco Santos, Quenee Vilar leave Aurora

Chefs Nicco Santos and Quenee Vilar --CONTRIBUTED

“We were tasked to give attorney Nilo Divina (their business partner) the restaurant of his dreams. And we are at the point where we feel that we have achieved that already. And so we want to hand it over and focus on our passion project,” Nicco Santos told me in an exclusive interview over corndogs and French fries in BGC.

This heartbreaking news comes as a surprise, considering how Santos and fellow chef Quenee Vilar worked hard over the past two years, starting from conceptualization and construction to stable operation, to bring Aurora to where it is now. Tatler Dining named it Best New Restaurant 2024, and it is among the busiest in the metro.

After careful consideration and mutual agreement with their business partner, and in view of the upcoming launch of their latest endeavor, the two are completely parting ways with the brand, leaving behind their formidable staff to ensure that the quality of the food and service are upheld even without their presence and supervision.

(This development comes on the heels of chef patron Miko Calo leaving Metronome in April, which Lifestyle also reported exclusively. On July 22, the owners of the French restaurant announced its permanent closure on social media.—Ed.)

“The only way that can happen is if the best people are there,” Santos said. “Our bestsellers are still going to be around. Aurora will have a more intentional and concise menu that the team can execute flawlessly all the time. They’re in good hands. What we’re going to leave them is food that they’re comfortable executing, which shall be fine.”

The Aurora team with the crew of Peach Blossoms in Singapore –CONTRIBUTED

“We extend our utmost gratitude to [the] two chefs who have played vital roles in helping shape Aurora into one of the best new restaurants in the country. Their passion and creativity have been instrumental in making our restaurant a memorable dining destination,” said a statement from Aurora management.

Aurora started offering its “spirited menu” yesterday.

Good times

When setting up what was originally called Cafe Aurora, what initially got the tandem excited was forming the team, as it gave them the chance to invite and reconnect with people they have worked with before.

“We were able to build a family from the get-go and it continued to strengthen,” Santos recounted. “It wasn’t like that in my other restaurants. I think it’s because the first people who we brought in set the tone of the restaurant, of what the culture should be—people like Jomer Calangian, our bartender; Jonz Pancobilia, our manager; Roy Agustin, who has been my cook for over 20 years…There was an immediate synergy.”

“We had a good team and we’re sad to let them go,” Vilar added.

Another thing that the chefs appreciate from the time they got to work in Aurora is the opportunity to collaborate with other chefs. One that they fondly remember was the one with Edward Chong of Peach Blossoms in Singapore. It was unnerving, they said, as it was their first time to team up with another chef under their Makati restaurant and they weren’t quite familiar with Chong’s progressive Chinese cuisine. But it helped knowing that it was Chong’s very first collaboration ever as well, and that they shared the same sentiments.

“Knowing that we were able to pull it off was one of the best things that happened to us in Aurora, actually,” Santos said. “It also strengthened our bond and we have stayed in touch since then.”

Come Oct. 8, they again will be cooking together, this time in Chong’s kitchen, with the duo representing their new restaurant, Celera.

“We would never in our lifetime think that we would be able to do catering,” confessed Vilar. Also, a tasting menu done with just a 20-minute notice (for Divina’s VIP guests) as well as a degustation for 70 people—these were just some of the challenges that the duo gamely embraced and took on, and which are consequently proving to be experiences that have prepared them for what’s to come.

Moving on

As of this writing, Celera’s construction is 75 percent done. The chef duo said that they are working closely with up-and-coming ceramicists for their dinnerware, and Santos’ sister, a fashion design graduate, for the uniforms.

“It’s nothing we’ve ever done before,” he said. “It’s completely new. No peg. It’s all based on our synergy with JJ Acuña (designer and business partner) and the rest of our partners.”

In less than two years, Aurora has already won awards.

In a week’s time, they will start working on and refining their draft menu. Like Aurora, the food in Celera will still be a merry mix, but the approach will be a lot simpler and influenced by their classic culinary roots. The dishes will be served à la carte and also in a set menu. Tasting menus are off the board, except for when they decide to do collaborations.

“Another thing that we’re also going to do—something we’ve never had a chance to do before—is introduce proteins that we have never worked with, like guinea fowl and pigeon,” Santos said. “It’s going to revolve around stuff that excites us as chefs. Hopefully, we can share that with our guests who have supported us over the years.”

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