Like father, like chef
I have a confession to make. I am always suspicious of chefs who say they “accidentally” became chefs. Nobody accidentally learns how to fillet a fish, perfect sushi rice, or spend hours obsessing over a piece of tuna. Great chefs are usually born, long before they ever wear a chef’s jacket.
Sometimes it begins in a grandmother’s kitchen. Sometimes with a treasured family recipe. And sometimes, as in the case of chef Miguel Antonio Flores, it starts with a little boy watching cooking shows simply because that was what his father loved to watch.
He probably had no idea those afternoons would one day become his life’s calling.
Passion in its purest form
Today, at 36, Flores is the chef-owner of Sushi Shokunin by Chef Migs, one of the country’s rising names in Japanese dining. Behind every carefully plated piece of sushi is a story that has less to do with knives and technique and everything to do with family.
Flores’ father was never a professional chef, although he certainly had the heart of one. He loved to cook and even started a small catering business, proudly preparing meals for celebrities and telling stories about running an entire kitchen almost single-handedly. Flores fondly remembers watching his father cook several dishes at once using both hands at the same time, something he jokingly describes as his father’s version of “yabang.”
Looking back, he realizes it was never about showing off. It was simply passion in its purest form. And perhaps that passion is hereditary.
After studying at the International School for Culinary Arts and Hotel Management and earning a Diploma in Professional Culinary Arts from Global Academy, Flores developed the technical skills to match the curiosity he had carried since childhood. Yet he insists there was never one defining moment when he decided to become a chef.
It was simply a passion that grew naturally over the years, fueled by a fascination with how food could bring people together and create lasting memories.
A brave decision
Like many chefs, Flores continues to learn from those he admires. Chef Josh Boutwood inspires him through his commitment to elevating Philippine ingredients, while chef Frances Tariga impresses him with the way he blends Filipino and Japanese flavors while respecting tradition. It is a philosophy Flores has embraced in his own kitchen.
Then came 2021. If there were awards for impeccable, or perhaps questionable, timing, opening a restaurant in the middle of a global pandemic would surely qualify. While many businesses were struggling just to survive, Flores, at only 31 years old, decided it was the perfect time to open Sushi Shokunin by Chef Migs.
Friends probably thought he was brave. His accountant may have had a different adjective.
Fortunately, Flores believed that if he focused on quality, consistency, and genuine hospitality, people would eventually find their way to his restaurant. And they did.
Less than seven months later, he opened a second branch. By November 2024, a third followed. Long before Sushi Shokunin, he and his father had already established Chef Miguel Antonio Café and Catering Services in 2018, which continues to serve both government and private institutions.
Because every expansion is a reminder that sometimes taking the biggest risks brings the greatest rewards.
Japanese techniques, Philippine ingredients
One might assume a chef spends half the year traveling through Japanese fish markets, searching for the perfect ingredients. Flores laughs at that notion. Managing several businesses leaves little room for leisurely sourcing trips.
Instead, he has built trusted relationships with suppliers across the Philippines, Japan, and Norway. Premium seafood arrives from Nagoya, Tokyo, Hokkaido, and Norway, while exceptional local ingredients come from Mindoro, Pampanga, Quezon, and Mindanao. Whenever possible, he works directly with Filipino fishermen and farmers because he believes our local produce deserves to stand shoulder to shoulder with the finest ingredients anywhere in the world.
That, perhaps, is what makes his philosophy so refreshing. Flores is not trying to imitate Japan. He is celebrating Japanese techniques while proudly showcasing what the Philippines has to offer.
Although Japanese cuisine remains his specialty, his culinary influences are wonderfully diverse. Filipino food will always feel like home, while Spanish cuisine holds special meaning because of his mother’s heritage. Years spent working in Dubai introduced him to Arabic and Indian cuisine, whose bold spices and generous hospitality continue to influence the way he thinks about food.
Ask him about his favorite cuisine, and he does not simply list dishes. Instead, he talks about stories. To him, every cuisine reflects the history, traditions, and identity of the people who created it. It is a reminder that food is one of the few things capable of transcending language.
One delicious plate at a time
His next chapter is already underway. This year, Flores will open Shokunin Robata, a concept centered on modern Japanese robata cooking and a more immersive dining experience. Beyond expanding his restaurant portfolio, however, his greater dream is to continue championing Filipino ingredients by working closely with local fishermen, farmers, and producers while proving that our homegrown products deserve recognition on the world stage.
Listening to Flores, I could not help but think about his father. I imagine he would be smiling if he could see what those childhood afternoons eventually became. The little boy sitting quietly beside him has grown into a chef serving thousands of guests, carrying forward not only recipes and techniques but also the generosity and love that first inspired him to cook.
It also made me wonder how many future chefs are unknowingly sitting beside their own parents today, watching them stir a pot or season a dish without realizing they are witnessing the beginning of their own story.
Parents often worry about the lessons they are teaching their children. The truth is, they rarely notice that the biggest lessons are never spoken.
Sometimes they are quietly served, one delicious plate at a time.
