Renowned chefs Carlo Miguel and Luca Angioletti have unlocked the secret to crafting a delectable dish, a revelation they have put into practice in their respective kitchens, Burger Beast and Marco Polo Ortigas Manila’s Cucina. In an era of digital food platforms that emphasize intricate cooking techniques and extravagant presentations, Miguel and Angioletti remain steadfast in their belief that sourcing high-quality ingredients and adopting a creative, inclusive approach are the key ingredients to elevate any dish.
As world-travelled chefs, their experiences have not only honed their skills but also challenged their culinary philosophies. Experiencing diverse cultures has broadened their horizons, teaching them that food should not be confined to the limitations of a particular cuisine.
Culinary Director of CloudEats, former Corporate Executive Chef for Foodee Group Concepts, and President of the LTB Philippines Chefs Association, Chef Carlo Miguel has donned numerous hats throughout his career. He has managed several esteemed restaurants in the Philippines, including Sunnies Cafe, Mesa, Sala Bistro, and Todd English Food Hall. Miguel now brings his years of expertise and love for burgers to Burger Beast, a digital brand established in December 2019 that has taken the country by storm. Recently, they have opened their own physical store, allowing customers to immerse themselves in the multi-sensory experience of Burger Beast.
Miguel’s culinary creations at Burger Beast center around the Umami Burger, their best-selling item. The Umami sauce, which he spent over a year refining, is the essential ingredient that lends depth and flavor to their burger. Taking inspiration from Asian cuisine—the region they are located in—Miguel incorporates bold umami flavors using various Asian ingredients. Burger Beast’s approach to their buns and patties further reflects their creativity and inclusivity. Combining elements from Brioche and Hokkaido Milk Bread, their buns have a softer texture while providing a suitable vessel for the other ingredients. In terms of the burger patties, Miguel refers to them as “steak-style.” Rather than grinding and molding the beef, he freezes logs of ground beef and cuts them into patties, ensuring a crumbly texture that he believes enhances the eating experience.
Dubbed his “Burger Lab,” Burger Beast’s latest store will serve as an incubation site where Chef Miguel will experiment with and test new burger recipes before making them available. Among these experimental burgers are the Kimchi Bacon Cheese Burger and the Balsamic Blue Cheese Burger, which can be ordered from their secret menu. These particular burgers, however, are not suitable for delivery and should be consumed immediately.
Italian chef Luca Angioletti, now the Executive Chef of Marco Polo Ortigas Manila’s Cucina, places utmost importance on quality ingredients. While technique is crucial in cooking, Angioletti believes that without top-notch ingredients, the true potential of a dish cannot be realized. With over 20 years of experience working in acclaimed restaurants across various countries, Angioletti’s culinary philosophy strikes a balance between tradition and innovation. He respects the characteristics of local ingredients while applying modern cooking techniques to elevate each dish.
Angioletti’s passion for preparing food stems from his observations of his grandmother’s cooking while growing up, and his travels around the world have only deepened his love for diverse culinary traditions. At Cucina, Marco Polo Ortigas Manila’s restaurant on the 24th floor, Chef Angioletti’s creations will showcase the best quality ingredients sourced from the local market, enhanced through innovative techniques and creativity.
Discover the culinary delights of Chef Luca Angioletti at Cucina, located on the 24th floor of Marco Polo Ortigas Manila.
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