CMD Supper Club will stage a special dining event, La Mira: From Seed to Sea on 8 September 2025, at Franklin’s in Thornbury. The evening will highlight the artistry of two internationally recognised chefs whose careers reflect both heritage and innovation.
Leading this experience are Chef Morris Danzen and Chef Nouel Catis. Though their journeys have unfolded on different continents, both chefs share a passion for weaving stories into food. Their work reflects cultural roots shaped by the Philippines and enriched by global experiences, creating dishes that resonate with memory while pushing boundaries.
Chef Morris Danzen
Morris Danzen Catanghal, originally from Calumpit, Bulacan, developed his skills in the kitchen at a young age, often cooking for his family. His culinary journey took a decisive turn in Italy, where he helped revive his in-laws’ trattoria by introducing Filipino-Italian fusion dishes under the concept La Bottega Fusion Cuisine.
His career reached a milestone when he became Grand Champion of the Italian cooking competition Gino Cerca Chef, prevailing over nearly 2,000 competitors. This recognition opened doors for him to further develop his Filipino-Italian approach to food.
Today, Morris is based in Melbourne, where he continues to merge his Filipino roots with Italian influences. His projects, including the Filipino supper club Adobros, explore food as a way to build connections across communities.
Chef Nouel Catis
Nouel Catis, also known as Nouel Omamalin, hails from Dipolog City in the Philippines. His global career has included roles in prestigious establishments such as the Burj Al Arab in Dubai, along with culinary posts in Fiji, Jordan, China, and the Maldives.
He became widely known in 2021 for co-creating the Dubai Chocolate, a pistachio-tahini filled milk chocolate bar coated with kadayif (shredded filo). The dessert went viral on TikTok in 2024, sparking international recognition and inspiring countless imitations.
Nouel has since built a reputation for combining nostalgia with innovation in pastry and dessert design. His creations – ranging from the viral chocolate to concepts like Baby Dynamite – reflect both artistry and cultural memory. In 2024, he was named an Emerging Global Filipino Icon by The Global Filipino Magazine.
The Menu
The La Mira menu draws inspiration from the spice routes of Dubai, the rustic elegance of Italy, and the soulful kitchens of the Philippines. It is presented as a six-course experience:
First Course – Kulawo
Smoked eggplant and potato millefouglie with roasted tomato emulsion, laing sauce, pecorino, and annato oil.
Second Course – Cannolo Sbagliato
Wagyu beef mantecato, ricotta mousse, pomegranate-infused gaspacio, candied orange, Sicilian cannolo tuile, fresh oregano, and Tibuok salt.
Third Course – 0 Waste Philosophy
Local fish sinugba, Carnaroli, Dubai black lemon, cauliflower prepared three ways, and spicy mango.
Fourth Course – Adobo Chocolate
Braised ox cheeks, saffron potato, rocket and mint pesto, beetroot emulsion, adobo chocolate jus, and smoked paprika.
Fifth Course – Lychee, Mint, Hibiscus
Sixth Course – Haram
Spiked ube Napoleones, ube namelaka with lambanog, filo pastry, pili nut, latik, and pandan crème anglaise.
Event Details
Franklin’s, 646 High St, Thornbury VIC
Monday, 8 September 2025
Two seatings
5:00 pm
8:00 pm
Limited to 25 guests per session
Bookings: https://buy.stripe.com/5kQbJ1gpD0Kd15h5Yd4Vy0g
With seating capped at 25 per session, La Mira: From Seed to Sea is designed as an intimate dining experience where every dish reflects a story of migration, innovation, and cultural expression.
