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Spotlight Meet The Chef: Justin Baradas

Meet The Chef: Justin Baradas

Meet The Chef: Justin Baradas
By Philippine Tatler
March 21, 2018
We talk to the head chef at Enderun's Restaurant 101 and find out how he navigates the dining scene. Scroll through to know more:
At the Gout de France Media Launch 2018
At the Gout de France Media Launch 2018

What was the greatest lesson you learned cooking at Le Jules Verne that you brought to Restaurant 101? 

I learned that when working in a restaurant, you should always find the balance between speed and quality. You can never focus on just one. 

What inspires you both in the kitchen and out?

When cooking, I always keep the satisfaction of my guests in mind. I don’t want them leaving with just an “it’s okay” experience. 

What would you like to tell people when they are eating your food?

“I hope you enjoy”. Most of the time I put some of my experiments on the menu, hoping that people would like it.


What are your favourite ingredients? Or what food/ingredients are always in your pantry?

I would always have mushrooms somewhere in my chiller. They are just full of umami and it’s a very versatile ingredient. 

What challenges have you encountered in the F&B industry that have made an impact on you?

Mostly age. I was lucky to be trusted with my position now, so my major challenge is to prove to the others that i am able to lead a kitchen with my limited years in the industry.

Which celebrity would you want to have try your food and get feedback from? Why?

Bruce Ricketts. He was one of my mentors before, and it would mean so much to me if I could show him how I developed as a cook. 

What do you cook for yourself when you are at home?

Scrambled eggs and toast.

How do you see Filipino cuisine evolving over the next few years?

More and more chefs are starting to take Philippine cuisine and evolving them to suit the international palate, and each of them has their own take on certain dishes. But personally, i always try to keep the authenticity of the taste of the Filipino dishes that we grew up with.

What influenced you to become a part of the culinary world?  What is it that you love about food?

It was my grandmother who started me in the kitchen when I was small. Since she had a catering business before, I got to help her whenever I would visit on the weekends.

I love food mainly because I love eating.

To know more about Gout de France and Restaurant 101, you may visit:


Spotlight Meet The Chef


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