Chef Antonio Jose Reyes
AJ has a degree in Bachelor of Science in hotel, restaurant and institution management – culinary arts track. He has nearly a decade of work experience in hotel restaurant and in international Cruise Line.
Philosophy: “Repetition and normalcy give me the blah.. I enjoy experimenting with local ingredients and flavours. I up the ante in what i do – I go for the unusual, artful, risky.”
Vision : “I want to create new standards in the local and global culinary scene. I want to ignite appreciation and passion for food not only with our guests, but also our employees.”
Chef Jose Sarabia
José’s career began early on; after graduating at the age of 19 he decided to leave his home country and start a culinary journey. He traveled from Spain to Germany where he worked in some restaurants, and then he moved in The Netherlands to keep learning the north European Cuisine.
After he planned to move out of Europe, and he landed in the Middle East where he got the opportunity to work for Michelin Chefs as Jean-George Vongerichten, Quique Dacosta and Björn Frantzén. Working with those Chefs made him ready to define his own culinary style and bring it to The Maldives where he worked for a year. Right now José just settles in The Philippines as the Executive Chef at Feliz Hotel Boracay bringing the Hispanic Latin flavors to the islands.
Chef Justine Baradas
Chef Justin Christian Baradas, currently the Chef de Cuisine of Restaurant 101, was an alumnus of Enderun Colleges and an apprentice of Chef Thomas Wenger.
Through the Ducasse Institute internship program of Enderun Colleges, he completed his internship at Le Jules Verne, a Michelin-starred restaurant in the Eiffel Tower at Paris, France.
He also worked at various restaurants in the metro namely Top of the Citi by Chef Jessie and Mecha Uma. At only 24 years old, Chef Justin is living up to his name as the first Filipino Chef de Cuisine at Restaurant 101.
Chef Mikko Reid-Quimora
Chef Mikko was selected among the 10,000 of other applicants to work with NOMA restaurant, the world’s re known restaurant winning the Restaurant magazine award for The World’s Best Restaurant three years in a row, from 2010 to 2012. It won the award again in 2014.
He now wants to bring the Nordic madness in to the Philippines. Highly influenced by the NOMA touch, he now will add a Filipino twist to his creative Nordic style..
Each dish has a story and he will tell the tale..
He now wants to bring the Nordic madness in to the Philippines. Highly influenced by the NOMA touch, he now will add a Filipino twist to his creative Nordic style..