From a humble kitchen in Bacolod City to the opulent dining halls of Qatar, Joseph Ballados has carved an inspiring culinary journey that speaks of talent, perseverance, and an unwavering love for his craft. At just 33 years old, he now stands as one of the youngest and highest-paid Filipino brand chefs in Qatar and the Middle East, a recognition he humbly embraces. “Being the youngest and one of the highest-paid Filipino brand chefs in Qatar could be an exhilarating experience for me. It’s a great sense of pride in representing Filipino cuisine on a global culinary stage, especially in the Middle East,” Joseph shares with TGFM.
Rising through the ranks with determination
Joseph’s culinary story began in Bacolod City, a place known for its rich flavors and culinary heritage. Raised in a family that loved cooking, he discovered his passion for food at an early age. “I grew up in a small town in the Philippines, Bacolod City, from a family that loved to eat and cook different authentic Ilonggo dishes. I learned traditional recipes from my mother and experimented with flavors,” he recalls.
At 18, Joseph took a leap of faith and moved to Qatar, where he started as a line cook in a popular restaurant. He worked tirelessly, honing his skills and mastering Japanese fusion cuisine. His dedication did not go unnoticed. Just two years later, he caught the attention of the head chef, who became his mentor, guiding him to rise through the kitchen ranks. Joseph’s innovative approach, blending Japanese flavors with Middle Eastern spices, became a hit among diners, and he quickly rose to the position of head chef.
But his journey did not stop there. His culinary artistry and ability to connect with guests soon earned him the position of brand chef for Aruya Ventures. Today, he oversees world-class restaurant brands celebrated for their unique fusion of flavors.
Representing Filipino cuisine on a global stage
Joseph’s remarkable achievements caught the attention of Chai Wu London by Harrods, one of the world’s most prestigious restaurant brands. Being appointed as the brand chef for Chai Wu was a moment of pride and excitement. “I felt fulfilled and had mixed emotions, but I knew I had made it during the day of the interview because of the positive feedback I received from the board members,” he shares.
As a proud Filipino, Joseph is eager to showcase his roots on the global stage. “Filipino culinary talent stands out globally due to our hospitality—it’s in our blood. Our diverse archipelago is an endless source of flavors,” he explains. His vision for Chai Wu includes introducing a reimagined version of Bacolod’s famous Chicken Inasal, infused with Japanese Yuzu, a twist he believes will captivate local Arabic palates.
A message of hope for aspiring chefs
Despite his rapid rise, Joseph remains grounded, never forgetting the values that shaped him. His advice for aspiring Filipino chefs is simple yet powerful. “Stay curious. Always seek knowledge. Never stop learning about new cuisines and trends. Be creative. Experiment with flavors and presentation,” he advises.
He also emphasizes the importance of maintaining a clean and organized kitchen. “A well-organized kitchen promotes efficiency and safety. Develop good habits around cleanliness to ensure food safety,” he says. But beyond the technical skills, he believes success comes from a strong support system. “Of course, my mom taught me everything when I was young, and my family has always supported my chef life since day one. Always seek guidance from God to lead the way for every decision you make.”
