At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Introducing Janrikk Millan.

 🕒 5 min read

Currently

Head Chef, Grazie Ristorante Vaughan, and owner of pop-up burger shop JABS (Just Another Burger Spot), open bi-weekly on Sundays.

Formerly

In Toronto: The Marlowe Restaurant & Bar, The Bedford Academy, St. George's Golf and Country Club. In California: Brix Napa Valley.

Favourite dish to make right now

Anything that has something to do with dough - doughnuts, sourdough bread, starters, pizza. I just love experimenting.

Last cookbook purchase

Hamburger America by George Motz and The Flavour Bible by Karen Page and Andrew Dornenburg.  

Have you read it/tried any recipes

I've read most of it (Hamburger America), but I still have some pages left. It’s one of the books that really got me started to start JABS. This book doesn't really have any recipes, but it was a source of inspiration. We came up with our own recipes, such as  pickling our own house pickles and Atchara (papaya relish/|slaw).

One dish or ingredient you’d like to see gone from menus

Sliced black olives. Not a fan.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

I am very excited to see a lot more of Filipino-inspired dishes. There have been a few places doing great things like this in Toronto. When I first started my culinary journey,  there was only a handful of Filipino restaurants. They're usually hidden in the back of Filipino mom-and-pop grocery stores.

Biggest influences

My wife, my dad, my family and friends. They've always kept me on track and have always been supportive. They've taught me to stay humble and focus on my goals.

If you could eat at any restaurant in the world

Toyo Eatery in The Philippines, Noma by René Redzepi, and most importantly, any mom-and-pop restaurants around the world.

Last thing you ate

Ramen from Kinton Ramen at Yonge & Sheppard. We also had Gyoza and Spicy Karaage Chicken.

Three must-have ingredients always in your fridge 

Eggs, Atchara, Tocino/Longanisa -sweet and spiced.

Guilty pleasure

Any Filipino dessert - halo halo, turon, sapin sapin, etc. 

Top 3 favourite Toronto restaurants

Chu Son Ok, Inspire Restaurant, PAI 

Top 3 favourite Toronto bars

Nomé Izakaya, Seoul Shakers, Bangarang, Mum's The Word (RIP)

Go-to drink

Vodka Soda, Jameson, CC and ginger ale.

One habit you have in the kitchen that you should lose, but can’t seem to shake

Being on my phone and always checking social media. Pretty sure anyone and everyone can relate. 

And one habit you have in the kitchen that will inspire young chefs 

My determination to work, willing to learn from everyone from Netflix cooking shows to my past chefs and colleagues, and get better every single day. To have the right attitude and always be a team player. 

Hidden talent

I thought I was going to make it to the NBA. I mean I was good at basketball.

Best career advice you ever received

“Always give it 100 per cent. Keep your head up. Life shouldn't be stressful and always have fun.” My Dad. He's always had my back whether I was up or down.

Worst career advice you ever received

Nothing really. I've been fortunate to be surrounded by people who've given me useful career advice.

Your advice for a young cook starting out in the business

Be a sponge and soak everything in. Always focus, learn and get better every day. Have the right mentality and attitude and be open minded.  Always give 110 per cent effort on whatever you're doing. Don't stop learning. Don't be afraid to try new things, and most importantly, taste and smell the food.

In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.     

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