BARDA Restaurant in Detroit, Michigan: Meet the Chef
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED JULY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Javier Bardauil of BARDA Restaurant in Detroit, Michigan.
Executive Chef Javier Bardauil of BARDA in Detroit, Michigan
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in Buenos Aires, Argentina. Since the age of 23 I have cooked around the world and across continents. After culinary school in Argentina, I gained experience with Francis Mallmann in his Restaurant Patagonia Sur, and I have been featured on television, hosting the TV show “Cena y Cine”. I have written culinary articles for publication and have been invited by the Ministry of Culture to speak about Argentine regional food around the country. I had the opportunity to cook in Spain, France and Italy, which helped me shape my culinary style. Back in Argentina I was Culinary Director of Happening, one of the most traditional steakhouses, with locations in Buenos Aires and Santiago de Chile.
BARDA in Detroit, Michigan
Tell our readers an interesting fact or two about yourself.
Having had a formal training in culinary schools in Argentina and France, my culinary style is shaped by this experience along with my personal search and passion for open-fire cooking. These tools allow me to create dishes with no preconceptions, resulting in a freestyle way of cooking.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite dish at BARDA is the Glazed Beets. I recommend this dish because it is a very particular way to try beets. After cooking them three ways, we cut each one into thin petals and shape it like a flower, then lightly burn the ends. This process brings an unexpected and surprising texture to the palate.
BARDA in Detroit, Michigan
What are three ingredients that you simply couldn’t live without?
My way of cooking is very simple and minimalist. I am always focused on a few ingredients and cannot cook without fire, salt and lemon.
We love the art behind plating. What do you love about designing the perfect dish?
I love to play with negative space as an element in my dishes. I like to keep it clean and always focusing on the main ingredient.
BARDA in Detroit, Michigan
Tell us about one of the most creative dishes you’ve created?
Being inspired by Detroit and as an homage to the way the city is blooming, I came up with the idea of the Glazed Beets, which are presented as a blooming flower. It represents Detroit not only in its shape but also in its particular resilient seed, which is an heirloom Detroit beet.
BARDA in Detroit, Michigan
Share your most recent awards and accreditations with us!
In 2022, we had the honor to be Detroit’s first-ever James Beard Award’s “Best New Restaurant” finalist.
BARDA in Detroit, Michigan
