Justin Paul

The Path

Hotel cooking in Goa set the base for Justin Paul’s professional kitchen practice: from 1997, the chef worked at The Leela hotel before moving to Macao as Senior Chef at The Golden Peacock, The Venetian Macao. The later shift into ownership at M&M Hut in NAPE, Macao from 2023–2024 added the pressures of operating a restaurant to the discipline of production cooking. Independent cooking now defines the work at Justindia, where Justin has been chef and owner since 2024. The table is built from experience across hotel kitchens, senior kitchen responsibility, and restaurant ownership.

The Work Today

Consistency, development, ingredient search, and new dish creation are the stated working standards: “I focus on being consistent and develop constantly, looking for new ingredients and creating new dishes.” In practice, Justin’s arc runs from continental and garde-manger discipline into Macau restaurant ownership, with the craft measured by repeatability as much as by expansion.

Signature

Chicken cafreal is listed among Justin’s signature dishes.

In Their Words “I focus on being consistent and develop constantly, looking for new ingredients and creating new dishes.” “Slowly we moved up to making different dishes and sauces.”

Acclaim

Recognition attached to the kitchens includes a Seventh consecutive Michelin star for The Golden Peacock (2020), Bib Gourmand for Justindia (2025), and Two-diamond rating for The Golden Peacock.