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Our Chefs    
 
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Executive Chef Julian Alvarez
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Chef Julian’s background in art and his achievements in the corporate world allowed him to travel extensively and gain the privilege of sampling many regional culinary diversities more than most chefs could hope for in a lifetime. He has sampled simple dishes like grilled squid from a street vendor in the Chubu Region of Japan and the rustic and traditional Peruvian ceviche that came with legendary aphrodisiac stories. He has tried sophisticated dishes such as the barramundi entree of the Four Seasons in Nevis and the tender and juicy Patagonian lamb in Pampas, Argentina. He was introduced to uncommon and exotic spices while he was in Thailand, Mexico, and Morocco. These experiences combined with his intensive training at the French Culinary Institute in New York give him a unique perspective in food preparation and presentation on each of his culinary innovation. He excels at applying all the techniques and balancing exquisite tastes to create dishes that truly speak of the celebratory attitude in the way we eat today.

Working in Chile as the Director of Operations of a production company that organizes fund raising events for the diplomatic community, he was in charge of all aspects of major events which included food service for up 1,000 invited guests. Being very detailed oriented, he was never satisfied with any of the food nor service that the caterers provided. This made him decide to find a way to become part of the hospitality industry. He enrolled at the French Culinary Institute in New York where he had the opportunity to work alongside world renowned and award winning chefs. After graduating from FCI, he accepted an internship in Beijing China. From being a chef de cuisine he became a restaurateur when he opened his first restaurant in a boutique hotel in Cartagena de Indias serving Asian-Latin fusion cuisine. The success was immediate thanks to his boundless energy, passion to cook and his excellence in interpreting with finesse, each recipe that had influences from many cultures. After 2 years of success, he moved to Argentina to work as a consultant to develop and open a trendy and upscale restaurant in Buenos Aires that reflected his avant-garde approach to classic cuisine with food friendly wines that provide a perfect sipping and dining experience.

Julian now works and lives in NYC. He loves the mix of cultures, and finds the city extremely amazing. He got attracted with the vibe in this city and is fascinated by New Yorkers who are very interested in the latest tidbits from the food and dining industry. His menu is inspired by his personal and professional experiences with emphasis in sustainable and seasonal dishes. His unique cuisine of healthy and flavorful food with subtle technical interventions, give Le Saucier clients a full and grandiose experience of the culinary world.
  julian@lesaucierny.com
 
 
 
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Sous Chef Takita Ochi
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Sous Chef Takita details coming soon

 

 

 

 
  takita@lesaucierny.com
 
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