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Our Chefs    
 
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Executive Chef Julian James
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Our team of professional chefs and service staff at Le Saucier is led by Executive Chef Julian James . His previous experience in the arts and the corporate world gave him the opportunity to travel extensively to over 40 countries around the world and enjoy a variety of local dishes from different continents, a privilege that many chefs would envy. Chef Julio James inspiration came from his collaboration with the native chefs who kindly shared their traditional secrets with him. He reinterpreted these traditions and designed unique recipes that are included in our menus. He effectively creates a new culinary world where the flavors are intensified and the presentation unparalleled. There is something magical and unconventional in his kitchen where there are no boundaries. He describes his kitchen as constantly evolving where each cycle is more important than the last one.

For Chef Julian James , one of the most exciting ways to experience the culture of a country is through its cuisine and the best way you can draw parallels and differences is something that is enjoyed with all senses because that experience will always remain in one’s memory. He had the privilege of tasting the delicious grilled octopus from street vendors in Chubu region in Japan, the traditional ceviche along with funny and spicy aphrodisiac stories from fishermen in Peru, a sophisticatedly prepared plate of barramundi at the Four Seasons in Nevis and a delicious and juicy lamb in the magical Patagonia Argentina. He has difficulty in determining what his favorite is. He brings with him beautiful memories of his travels to Thailand, Mexico and Morocco where he discovered exotic spices and condiments. These experiences have merged with his formal training at the prestigious French Culinary Institute in NY in along with his Latin heritage which allowed him a unique perspective and an attitude of celebration of life that is evident in his dishes.

Chef Julian James had the honor of working closely with the diplomatic community, in charge of all aspects related to these events including all the required protocol. He has fond memories of his beginnings as a recent graduate of French Culinary Institute, accepting an internship at a restaurant in Beijing, China. At the invitation of world famous Spanish chef Jose Andres, he went to Washington DC to learn about his cuisine that resulted in such an enriching experience that he dared become a restaurateur by launching a fine dining restaurant that served Asian-Latin Caribbean cuisine with a prestigious boutique Hotel in Cartagena, Colombia. He also recently participated as a consultant chef to develop a restaurant in Buenos Aires serving cuisine that is influenced by the traditional European roots of Argentina while pairing the recipes with great wines.

Le Saucier welcomes Chef Julian James, where he is supported by an excellent team of professionals. New York is his home, which he describes as a city passionate about its own unique pulse and rhythm, where he can practice his favorite hobby of visiting vegetable, fish, and all the different markets where he can always find fresh products and ingredients for preparing his new and innovative recipes that reflect much of the diverse communities that make up this city.
  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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