Catering

Chef Julian’s background in art and his achievements in the corporate world allowed him to travel extensively and have the privilege of sampling regional culinary diversities more than most chefs would hope 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 to the sophisticated barramundi entrees of the Four Seasons in Nevis and the tender and juicy Patagonian lamb in Pampas, Argentina. He was introduced to uncommon 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 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.

Accumulating informative comments from a diverse group of clients while working in Chile as director of operation of a production company, that organizes fund raising events for the diplomatic community, he decided to pursue 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 interpreting each recipe influences from many cultures with finesse. 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 found the city extremely amazing. He got attracted by the vibe in this city. New Yorkers are very interested in the latest tidbits from the food and dining industry. He is currently the Executive Chef of Le Saucier. 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 experience of the culinary world.

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