Julian Perez

Growing up in Los Angeles, I had a strong affinity for movies. However, my trajectory shifted when I began working at El Mercadito in Boyle Heights, initially as a dishwasher. It wasn't until I transitioned to the cooking line that my passion for culinary arts ignited. Seeking to broaden my knowledge, I ventured to London, where I gained exposure to high-end dining and contributed to the launch of a prestigious restaurant. Prior to my London journey, I served as a sous chef for the Rams, honing my skills in a professional kitchen environment. Upon returning to LA, I explored various roles in the culinary industry, including positions at a staffing agency and a food production company. My journey then led me to Chicago's Alinea, renowned for its three Michelin stars, where I continued to refine my craft and adopt innovative cooking techniques. Subsequently, in New York City, I played a pivotal role in the inception of a distinguished restaurant, acquiring invaluable leadership experience and insight into the intricacies of restaurant management.