Chef Julian brings Michelin-level precision to relaxed, personalized home cooking. He worked as Chef de Partie at Kali (✻), and as Sous Chef at Catch Hospitality Group in West Hollywood and Dialog in West Los Angeles, cooking for high-profile guests along the way. French, Italian, and New American cooking are his foundation, built on classic preparations and seasonal ingredients with a fresh, modern presentation. Think roasted chicken with potatoes fondant, Sunday gravy over farfalle, ribeye with a lineup of house-made sauces, and lemon-ginger chicken paillard for the week ahead. Julian is comfortable with vegetarian, vegan, gluten-free, kosher-style, and allergen-friendly menus, and he builds every week around what his clients actually want to eat. His approach is simple: listen closely, then execute each dish exactly to spec. Originally from Guilford, Connecticut, and a longtime admirer of Jacques Pépin's teaching, he believes the best meals are the ones that bring people together.