Thu, 11 July 2019
Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.
Success Quote or Mantra:
In this episode with Julian Medina we will discuss: