Valencia Julian 350x350 - Valencia, Julian

Julian Valencia

Biography

Julian Valencia is Executive Chef and Partner at Ani Ramen House in New Jersey established in 2014. In his role, he oversees the kitchen operations of all Ani Ramen locations.

Julian has spent over 15 years learning and perfecting the art of Japanese cooking. Born in Colombia, Julian and his mother emigrated to New York when he was 15. Upon graduating from high school, he began working at Aki, a Japanese restaurant in the West Village where his fascination with the flavors, ingredients and techniques of Japanese cooking began. His immersion in the culture and... READ MORE

Julian Valencia is Executive Chef and Partner at Ani Ramen House in New Jersey established in 2014. In his role, he oversees the kitchen operations of all Ani Ramen locations.

Julian has spent over 15 years learning and perfecting the art of Japanese cooking. Born in Colombia, Julian and his mother emigrated to New York when he was 15. Upon graduating from high school, he began working at Aki, a Japanese restaurant in the West Village where his fascination with the flavors, ingredients and techniques of Japanese cooking began. His immersion in the culture and history of Japan and learning all aspects of traditional and modern Japanese cuisine continued while working as a chef in several New York City restaurants.

Julian’s unique style of food is representative of the cultural diversity found in America, his love for food and respect for each ingredient. His philosophy is that cooking well requires not only a good recipe, but the desire to offer your customers the best; just like our moms do at home.

In 2014 a chance meeting with Luck Sarabhayavanija owner and founder of Ani Ramen House resulted in a great partnership and friendship. The rest is history. The duo has opened 4 locations with 3 more slated to open by the end of 2019.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Taiwanese Gourmet located on 84 02 Broadway Elmhurst Queens. They have a great variety of authentic traditional dishes from Taiwan. They use ingredients such as: duck intestines/blood and tongue. When I'm not feeling that adventurous my go to dishes are: Ma Po Tofu and Chinese watercress spinach sauteed in garlic. What is your ultimate meal? Colombian Breakfast! These are hearty, filling and comforting. Colombians take breakfast very seriously. They say: " Eat like a King for breakfast, a Prince for lunch, and a Pauper for dinner." What three things are always in your pantry? Soy sauce, sake and mirin. If you weren't a chef, what would you be? I don't imagine doing anything different. I tried going into a different industry once, and I ended up right where I belong. If you could cook with anyone, who would that be? I have a long list of chefs I'd like to share a kitchen with, but at the end of the day, there is not a greater feeling of satisfaction than cooking alongside anybody that shares the same passion I have for food and hospitality. What’s your favorite NYCWFF memory? This is my first time at the festival.