Medina Julian 350x350 - Medina, Julian

Julian Medina

Biography

Julian Medina, chef-owner of Toloache, Toloache Thompson and Toloache 82, Coppelia, Tacuba HK, Tacuba Cantina Mexicana has been creating refined Latin cuisine for over twenty years. Raised in Mexico City, Julian’s inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City by Chef Richard Sandoval; later Julian was appointed as Chef de Cuisine of Sandoval’s 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’s.

August... READ MORE

Julian Medina, chef-owner of Toloache, Toloache Thompson and Toloache 82, Coppelia, Tacuba HK, Tacuba Cantina Mexicana has been creating refined Latin cuisine for over twenty years. Raised in Mexico City, Julian’s inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City by Chef Richard Sandoval; later Julian was appointed as Chef de Cuisine of Sandoval’s 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’s.

August 2007 Julian opened his theatre district gem, Toloache Bistro Mexicano. Continuing the success, June 2008 Julian opened the East Village’s Yerba Buena, boasting a diverse pan-latin menu. Yerba Buena Perry opened in the West Village in 2009. Both restaurants have been highly recognized.

Chef Julian has been featured in many publications, including The New York Times, and The New Yorker, and on notable television shows. In 2010 Sam Sifton, famed New York Times food critic, gave Toloache one star along with an applauding review. In March 2011 Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.

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What is your favorite NYC restaurant? And what is your go-to dish? Vietnaam Restaurant. Laksa Soup with chicken.
What is your ultimate meal? Probably going back to Lyon to have a dinner at Bocuse of Truffle Soup, Turbot, Filet of beef with foie gras and a cheese plate.
What three things are always in your pantry? Valentina hot sauce, a good quality soy sauce, sea salt from Sicily, Sherry vinegar from Spain, and dry chiles.
If you weren't a chef, what would you be? A doctor.
If you could cook with anyone, who would that be? Paul Bocuse or Jaque Pepin.
What’s your favorite NYCWFF memory? The first Tacos and Tequila that I participated in, which was hosted by Bobby Flay in Soho was a great event. I had the pleasure of meeting Guy Fieri and his team, and it was great to hang out with all the other chefs from Food Network.