Featured Chef May 14, 2012

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Julian Baker

Executive Chef

Toscana Divino Downtown


"Creating the menu for Toscana Divino was a pleasure for me as it took me back to the joys and experiences I had while in Tuscany, Italy." - Chef Julian Baker



Chefs > Toscana Divino > Julian Baker


Chef Recipes 1

Pici w/ Duck Ragu

Pici w/ Duck Ragu • Recipe

Have a dinner party? For a deliciously rich dish try Chef Julian Baker's Pici with Duck Ragu from Toscana Divino!



Profile

Julian Baker

Executive Chef

Toscana Divino Downtown

Born in Sheffield, Northern England, Julian Baker, gained his initial apprenticeship with Chef Adrian Machin as a teenager working at the Beauchif Hotel. He studied Culinary Arts at the Castle Culinary School where he graduated with honors of Distinctions. Upon completion, Julian moved to London to work under Chef Anton Edelman at the world renowned Savoy Hotel. Julian earned positions of Chef di Partie, Entremetier and Saucier, before taking on a Sous Chef position.

With three years of Hotel experience, Julian returned to Northern England to work at the Michelin rated restaurant, Fishers of Baslow Hall. At the small country house in Derbyshire, Julian worked under Chef Max Fisher where he studied the art of Fish Cookery and in 1995, helped the restaurant gain the accolade Egon Rony Restaurant of the Year Great Britain. Upon deciding to work in the United States, Julian returned to the Savoy Hotel London where he enhanced his knowledge of pastry.

In 1997, Julian traveled to Kennebunkport, Maine to cook at the Relais & Chateaux Hotel, The White Barn Inn, working under Chef Jonathan Cartwright and through his tutelage, grasped the business undertakings through the eyes of a Chef.

Upon completion of his experience, Julian returned to Europe where he discovered his enthusiasm for the Italian kitchen working in Milan, Trentino, and Tuscany. With the love affair for Italy and its Italian fare, he was able to develop a savoring palette for wine.

In joining Bice restaurant group, Chef Julian departed for New York City to cook at the renowned Bice in Manhattan. Julian then journeyed back to Europe once more to open Bice restaurants in Barcelona, Monte Carlo, Madrid, and Luxembourg. In 2001, an opportunity arose and Julian made a permanent relocation to the United States and opened Bice in Pasadena, California, Orlando, Florida and Houston, Texas.

With the opportunity to open The Cardozo Bar & Grill, located at the Estefan owned hotel on Miami’s Ocean Drive, Julian returned to Florida. The following year Julian moved to the Hotel Victor, ocean drive Miami to oversee the launch of the Bice café along with Café Milano, palm beach.

In 2010, when Julian was approached about Toscana Divino, he realized the concept would help satisfy his love for Italian food and especially the region of Tuscany. Returning to Tuscany, Florence, for the summer of 2011 Julian started the process of menu planning for Toscana divino.

Residing now for a few years in Florida, Chef Julian looks forward to offering Toscana's guests, through his experiences, a taste of Tuscany in the heart of Miami. With his broad knowledge and worldly experiences, Chef Julian relays to others the significance of attention to detail, quality and high standards. Along with his noteworthy values Chef Julian continuous to progress and enrich his experiences.


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