Julian Medina, chef-owner of Toloache and Toloache 82, Yerba Buena and Yerba Buena Perry, Toloache Taqueria, and Coppelia, has been creating refined Latin cuisine for 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 recognitions.
In 1999, Julian became Executive Chef of SushiSamba, a New York City Japanese-South American restaurant, and helped to open SushiSamba 7 and South Beach’s SushiSamba Dromo.
In 2003 Julian was appointed Corporate Chef of Sandoval’s Mexican restaurants. Julian’s direction garnered Sandoval’s Pampano two stars from the New York Times. Julian became the Executive Chef of Zocalo, located in NYC’s Upper Eastside, in 2004.
In August 2007 Julian opened his theatre district gem, Toloache Bistro Mexicano. Continuing the success, Julian opened the East Village’s Yerba Buena in June 2008, 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.
Chef Julian continues to open new restaurants throughout New York City, most recently Toloache Taqueria, Coppelia and Toloache 82. Julian resides in Manhattan’s Upper Eastside with his wife and daughter.