Chef Julian Medina From a Family Kitchen to a Global Brand With Purpose. J ulian Medina, acclaimed chef-owner of El Fish Marisqueria, and El Verano Southampton, has been creating refined Mexican cuisine for 20 years. Toloache, Coppelia, Tacuba, La Chula Taqueria, Raised in Mexico City, Julian was inspired by his father’s and grandfather’s authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City and enrolled in the French Culinary Institute, graduating with recognition. Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City and garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows.
@chefmedinanyc www.chefmedina.com
In 2010, The New York Times’ food critic Sam Sifton praised Toloache’s food and service and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.
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