Julie E. Farias

Private Chef - Private Chef Confidential - Boerne, TX

(2025-09)

Executive Chef - William Chris Vineyards - Hye, TX

(2023-10 - 2025-03)

Chef - Frenchette - NYC

(2022-10 - 2023-10)

Consulting Executive Chef Projects - Consulting Executive Chef Projects

(2020-09 - 2022-09)

• Chateau Saillard/ Pouille, France/ Chef for Vendage
• aViNe Restaurant/ Bourre, France/ Opening Chef for Troglodyte Restaurant
• Figure 2 Ranch/ Van Horn, TX/Sous Chef
• Mother Duck/ LES/ Japanese Izakaya & Sushi
• Inday Restaurant/ NYC/ Fast Casual Indian Concept

Corporate Culinary Director - GrandLife Hotels - New York, NY

(2014-08 - 2020-05)

Properties: Soho Grand Hotel (Grand Bar, Club Room, Gilligan's Oyster Bar), The Roxy Hotel (Roxy Lounge, Paul's Cocktail Lounge, Roxy Cinema, The Django Jazz Club)

• Oversaw all R&D, project management and menu development, generating over $20 million in annual revenue
• Communicated all culinary developments and changes effectively with sales, marketing, PR, accounting and executive teams
• Established annual plans and budgets across all outlets
• Conducted monthly quality control evaluations and modify menus as needed
• Hired and trained all culinary staff across hotel outlets, supervising over 60 employees

Consulting Executive Chef - Cherry Restaurants - NYC

(2012-10 - 2016-02)

Properties: Cherry at the Dream Hotel Downtown, Cherry Izakaya

• Created and implemented a Japanese menu for Cherry, a 130-seat full service restaurant located in the Dream Hotel Downtown, and Cherry Izakaya, its sister location
• Oversaw menu conceptualization, recipe development, costing, R&D and chef training for concept earning $5 million in annual revenue

Consulting Executive Chef - Thompson Hotels - NYC

(2008-10 - 2012-09)

Properties: Thompson Hotel LES (NYC), Gild Hall (NYC), The Smyth (NYC), Hotel Victor (Miami), Hotel Sax (Chicago)

• Established Asian, Italian and New American menus in hotels' full service restaurants, including private dining, in-room dining and events
• Managed all food and labor costs, menu development, recipe archiving and inventory for hotels with an average of $10 million in revenue
• Effectively trained all Executive Chefs, Sous Chefs and Line Cooks for all menu concepts and revenue centers
• Collaborated with Chef Susur Lee to maintain all menus for Restaurant Shang during transitional phase

Corporate Executive Chef - Jonathan Morr Restaurant Group - NYC

(2006-10 - 2008-08)

Properties: Bond St Restaurant (NYC, Beverly Hills, Miami), Thompson Hotel (Beverly Hills), Mainland Restaurant (Las Vegas), Hotel Oceana (Santa Monica)

• Oversaw kitchen and menu design for $7 million upscale restaurant specializing in Asian cuisine in the Palazzo Hotel & Casino, Las Vegas
• Created IRD menus for Oceana Hotel and Thompson Hotel
• Trained staff and executed new recipes for Bond St. New York, Miami and Beverly Hills

Executive Chef - iCi restaurant - Brooklyn, NY

(2004-01 - 2006-08)

Owner: Laurent Saillard

Line Cook - Restaurant Daniel / Dinex Group - NYC

(2002-08 - 2003-11)

Executive Chef: Daniel Boulud

Line Cook - Le Bernardin - NYC

(2002-05 - 2002-08)

Executive Chef: Eric Ripert

Line Cook - db bistro moderne / Dinex Group - NYC

(2001-05 - 2002-05)

Executive Chef: Jean-François Bruel

Line Cook - Café Boulud / Dinex Group - NYC

(1999-08 - 2001-05)

Executive Chef: Andrew Carmellini

Line Cook - Le Cirque - Las Vegas, NV

(1998-12 - 1999-08)

Executive Chef: Marc Poidevin

Opening Sous Chef - Four Seasons Hotel - Las Vegas, NV

(1998-12 - 1999-08)

Executive Chef: Wolfgang von Wieser

• Assisted in opening of non-gaming hotel at Mandalay Bay Hotel & Casino

Line Cook ACF apprentice - Four Seasons Hotel - Austin, TX

(1993-09 - 1998-11)

Executive Chef: Elmar Prambs

• Enrolled in ACF work study apprenticeship program, completed training on all stations in kitchen, including purchasing and room service

Bachelor of Business Administration - Food Business Leadership - Culinary Institute of America (2027-12)

Master Certificate - Food Service Management - Cornell University School of Hotel Administration (2017)

Associates Degree - Occupational Studies - Culinary Institute of America (1998)

Apprenticeship Program - American Culinary Federation (1997)