You hunger for short rib braised by a three-star Michelin chef that lets your knife goes untouched. A cabernet selected by one of the world’s 186 Certified Master Sommeliers that changes what risotto means to you, and absinthe expertly prepared to follow today’s selection of scallops.
The credentials of our roster of culinary talent go beyond expert training and esteemed awards. Take a bite, and you’ll know.
Jean Philippe Patisserie Chocolates
Chef Jose Picazo
Chef Picazo has extensive experience with restaurants beginning with one he opened himself in a small town called Pozuelo, next to Madrid, Spain. His restaurant was decorated by a designer from Washington, D.C., who soon became his girlfriend. Picazzo’s disbelief in long distant relationships brought him to the United States in 1998 where he began work with Jose Andres at Jaleo for 7 years.
He continued to work at several restaurants, including a Tapas and Sushi restaurant in Washington, D.C. called Perry’s. At the time, Award-winning Chef Julian Serrano was looking for an Executive Chef for the opening of Julian Serrano in ARIA. Chef Serrano visited him in D.C. and was immediately impressed. He was offered the position and is currently working with Chef Serrano.
In his years working with numerous chefs, Picazo has utmost respect for Chef Serrano. He said “A good chef doesn’t need to stay in the kitchen. Its like a composer of an orchestra, they don’t need to play all the instruments to make it work. However, Julian is the composer that also knows how to play it all.”
At Julian Serrano, Chef Picazo tries to bring as many ingredients from Spain as he can in order to prepare dishes that will give customers the closest taste and experience to what they would have in his home country. His favorite dishes at Julian Serrano are the Mediterranean Bass and Ahi Tuna Tempura. Stop in yourself and try the delectable interpretations of native Spanish cuisine.