CHEF JULIEN CASTILLO
Chef Julien Castillo was born and raised in the Bronx, where a household full of strong women, especially his grandmother, laid the foundation for his life in the kitchen. Watching her cook and tend her garden with equal care, Julien first came to cooking out of necessity, wanting to lighten the load at home. What began as a practical act quietly grew into a creative calling.
Chef Julien got his start at Hale & Hearty at just 16, washing dishes before quickly moving up to the prep line. He then took on line cook roles at The Eddy and the acclaimed Breslin. He went on to cook at The Clocktower (Michelin Star) and rose to a sous chef position at Llama Inn (James Beard Finalist), later continuing his growth at Llama San and as a tournant at Nura.
Today, Chef Julien works as a freelance private chef, bringing a deeply personal approach to every table he serves. His cuisine is rooted in memory and emotion—he begins not with a list of ingredients, but with a celebration: who the people are, what moments shaped them, and what flavors carry them back. His goal is not simply to feed, but to revive—to reach into a guest's history and bring something long-forgotten warmly back to life.
