Julio Genao

    Julio Genao chef

    Innovative Chef:

    Chef Julio Genao has come up the ranks of some of New York’s top kitchens, having an early passion for food and growing up in a family where cooking played a major role, in a city that has historically prioritized, romanticized, and idolized its culinary culture. Taking his homegrown passion to the next level, Chef Julio majored in Culinary Arts at the New York Restaurant School in Manhattan. After Culinary school, Julio spent time staging at numerous restaurants and in 2000 joined Alex Garcia’s nuevo latino mecca, Calle Ocho where he became skilled at preparing Ceviches and South American and Cuban Cuisines.


    How to see Julio in 2018!

    GWF Opening Night TicketGWF 18 Weekend Pass Ticket

     

     

     

     


    In 2001, he became part of the team at the groundbreaking Tabla, under Chef Floyd Cardoz. Beyond acquiring a deft hand at seasoning with Indian spices, his two years at Tabla enabled him to fine-tune his techniques and perfect the balance of flavors and textures in his dishes.

    From there, Chef Julio worked under another iconic New York chef, Terrance Brennan, starting out as a Saucier at Artisanal Bistro Fromagerie & Wine Bar and promoted to Sous Chef working under then Chef de Cuisine David Cox. During his three fruitful years at Artisanal, Julio learned the art of sauce making, classic french techniques and artisanal cheeses.

    Wishing to expand and satisfy his hunger for knowledge, he joined Felidia Ristorante whose chef / owner Lidia Bastianich is considered to be the matriarch of Italian cuisine. At Felidia under the tutelage of Chef de Cuisine Fortunato Nicotra he learned about authentic Northern Italian, Istria and Emilia Romagna cuisines, traditional pasta making and respect for the product working directly with farmers who would grow products to the restaurants specifications.

    Further expanding his culinary horizons he became a part of the team at Asiate under creative chef Noriyuki Sugie; enjoying over three years cooking innovative Japanese cuisine with French influences and techniques. Then it was on to La Mangeoire a provencal bistro under culinary legend and Master Chef Christian Delouvrier whose opulent four star classic French cuisine have earned him the highest accolades. Unable to break away from the Italian cuisine the chef eventually fell in love with and determined to experience different cultures and cuisines, Julio went on a culinary tour through Italy and Europe.

    He continued on to Aurora Ristorante as chef de cuisine alongside Albert de Angelis and at ESquared Hopitality’s Casa Nonna as Executive Chef serving up modern interpretations of classic Tuscan and Mediterranean cuisines in a casual yet sophisticated atmosphere. In 2016 Chef Julio joined The Bohlsen Group as Executive Chef of Prime-An American Kitchen and Bar in Stamford. Prime offers USDA Prime 21-day dry aged beef, classic steakhouse side dishes and fantastic modern creations, world-class sushi and raw bar. Having evolved his palate Chef Julio continues to creatively push the boundaries of modern world class cuisine.