Julian Medina

Coming Up

Julian Medina trained at French Culinary Institute.

Where They Are Now

At Amarena, Medina holds the chef-owner role, and Refined Mexican cuisine is the stated specialty. His own description is direct: "It just comes naturally to me as a Mexican and a classically French-trained chef." That line maps the work clearly. Mexico City informs the cooking from inside the method, while French Culinary Institute shows up in the structure of the plate and in the use of reductions, sauces, aioli, and their adaptation with Mexican ingredients. Chef-owner is not a decorative title here; it marks both authorship and oversight. Medina’s approach was formed early, formalized in school, and carried through the group of kitchens he led beginning in 1999.

Signature

Julian's signature dishes include Positano, Casa Julian, and Pepinada.

In Their Words “I usually modify a few French recipes — ranging from reductions, sauces and aioli — with Mexican ingredients.” “It just comes naturally to me as a Mexican and a classically French-trained chef.”

Honors

In 2010, The New York Times awarded one star to Toloache. For Medina, that recognition sits alongside a Mexico City upbringing, French culinary schooling, and a career built through chef-owner roles with Refined Mexican cuisine at the center.