Julian and his team opened Pintxo Wine Bar & Tapas in May, 2024. His culinary career began in New York City as a stagaire at Le Bernardin. This auspicious start was followed by positions in kitchens around the city, including Lever House Restaurant, Lure Fishbar, and the Crosby Street Hotel, where he was the property's opening Pastry Chef. Julian launched Melt Bakery in 2010 with just a few hundred dollars. New York City's first ice cream sandwich store, Melt went on to operate dozens of seasonal locations, over 80 wholesale accounts, hundreds of special events, and two permanent storefronts. Julian and his team served millions of ice cream sandwiches to NYC locals and visitors over Melt's 12-year run, funding the entire enterprise exclusively with sales. Julian also developed ice cream flavors and formulas for Denver-based Marco Ice Cream, where he was the cofounder and Chief Culinary Officer.

His lifelong love for the Finger Lakes brought Julian back home in 2022. He operates Pintxo as Executive Chef-Owner.

Julian is now writing food, wine, hospitality and entrepreneurship online!