Julian Medina, chef-owner of Toloache, Yerba Buena and Yerba Buena Perry, Toloache Taqueria and Coppelia, has been creating refined Latin cuisine for over fifteen years. He grew up in Mexico City and was influenced by his father and grandfather’s traditional Mexican cooking. He studied in Mexico City to become a chef, and later graduated from the French Culinary Institute.
Chef and restauranteur, Richard Sandoval discovered Medina and made Medina head chef in New York City at Maya. During that period, Maya earned two stars by the New York Times, helping to redefine Latin fine dining.
We caught up with Chef Medina recently at Astor Center where we talked cuisine, Mezcal and his new salsa line. Watch the video below and visit: www.chefmedinanyc.com