Chef Julian Gonzalez Cruz
Private Chef In La Quinta
I am a professional chef with over 19 years of experience and with work knowledge of different world cuisines.
I enjoy using seasonal and local ingredients to ensure the best quality and flavor possible. My food ranges from the classical to modern and contemporary.
My motto is: to serve the best and create a memorable experience for my guests

More about me
For me, cooking is...
A passion that I work on every day to achieve excellence
I learned to cook at...
I studied French culinary arts in Mexico as well as two degrees in culinary arts and restaurant management in the US. My mentors have been French.
A cooking secret...
Use the freshest product available and cook it with respect and common sense to achieve the best flavor and texture
My menus
Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons
Braised beets with red beet foam, burrata cheese, baby spinach, and balsamic-beet dressing
Avocado terrine with pickled cherry tomatoes, croutons, smoked salmon, onion crisps, and baby arugula
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus
Carved Prime NY with steakhouse butter, truffled Hasselback potatoes, and green beans
Braised octopus with green mole, baby potatoes, asparagus, and sweet and sour farro
Pan-seared scallops with cauliflower purée, potato fondant, and truffled baby carrots
Chocolate opera cake
White chocolate and avocado tarts
Mexican cornbread with mezcal-macerated berries and chocolate ice cream
White chocolate crémeux with fresh berries
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Black tomato Bruscheta
Asparagus wrapped in prosciutto
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Gnocchi with a light truffle cheese sauce topped with brussels sprouts leafs and tossed pistachios
Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic reduction
Lasagna: sauce made with Wagyu ground beef, and bechamel sauce
Lobster and English pea creamy penne pasta
Rack of lamb with balsamic herb crust served with creamy polenta and green beans
Pan seared salmon with saffron risotto and goat cheese sauce
Tiramisu cake with chocolate sauce
Napoleon- puff pastry, pastry cream and raspberries
Torta di mela (apple tart) with caramel sauce
View full menu
Baked dates stuffed with vegan mozzarella drizzled with agave syrup
Tomato bruschetta on rice cracker
Baked mushrooms in pesto with tomato sauce
Broccoli tempura with soy sauce dipping sauce
Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps
Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots
Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette
Beet tartare
Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus
Eggplant and english pea lasagna with vegan cheese
Impossible meatball in puttanesca linguini
Risotto a’lla primavera
Chocolate avocado mousse with graham cracker crust and wild California berries
Arroz con leche and fresh berries
Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey
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Black tomato Bruscheta (rice crackers)
Ground beef stuffed mini bell peppers
Gambas al ajillo (garlic shrimp skewers)
Salted watermelon with vegan mozzarella
Cheese and charcuterie platter
Roasted vegetable terrine with baby lettuce
Caprece salad skewers
Baked mushrooms in pesto with tomato sauce
Salmon gravlax with condiments
Brownie bites
Lemon bars
Fruit skewers with chocolate sauce
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Cucumber topped with smoked salmon mousse
Ahi tuna poke with rice crackers
Shrimp skewers in garlic, parsley and lemon
Florida style crab cake with Cajun remoulade and baby greens
Salmon tartare with crispy capers, lemon aioli, heirloom tomato, crispy onions, parsley and basil oil. Served with brioche toast points
California sea bass fish ceviche- cherry tomato, pickled red onion, avocado, mango, jalapeño, lime juice and cilantro. Served with tortilla chips
Shrimp aguachile tostada- lemon-cilantro cured shrimp, cucumber, red onion and cilantro
Miso marinated California seabass with edamame beans, cherry tomatoes, shiitake mushrooms and pan fried rice cake
Blue crab and english pea penne in creamy tomato sauce with parmesan cheese
Garlic crunch marinated Salmon with edamame beans, cherry tomatoes and udon rice noddles
Seafood and saffron risotto with tomato crean sauce
NY style cheese cake with red fruit sauce
Red fruit rustic tart with vanilla Ice Cream
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Cucumber topped with smoked salmon mousse
Black tomato Bruscheta
Croquetas de jamon
Ground beef stuffed mini bell peppers
Gambas al ajillo (garlic shrimp skewers)
Goat cheese wrapped in roasted eggplant
Salmon tartare mediterranean style with pita chips
Cous cous salad with chicken shawarma skewers and herb vinaigretr
Roasted red bell pepper hummus with crunchy garbanzo, crudite and pita chips
Roasted artichoke with sun dried tomatoes, black olives, orange segments, croutons and butter lettuce
Mozzarella arancinis with tomato sauce
Salmon picatta served with orzo pasta and snap peas
Garlic Greek chicken with zucchini and baby potatoes
Pan seared california seabass served with gnocchi alla putanesca
Carved Lamb served with roasted vegetable medley seasoned with sumac and finished with espagnole sauce
NY steak topped with spinach-sundried tomato and goat cheese salad served with potato Anna
Tiramisu cake with chocolate sauce
White Chocolate mousse with strawberry coulis sauce and chcolate crumbles
Spanish churros with chocolate dipping sauce
Napoleon- puff pastry, pastry cream and raspberries
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Gambas al ajillo (garlic shrimp skewers)
Ahi tuna poke Bites
Seafood bouillabaisse
Salmo tartare Mediterranean
Linguini alla marinara with herbed tomato sauce (shrimp, clams and whitefish)
Pan seared salmon with saffron risotto and goat cheese sauce
Cheesecake with raspberry sauce
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Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Butter lettuce with duck patè, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots and croutons
Braised beets with red beet foam, burrata cheese, baby spinach and balsamic-beet dressing
Avocado terrine with picked cherry tomatoes, croutons, smoked salmon, onion crisps and baby arugula
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Herb crusted rack of lamb with potato roll and herbs, almond asparagus and green pepper au jus
Carved Prime NY with steakhouse butter, truffled hasselback potatoes and green beans
Braised octopus with green mole, baby potatoes, asparagus and sweet and sour farro
Pan seared scallops with cauliflower puree, potato fondant and truffled baby carrots
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Chocolate opera cake
Mexican corn bread with mezcal macerated berries and chocolate Ice Cream
White chocolate and avocado tarts
White chocolate cremeaux with fresh berries
View full menu
Boursin stuffed mushrooms with caviar
Asparagus wrapped in prosciutto with basil aioli
Butter poached lobster salad with endives, grapes, pickled red onion, and champagne vinaigrette
Butter lettuce with duck pâté, champagne vinaigrette, green grapes, cherry tomatoes, pickled shallots, and croutons
Braised beets with red beet foam, burrata cheese, baby spinach, and balsamic-beet dressing
Avocado terrine with pickled cherry tomatoes, croutons, smoked salmon, onion crisps, and baby arugula
Risotto Paella with seafood soirée and roasted red bell pepper sauce
Herb-crusted rack of lamb with potato roll, almond asparagus, and green pepper au jus
Carved Prime NY with steakhouse butter, truffled Hasselback potatoes, and green beans
Braised octopus with green mole, baby potatoes, asparagus, and sweet and sour farro
Pan-seared scallops with cauliflower purée, potato fondant, and truffled baby carrots
Chocolate opera cake
White chocolate and avocado tarts
Mexican cornbread with mezcal-macerated berries and chocolate ice cream
White chocolate crémeux with fresh berries
View full menu
Black tomato Bruscheta
Asparagus wrapped in prosciutto
Spiadini di gamberi (shrimp skewers in garlic and parsley)
Gnocchi with a light truffle cheese sauce topped with brussels sprouts leafs and tossed pistachios
Burrata and heirloom tomato caprece with baby greens, Extra virgin Olive oil caviar, basil oil and balsamic reduction
Lasagna: sauce made with Wagyu ground beef, and bechamel sauce
Lobster and English pea creamy penne pasta
Rack of lamb with balsamic herb crust served with creamy polenta and green beans
Pan seared salmon with saffron risotto and goat cheese sauce
Tiramisu cake with chocolate sauce
Napoleon- puff pastry, pastry cream and raspberries
Torta di mela (apple tart) with caramel sauce
View full menu
Baked dates stuffed with vegan mozzarella drizzled with agave syrup
Tomato bruschetta on rice cracker
Baked mushrooms in pesto with tomato sauce
Broccoli tempura with soy sauce dipping sauce
Beet and avocado salad with baby greens, cherry tomatoes, balsamic dressing and rosemary GF crisps
Butter lettuce with champagne vinaigrette, green grapes, cherry tomatoes and pickled shallots with dried apricots
Avocado patè with roasted cherry tomatoes, crispy onions, and pickled strawberries with baby arugula in lemon vinaigrette
Beet tartare
Cauliflower steak with sun dried tomato-quinoa tabbuleh, and edamame hummus
Eggplant and english pea lasagna with vegan cheese
Impossible meatball in puttanesca linguini
Risotto a’lla primavera
Chocolate avocado mousse with graham cracker crust and wild California berries
Arroz con leche and fresh berries
Balsamic marinated roasted strawberries with almond based yogurt, pistachios and Edelflower honey
View full menu
Black tomato Bruscheta (rice crackers)
Ground beef stuffed mini bell peppers
Gambas al ajillo (garlic shrimp skewers)
Salted watermelon with vegan mozzarella
Cheese and charcuterie platter
Roasted vegetable terrine with baby lettuce
Caprece salad skewers
Baked mushrooms in pesto with tomato sauce
Salmon gravlax with condiments
Brownie bites
Lemon bars
Fruit skewers with chocolate sauce
View full menu
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