Chef Julieanne Barraco

My name is Julieanne and I am a private chef with over a decade of experience working in the restaurant industry as well 3-plus years as a private chef. Growing up with at least an additional decade of learning from my grandmother and parents, that has to count for something, am I right?

Born in San Diego, California, I grew up knowing exactly what I wanted to be, a chef. I began taking simple food electives in high school and enrolled in the San Diego Culinary Institute in 2012. I began working at one of the oldest and most renowned restaurants in San Diego, the Marine Room in La Jolla. Growing up in an Italian-Mexican household I had a lot of heritage to uncover through arguably some of the best dishes known in culinary history. I decided to move across the world and study at the Italian Culinary Institute for Foreigners in Asti, Italy. From there, I went to work for the 3-star Michelin rated restaurant, Le Calandre as well as the 1-star Michelin, Il Calandrino.

In the fall of 2015, I moved to New York City to take my shot at working in some of the highest ranked and competitive kitchens in the world. While staging at restaurants like Eleven Madison Park, The Nomad, and Lincoln Ristorante I finally found home at the Italian restaurant, A Voce in the Time Warner Center at Columbus Circle. After mastering the most difficult, fast paced station in the restaurant, I quickly discovered my knack and passion was pasta. Which brought me to work at Il Buco Alimentari where I rose with the sun to produce fresh pastas and pastry for the site, and the mother restaurant Il Buco. After my morning there, I ran over to The Lambs Club in Times Square where I worked as a junior Sous Chef.

In the spring of 2017, I was brought on as the opening Sous Chef of SOHO House’s Cecconi’s in Dumbo, Brooklyn. In this large 200-plus seat establishment I helped lead a brigade of 6, managed a kitchen staff of over 25 and continued to pocket new skills and experiences. I was then offered a Sous position with the John Fraser Restaurant Group who had an upcoming opening with Marriott’s The Edition hotel in Times Square. While working with the JFR group I also worked at their restaurants, the Loyal and Michelin starred vegan and vegetarian restaurant, Nix.

Working in NYC brought its fair share of experiences outside the restaurant’s kitchen, I was fortunate enough to be chosen to work in countless events throughout the city as well as exclusive events at sites like The Met and the James Beard House for multiple James Beard award dinners.

However, no restaurant exposed me to more limelight than working as the Executive Sous Chef at New York’s iconic Italian restaurant, Felidia. Here I continued my Italian education and continued working multiple city events with additional opportunities with the Food Network, Eataly and private fundraising events.

In 2020, I was introduced to the private dining world and with the help of city ordinances and quarantine, the need for private chefs sky rocketed and so did my private dining career.

In the middle of all this, I met my significant other and together we made the decision to slow down and move to his home state of Florida in 2021 which brings me here!

After living in central Florida for a couple years I realize the need for experienced chefs in the area is in high demand and am here to offer my services. Which include but not limited to: consulting, corporate events, private in-home events, cocktail parties, weddings, private dinners, multi-coursed dinners (fine dining or casual) and drop off events.

Nothing would bring me more joy than to help you plan your perfect experience!