Coming January 25th & 26th 2013 to Cap Maison
Head Chef, Bleeding Heart
Julian Marshall has 25 years under his toque as a chef including 7 years with Anton Mosimann and 8 years as chef of The Lanesborough .
His first experience of working in a kitchen was under Anton Edelmann at the Savoy in London, where he spent two years working throughout all the sections before moving to Cheshire; but he was back in London within a couple of years determined to gain Michelin restaurant experience. First with Marco Pierre White at his acclaimed Harvey’s Restaurant before joining Gary Hollihead’s team at the two starred Sutherland’s Restaurant.
Julian returned to the bustle of the grand hotel kitchens when he joined Paul Gayler’s brigade at the Lanesborough on Hyde Park Corner, where he spent seven years, the last four as Executive Sous Chef. During that time he had the opportunity to work alongside many of the leading international chefs as they visited the hotel to participate in high profile culinary exchanges.
Julian joined Anton Mosimann’s famed Belgravia dining club in July 2000 as Head Chef. He shares Anton Mosimann’s passion for food, simply and honestly prepared.
Two years ago he moved to one of the city of London’s most venerable and historic establishments, the 30 year-old Bleeding Heart with its fine-dining restaurants, its French Bistro and Terrace and its Angl-Saxon Tavern. He now runs a team of 28 chefs in four separate kitchens, a daunting task for anyone, especially in December when they handle almost 1,000 customers a day.
Coming March 15th & 16th 2013 to Cap Maison
Chef Joe Truex
Chef Joe Truex, a native Southerner, introduces his unique style of Southern cuisine to Watershed’s menu. His classic approach to cooking transforms traditional Southern dishes into something distinctive and exciting. His cooking refreshes our ideas about how creative and delicious Southern food can be. Chef Truex has a keen understanding of the connection between food and wine and brings his passion for wine to the Southern table.
Chef Joe Truex currently lives in Decatur, Georgia. He grew up in the small town of Mansura, Louisiana, attended Louisiana State University, and began his culinary training in New Orleans at Fairmont Hotel in 1986. A graduate of The Culinary Institute of America in New York (class of ’89), he worked at the original Le Cirque under Chef Daniel Boulud, and continued his training overseas in Basel, Switzerland and back in the states in Las Vegas and New York City. Chef Joe Truex was most recently Chef at the prominent Atlanta restaurant Repast.
Chef Truex says “after exploring many different influences on food, cooking at Watershed feels like coming home.” Watershed’s owner Emily Saliers is enthusiastic about what Chef Truex brings to Watershed. “Chef Truex is a brilliant Chef who truly understands the Southern food culture. He shares our commitment to seasonal, local and sustainably sourced ingredients and creates an exciting menu based on those principles. We are thrilled to have Chef Truex at the helm of the Watershed kitchen.”