julia lopez
corporate chef

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Julia Lopez born 1973 in Chicago, IL, grew up in Chihuahua, Mexico. After graduating from college in Mexico, and while in El Paso, she felt attracted by a career in the Hospitality Industry.

In 1999 Julia came to Dallas and attended El Centro Community College Culinary Art Program. During her academic period she parrticipated in numerous culinary competitions achieving high recognition and her professors’ favor.

Her potential was swiftly recognized by Marriott International in 2000 and was offered a position at the DFW Marriott South River City Grill. In 2001 she went to work for The Mansion on Turtle Creek under the direct supervision of chef Dean Fearing. After becoming the chef saucier, she joined the nationally acclaimed La Duni Latin Café in 2003.

In 2004 she was appointed Chef de Cuisine at the sibling La Duni Latin Kitchen and Baking Studio. After only one year of operations the restaurant received the coveted accolade “Among Best Restaurants in America” by Gourmet Magazine October 2005, where she continues to develop her skills and passion for Latin Cuisine.

In 2006 she was promoted to Corporate Chef where she oversees the culinary development team of La Duni North America and the creation and implementation of new menu items, and food quality consistency system wide. She has also collaborated in the creation and implementation of a number of concepts in Chicago and other cities.

Chef Julia was also appointed as Executive Chef of the new concept ALO “Street Foods of Mexico & Peru” in January 07. The restaurant opened in July and by end of year it was named among “Top 10 new restaurants of 2007” by The Dallas Morning News.