Julia Domingos, executive chef
Julia discovered her love for food at an early age, while traveling to exotic locales with her globe-trotting family.
After graduating college with degrees in humanities and ballet, Julia re-focused on her earlier passion and attended the prestigious Culinary Institute of America in Hyde Park, New York. After graduation, she moved to New Orleans to expand her culinary knowledge as Saucier at the 5-Star Windsor Court Hotel.
Julia then set her sights on Aspen, joining a large catering company as executive chef for nearly seven years. After a stint as manager of Nobu’s Matsuhisa, she developed an exclusive private-chef clientele and combined forces with Allen to form Epicure in 2001.
Julia always looks forward to the next culinary challenge. She is a tireless researcher driven to combine creativity and technique.
Meet Allen Domingos, general manager