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Chef Julian Hayes

With over two decades of experience working the line in some of the country’s most demanding kitchens, Chef Julian Hayes brings a wealth of culinary knowledge, a deep respect for seasonality, and a refreshingly down-to-earth approach to our blog.Julian didn't start out in pristine culinary academies. His love for cooking was forged in the fire of a bustling, family-owned coastal tavern in Maine, where he washed dishes at fifteen. By nineteen, he was on the line, learning the rhythmic chaos of a professional kitchen.Eventually seeking formal training, he attended the Culinary Institute of America, which led to a formative five-year stint in the Pacific Northwest. There, he honed his craft under James Beard Award-winning mentors, learning the intricate arts of butchery, fermentation, and sustainable seafood sourcing. For the past ten years, Julian has served as the Executive Chef and co-owner of Oak & Alder, a critically acclaimed rustic-chic restaurantNow, he is taking off his executive chef coat to share his closely guarded secrets, practical techniques, and late-night recipes right here with our readers.

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