Eat. drink. hang. in taos.
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OPEN
friday + saturday + sunday
4 – 10PM
The Stakeout is a lively, relaxed fine-ish dining restaurant and bar that offers modern + traditional eclectic American cuisine with exceptional drinks & vibe!
Remembering Chef Julian Lujan
The Stakeout family is deeply hurt following the loss of our beloved Executive Chef, Julian “Jules” Lujan. Julian was not only extraordinary at his calling; he was a devoted father, husband, and friend who touched every heart at his table with his passion for food and farming. A proud member of the Taos Pueblo, Jules’s influence reached far beyond the kitchen, as he mentored young chefs and fed the soul of this town with his talent and kindness. We are committed to carrying on his spirit by keeping our restaurant doors and hearts open.
To support the Lujan family during this tragic time, a GoFundMe has been established for his wife and children. Please visit Julian’s Family’s GoFundMe to help us care for those Jules loved most.
Thank you for your love and support as we cook and serve in deep honor of our friend.
Julian Lujan was a proud member of the Taos Pueblo, raised in the vibrant landscapes of northern New Mexico. His culinary journey began at Santa Fe Community College, where he immersed himself in the culinary arts program, honing the skills that would come to define his career. He also trained at the prestigious Marco Polo Institute in Italy, where he learned to blend traditional techniques with innovative flavors.
For Julian, “life on the line” — a mantra cherished by culinary professionals — held just as much importance as formal education. He believed that the real world of cooking, filled with instinct and creativity, mirrored the academic experience. The unexpected events of 2020 shifted his path from “farm to table” to “table to farm,” prompting a full immersion into farming that deepened his understanding of food in ways he hadn’t anticipated. He often said that growing beets was as satisfying as roasting them to perfection.
Julian’s culinary adventures took him from Europe to California and as far as Hawaii, where local ingredients profoundly shaped his cooking style. He was a versatile chef who embraced both the artistry of creation and the fundamentals of farming, and every dish he prepared was a true celebration of the land and its bounty.
