meet Chef Julian Lujan

Julian Lujan is 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 later define his career. Furthering his passion, he also trained at the prestigious Marco Polo Institute in Italy, allowing him to blend traditional techniques with innovative flavors.

For Julian, “life on the line”—a mantra cherished by culinary professionals—holds just as much importance as formal education. He believes that the real world of cooking, filled with instinct and creativity, mirrors the academic experience. However, the unexpected events of 2020 shifted his trajectory from “farm to table” to “table to farm,” prompting a full immersion into farming. This transition deepened his understanding of food preparation, revealing that growing beets was as satisfying as roasting them to perfection.

Julian’s culinary adventures have taken him from Europe to California and as far as Hawaii, where the unique local ingredients have profoundly influenced his cooking style. His experiences have shaped him into a versatile chef who embraces both the artistry of creation and the fundamentals of farming, making each dish he prepares a true celebration of the land and its bounty.