by Steven Doyle photos by Kevin Marple
Executive Chef Julio Peraza of Komali Contemporary Mexican Cuisine has launched his new dinner menu, taking the restaurant in a bit of a new direction while maintaining its integrity.
“The food is more up-to-date in Mexico City than most people would probably think, so it was a good starting point for me when I was researching the cuisine. When Chef Salum and I got into the kitchen together, I wanted to take that rich history of amazing food and blend my fine-dining background and modern techniques. We are taking very traditional dishes, but refining what we are putting on the plate. With this menu we wanted to showcase how simple and beautiful the cuisine is, while also taking it to the next level. I am working with the kitchen staff and teaching them that you have to put love on to the plate and into the sauté pan… real serious cooking. I am excited about the changes and look forward to working with Chef Salum and our dedicated team,” explained Peraza.
Achiote Braised Pork Shank
Almond Crusted Shrimp
Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining. After four years in San Francisco, Chef Peraza traveled extensively and held various
positions prior to being promoted to the sous chef position at St. Regis Hotel in Kauai. Two years later, Chef Peraza moved to Las Vegas and worked under Chef Kerry Simon Cathouse as a sous chef. Soon after, he worked as executive sous for Chef David Myers’ Comme Ca located in West Hollywood and at the Cosmopolitan Hotel Las Vegas. Before moving to Dallas, Chef Peraza was the executive sous chef for Chef Michael Mina at American Fish, located at the Aria Hotel in Las Vegas. He has also worked in Dallas with Chef Andre Natera at both Pyramid Restaurant & Bar and Village Kitchen.
Komali House Salad
“We are still the same Komali, just better,” says chef-owner Abraham Salum. “I feel like we’ve had an injection of creativity and energy in the kitchen. The new menu is magnificent. Julio is the perfect fit for where we are going with Komali.”