by Andre Natera
We are starting an occasional chef-on-chef interview series. The idea was given to us by chef Andre Natera who recently moved from Dallas to Austin where he is the hotel’s executive chef. We suggested he speak with long time co-worker who is the new executive chef at Komali and Salum, Julio Peraza. Peraza is a heavy weight when it comes to affairs of the kitchen, and has a certain passion and leadership ability that made him the ideal choice for the new post. He also makes for a fun interview.
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. Continue reading →
by Steven Doyle Trinity River Audubon Center’s signature event, 
