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Julio Martín Báez

Julia

Julio Martín Báez is the chef owner of Julia. Born in Chacabuco, Buenos Aires. At 18 he moved to La Plata to study Biochemistry. Something that often happens with the boys from the towns of the interior, who do not have the possibility of entering the university in their places of origin.

Although he intended to finish the career he had chosen when he left Chacabuco, he quickly got bored and began to study cooking in La Plata (at the Institute of the Business, Hotel and Gastronomic Association of La Plata). In the provincial capital, his first jobs were at Del Consejo, Durango and Aureliano restaurants. In between, he spent six months at Estancia Harberton, near Ushuaia, as head chef.

After that, he had the opportunity to fulfil a dream, cooking in France and with Mauro Colagreco at Mirazur In 2015. “An incredible experience, which made me mature professionally as well as open my mind”.

New products and new idea on the rhythm of the seasons

Julio has a bold and unique style inspired by simple cuisine with an emphasis on product and influenced by his travels in France and South America. A little Mediterranean, due to his time on the Côte d’Azur and his family influences, but with small details from different cuisines, which seek to surprise the guests. Curious and restless, Julio is always on the lookout for products and new ideas for the menu. Therefore, he constantly changes to the rhythm of the seasons and what the market offers.

The new blood that inspired this modern bistro

Julia is a restaurant in the neighbourhood of Villa Crespo, it is a small bistro with just 22 seats. The Chef takes noble ingredients and combines them with techniques and textures to achieve a balanced dish, this being the main premise of the restaurant, balance.
The dishes on the menu always combine something acid, something fatty, something spicy, something crunchy, something bitter. Everything flows between contrasts and in no more than 4, 5 ingredients, all quality and seasonal.

Why Julia? It is the name of Báez’s baby, the new blood that inspired this modern bistro that we hope, in turn, will inspire young chefs in the art of sacrifice and humility.