Raised in Mexico City, Julian moved here in 1996 and graduated from ICC (formerly The French Culinary Institute) in 1999. He has been featured in many publications, including The New York Times, The New Yorker and on Iron Chef America in 2011.
Meet the International Culinary Center alum.
Julian Medina, chef-owner of Toloache, Yerba Buena, Coppelia, Tacuba Mexican Cantina and La Chula has been creating refined Mexican cuisine for over 15 years.
Julian Medina graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.