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Innovating for a Community Palate Since 2013
Growing up on the San Andreas Fault in the Bay Area, most preschoolers had “Handi Snacks” and “Juice Boxes” in their earthquake survival kits. Julian knew his palate was unique when his kit contained smoked oysters, capers, stoned wheat thins and Pellegrino, to which all of his classmates scoffed. He has since only added market produce and growers champagne to his choice of snacks.
As the beginning of any noble culinary career starts, high school dishwashing gave way to cooking. Then Julian went on to graduate with honors from the Culinary Institute of America in Hyde Park, New York, and has since worked in Michelin starred kitchens from New York to San Francisco. His continual utilization of farm fresh ingredients and warm hospitality is felt by clients, family and now the community at Harry’s.
In 2013 Julian decided to step away from the many years of experience in restaurant and catering and test the waters on his own. He opened a catering company that still thrives today, called Lucullan Repast. The name - derived from the opulent feasts and extravagant parties thrown by General Lucullan of Ceasar’s army - is inspired by his great grandmother, who would proclaim at any large family dinner, “Well isn’t this a Lucullan Repast!”
Then in July 2015, Julian took over the lease of a two-story building, built in 1901, as part of the Denny Re-grade. He wanted to preserve the history of the building by keeping the layout of a neighborhood corner market on the subfloor, with a resident on the second. After a years worth of construction and the design help of Hoedemaker-Pfeiffer, Harry’s Fine Foods was reopen for business.
The ultimate goal of Harry’s in Julian’s mind, is to be a beacon of hospitality. To invite guests warmly, to enjoy it’s bounty of culinary eats and unparalleled service. Using both the freshest seasonal ingredients, and exceeded expectations, to create a memorable experience. To make any stranger, when entering Harry’s Fine Foods, feel they have come home.