Julian Lopez Author Talk • The New Cafe Beaujolais Cookbook: Recipes from the Iconic Mendocino Restaurant

Julian Lopez - Executive chef Julian’s passion for food and cooking formed at a young age. At age 18, Julian had the opportunity to intern for Sebastien Chambru at the Michelin star recipient Le Moulin de Mougins restaurant in France. This led to a cooking role at Sante restaurant in Spokane, WA where he worked with celebrated chef Jeremy Hansen. After graduating from Gonzaga University with a business degree in Operations Management, Julian began cooking at Mar’sel restaurant in the beautiful Terrenea resort in Palos Verdes, CA. Most recently, as the executive chef at Il Mattone Trattoria in Claremont, CA he created a highly reviewed Northern Italian menu.  Julian has also traveled Europe and Southeast Asia extensively, most notably working in cucinas of Italy and finding inspiration and flavor in the food and culture of Vietnam.

The New Cafe Beaujolais Cookbook - Foreword by Margaret Fox. A celebration of California coastal cuisine from Mendocino’s beloved Café Beaujolais—featuring 85+ fresh, seasonal recipes from chef Julian Lopez.

From buttermilk cinnamon coffee cake to pine-smoked salmon and lemon cheesecake, this modern cookbook highlights the vibrant flavors that define Café Beaujolais. Chef Julian Lopez brings a fresh perspective to the restaurant’s legacy with globally inspired, locally sourced dishes for every meal of the day. Includes updated classics from former chef Margaret Fox, plus stories from The Brickery, The Waiting Room, and the farmers who make it all possible.