Chef Julian Bond hails from the United Kingdom, where he grew up in a bustling household with four brothers, cherishing family mealtimes prepared by his mom. His culinary journey began at the age of 16, starting with a job bussing tables at a local restaurant before pursuing full-time culinary education.

Following graduation, Chef Bond honed his skills in several prestigious Michelin-starred restaurants before making his mark in Canada in 1991. In 1995, he ventured into restaurant ownership, opening Star Anise where he swiftly ascended to the role of Executive Chef and Co-Owner. Expanding his repertoire, Julian delved into kitchen design five years later, overseeing the kitchens at Oritalia in the Sheraton Le Soleil.

Throughout his career, Chef Bond has amassed accolades and awards, including a notable tenure as Corporate Executive Chef at Cactus Club Restaurants. Inducted into the BC Restaurant Hall of Fame, Julian’s leadership culminated in a distinguished 12-year term as CEO and Executive Chef at the Pacific Institute of Culinary Arts. There, he oversaw the day-to-day operations of the Culinary Centre, managing a team of 28 staff, educating 220 students on campus, and steering multi-million dollar annual sales.