Julian Marquez Orozco’s, hometown of Puebla is considered the "gastronomic heartland" of central Mexico because of it has
historically straddled the main route between the Gulf Coast and Mexico City. Puebla's culinary legacy stretches back to
the Mesoamerican age. It's where amaranth was first domesticated and one of the first places maize was cultivated.
Growing up in a family that understood food and loved to cook and being surrounded by the traditions of Puebla, it was
only natural that Julian would want to become a chef.
Knowing that he wanted to pursue his passion, Julian attended the prestigious University of the Cloister of Sor Juana
in Mexico City, a private institution known for its culinary arts program. Upon graduation Julian was eager to embark
on a lifelong journey of learning by doing. He spent three years working for the Calinda Hotel Group, first working at
the famous El Hotel Geneve, opened in 1907, before transferring to Los Cabos.
Los Cabos has given Julian the opportunity to work in a variety of venues. He has opened small restaurants and worked
for huge resorts. He has worked for large catering companies and owned his own small restaurant and catering business.
While working for the Westin, he was chosen to travel to South America to demonstrate and share Mexican culinary traditions.
He is extremely proud of the opportunity he had to work alongside Chef Volker Romeike at
Restaurant Pitahaya, the first restaurant in Baja California Sur to be awarded 5 Diamonds.
Julian instinctively knows how to infuse the flavors of Mexico into whatever he cooks. He does it subtly and with grace.
You take a bite and are pleasantly surprised at the depth of seemingly ordinary food. Because of this sophistication in
the kitchen, his amazing leadership skills, his classical training, and his love for his art, La Patrona is proud to call
Julian our Executive Chef.