Meet Your Chef: Julian Smith of Chasing Rabbits
Get to know your Vail Valley chefs
Joni Schrantz/Courtesy photo
Q: What is your name, where do you cook, and what is your official title?
A: My name is Julian Smith, and I am the executive chef at Chasing Rabbits.
Q: How long have you lived in the valley, and what brought you here?
A: I recently moved back to the Vail Valley in August of this year. However, before my stint away, I lived in Vail from 2007 to 2017. The story of how I ended up here is probably not so unlike a lot of people who call Vail home. I was living in Manhattan at the time and wanted to escape the fast-paced city life for a bit, so I found refuge in Vail Valley for a ski season. I fell in love with the laid-back environment of mountain life and the small-town feel of Vail and ended up staying for ten years. During this time, I worked at DECA + BOL (also owned and operated by Solaris Group) as sous chef for seven years. I also went to Denver to work at Quality Italian, but ultimately found myself back in the valley and haven’t looked back.
Q: When did you first realize you wanted to become a chef?
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A: I knew I wanted to be a chef when I was about 12 or 13. My parents owned several restaurants, so I grew up fully immersed in the industry. After school, I would ride the school bus to one of the restaurants where I would do my homework and hang out. I loved the energetic atmosphere and realized I wanted to be a part of it at an early age.
Q: Who has inspired you throughout your culinary journey?
A: One of the first people who truly inspired me was Madeleine Kamman. She was a French author, renowned restaurateur, cooking school operator, cookbook writer and she had her own TV show. In the 70s, she brought French cooking techniques to the American palate. The first chef I worked for gave me her book, which helped me grow my culinary expertise on an academic level.
Q: What is your favorite spice?
A: Star anise is a fascinating spice that I appreciate. I don’t use it very often because it has such a robust, distinct licorice flavor, but it is one of my favorites. I also enjoy cooking with tarragon.
Q: Favorite protein?
A: My favorite protein is oysters because of the freshness and the cultural and historical significance behind them. I also love the culture around eating oysters. There’s something celebratory and communal about the event. It’s a special moment to gather together, have a drink, enjoy each other’s company and indulge in great food.
Q: Favorite fruits and veggies?
A: My favorite vegetable is artichoke, but a close second is avocado. For fruit, if you consider a tomato a fruit, that would be it. If not, then apricots.
Q: Name your carb: pasta, potatoes, rice, polenta, etc.?
A: Pasta. I have a Zen moment when making fresh pasta or ravioli because it demands so much patience, technique and precision. The act of making it is like an art form, and each detail requires careful attention. It’s therapy in the kitchen for me.
Q: What’s your favorite comfort food?
A: When it comes to comfort food, my favorite is a stroganoff, a braise or anything that takes three to four hours to cook and gives the whole house a delicious, savory aroma. An offcut of meat turns into one of the most delicious dishes where the meat falls off the bone, and the flavor is so rich. It is the perfect winter meal because of its warm, comforting richness.
Q: Is there anything else about you we should share?
A: I graduated from the Culinary Institute of America, and I have had the privilege of working with some of the most distinguished chefs in New York City. Working at renowned restaurants such as Le Cirque, Union Square Cafe and Chanterelle allowed me to hone my skills and learn from seasoned professionals in the culinary world.
