Chopin' It Up With Celebrity Chefs

Chef Felix Castro-How long have you been cooking, and what inspired you? Chef Julian Medina -I have been cooking since I was 16 years old that’s about 25 years now. I started cooking with my grandfather when I was a kid, that’s my inspiration.

- Chef Felix Castro

FC -You own several restaurants about how many do you own and which was you first how long ago?

JM -We own nine restaurants, and the one we opened first was Toloache on West 50th which was about nine years ago.

FC- I heard you have a new venture at Grand Central Station called La Chula, congratulations on that tell us about it.

JM -Thank you, yes we just opened La Chula about a month ago .its just a small taqueria located in the heart of grand central station we just focus on serving splendid tacos and ceviches.

FC- At what point of your Career did you became successful how was that feeling?

JM - well it just came to a point in my Career where things fell into place, and all the hard work just paid off. But I still continue to be better every day.

FC- What was your experience like to compete on Iron Chef, how did that come about? Do you feel like you should have won?

JM- well you always feel like you have the winning dish. But it was an enjoyable experience it took weeks of preparation and setting up but it was a lot of fun.

FC -What is your favorite ingredient?

JM -Yuzu juice, because it adds flavor to any sauce, vinaigrette, and ceviche. It’s very versatile.

FC –(yuzu being a Japanese lime).

FC – What’s your favorite dish that you have on your menus?

JM - I would say it’s the truffle quesadilla, it has been a staple on the. Menu since we opened.