Transplant Chefs: Julie Frans', of Essensia, San Diego Roots
|Courtesy of the Palms Hotel and Spa|
These chefs from various cities and culinary backgrounds bring a fresh diversity of foods, flavors and influence to our collective tables.
One such transplant is Julie Frans, Signature Chef of Essensia Restaurant at The Palms Hotel and Spa. Julie relocated to Miami from the also-sunny shores of San Diego, where she ran a highly successful catering company and chef agency. Her new haunt is known for its hormone-free meats, sustainable ingredients and farm-to-table approach to food.
|Courtesy of the Palms Hotel and Spa|
|Julie Frans, Signature Chef|
Short Order: What prompted you to relocate to Miami and take a position with Essensia?
Chef Julie Frans: Actually the two were not related, but the way everything fell into place was clearly serendipity at work. The move and the position were both meant to be!
The story goes like this: My husband and I were running a high end catering and chef service in San Diego, and had also started a family while our business was still young. We made a decision to leave our six-year-old business behind to focus on our family. My husband returned to his previous position as a private chef in Miami, and I had planned to write cookbooks and develop web-based culinary programs. The position at the The Palms more or less found me, and it was too perfect of a fit to pass up.
What do you find most exciting about Miami's culinary scene?
here's just so much! I've been here almost 10 months and have barely scratched the surface of the culinary scene. I haven't been to any restaurant more than once and there are still so many to check out. The food here is as varied as the culture, and one could spend a lifetime exploring the numerous culinary treasures this city has to offer.
How does the culinary landscape differ from San Diego?
San Diego is extremely progressive when it comes to health. I think the food is driven by a focus on health and nutrition, and people are very knowledgeable about food allergies and sensitivities, organic nutrition, the importance of eating locally and seasonally, and overall about how food relates to holistic health. Even the most gourmet restaurants tie into that idea through concepts like small portions, fresh ingredients from local farms, wild and seasonal seafood, and lots of natural elements. It's not about health as in "low fat" - it's about natural food, "from the farm" in San Diego.
What changes do you see coming to our city?
I think Miami is on a similar path as San Diego's. I see more and more guests asking about gluten free options, or coming to Essensia specifically because we serve natural, organic food and conscientiously-sourced ingredients. The more people are educated about eating locally and seasonally on a national level, the more diners we will see making this culinary transition in big cities across the country.
Essensia is focused on a farm-to-table mentality. What about your background led you to this type of approach?
I was an international yacht chef for several years before starting my business in San Diego, and I became very "green" and eco-minded.
I had to rely on local produce and markets. Never knowing what each port had to offer, I couldn't plan ahead. I quickly learned that the best way to make great meals was to just let my day-to-day menus flow with what was fresh & available. I learned to keep my menus open and my recipes flexible because my food could only be as good as the ingredients I was using. My catering/chef service was born from the same train of thought: let the ingredients decide your menu, not your recipes. I think my traveling yacht chef positions made me a very versatile and creative. I had to learn to think on my toes and create something amazing from whatever happened to be available.