Culinary Team

Executive Chef

Juliard’s parents are originally from Japan and moved to Los Angeles where he was born and raised. As a teenage boy, Juliard Ishizuka began cooking part time in the summer along side his father, a veteran sushi chef.

After graduating Aims Culinary Academy he was hired as assistant Sushi Chef by Chef Chris Ward at Citizen Restaurant, an ultrasleek, posh restaurant inspired by the Orient. Juliard, loving his hertage cooking, felt the need to broaden his horizons.

In 2002, rapidly moved his way up to Sous Chef, he found himself alongside Celebrity Chef Dean Fearing at The Mansion on Turtle Creek a premier luxury hotel in Dallas. After three years of working and training with such an icon as Dean he was ready to utilize his knowledge and experience of both American & Japanese cuisine.

In 2005 he was asked to join Aperture Concepts, and together with Chef Blaine Staniford he opened his first two restaurants. Fuse was his first adventure, a Tex-Asian concept where he polished his skills and prepared items such as beef brisket pot stickers and Hawaiian Snapper with pecan jasmine rice. The second to open was Scene, a contemporary American Concept both located in the heart of Downown Dallas. In 2007 Juliard entereed the Rising Star competition and was awarded winner for his unique culinary vision. After parting ways with Aperture he worked as exeutive chef for Omni Hotel in Fort Worth and Baileys Prime Steakhouse in Dallas.

In 2011 he joined Dee Lincoln’s Dining Room & Bubble Bar, where he and the prominent restauranteur Dee have created a unique and tantalizing cuisine with current menu highlights such as: sushi pizza made with a tempura rice crust, ahi tuna, sriracha and tobiko caviar and New Orleans Style Barbecue Shrimp sauteed shrimp and Worcestershire butter.