Julio Juarez grew up in Morelia, Michoacán, where food was big part of his life from a very early age. Some of his fondest memories are of his grandmother, sharing her recipes with him and his borthers, teaching them how to start the firewood to make tortillas and prepare chilies to make mole. His mother showed him how to correctly pick fruits and vegetables for their meals, and his aunt would teach them to mix masa for tamales. This love for quality ingredients set him up for his first job, selling lemons with his brothers. They would pick lemons from their yard, and sell them at the mercado. Coming to U.S. for a better life, his first job in the states was that of a dishwasher. Through a strong rive and work ethic, he slowly mastered the many roles of the food industry and eventually became the sous chef at the Village Bistro, in the prestigious Santana Row. After several years perfectig his craft, he was noticed by Jo Lerma Lopez who was looking for a chef for her new restaurant, LUNA Mexican Kitchen. Julio´s dedication for cooking shined through.