THE CHEFS
Executive Chef Victor Scargle
Chef Victor Scargle joined The Patina Group, under the leadership of Chef/Founder Joachim Splichal, and was appointed Executive Chef of Julia's Kitchen in February, 2003. Scargle has worked with Chef Robin Haas of the Colony Bistro in Miami's South Beach, Douglas Rodriguez at Patria in New York, and Michael Mina at Aqua in San Francisco and Las Vegas. He has also staged at some of Manhattan's best restaurants including Tribeca Grill, Gramercy Tavern, Park Avenue Cafe, Lespinasse and Aureole. In 2000 he received three stars from San Francisco Chronicle and was named one of the newspaper's annual "Rising Star Chefs" while Executive Chef at Pisces in Burlingame, CA. Most recently he worked in San Francisco for the Grand Caf� as Executive Chef, followed by the highly acclaimed Jardiniere as Chef de Cuisine. Under his watch, Julia's Kitchen was named one of the top three 'upscale restaurants' in the Napa Valley by the Wine Spectator, and has received three stars (three and one-half for food) from the San Francisco Chronicle, along with a Restaurant Award for Best Wine/Spirits Pairing Menu from Sant� Magazine.

Pastry Chef Nicole Plue
Pastry Chef Nicole Plue delights our guests with delectable creations such as Crispy Semolina Cream with Bing Cherries and Mascarpone Ice Cream or Steamed Chocolate Cake with Vanilla Roasted Apricots and Caramel Cognac Ice Cream. How can one resist!

Plue comes to Julia's Kitchen directly from AZ and Paso restaurants in New York City where she was the recipient of Bon Appetit magazine's "Best Dessert, New York" award. She has served as pastry chef for such renowned dining establishments as Manka, Guastavino's and Eleven Madison Park in New York, as well as Hawthorne Lane, Eric Restaurant and One Market in San Francisco. She also worked as pastry chef for Martha Stewart Living Television, developing recipes for pastry and baking segments.