Julia Mauro
Summary
Dedicated and skilled culinary professional with extensive experience as a Chef de Partie in high-pressure kitchen environments. Passionate about ingredient forward cooking, and creating beautiful dishes using fresh, local ingredients. Seeking to contribute my culinary expertise and creativity to a dynamic team.
Overview
3
3
years of professional experience
Work History
Harvest Intern
Hazlitt 1852 Vineyards
Hector, New York
10.2026 - Current
Harvest Intern
Vinyes Tortuga
Rabos, Catalunia , Spain
08.2026 - 08.2026
- Harvested grape clusters during Vinyes Tortuga vineyard picking operations
- Cleaned harvest tools and vineyard workstations daily
- Supported crew during field collection and load preparation
- Supported bottling, labeling, and packaging tasks during production runs.
- Monitored fermentation vessels and recorded basic cellar readings.
Chef de Partie
Estela
NYC
06.2024 - 03.2025
- Prepared and cooked menu items to order, ensuring timely and high-quality food presentation
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
Chef de Partie
Llama San
NYC
12.2023 - 01.2025
- Designed and prepared diverse menu items, ensuring exceptional quality and presentation. Coordinated with kitchen team to deliver timely service and maintain consistency through proactive communication.
- Prepared mise en place for kitchen service
- Cooked station items to recipe standards
- Plated dishes with precise presentation for guests
Chef de Partie
Farm to Table Mallorca
Mallorca
06.2023 - 09.2023
- Crafted a menu showcasing fresh, farm-sourced ingredients and regional flavors, enhancing customer dining experience. Cultivated a collaborative team environment focused on continuous learning and strict adherence to food safety standards.
- Managed garde manger and hot line stations during dinner service.
- Followed chef instructions for seasonal Mediterranean menu execution.
Stagiaire
Baldio
Mexico City
03.2025
- Acquired hands-on experience in fast-paced kitchen, supporting daily operations and ingredient preparation. Refined culinary techniques and creativity by collaborating with experienced chefs.
- Supported Baldio project teams with daily administrative tasks and meeting preparation.
- Researched customer needs and summarized findings for Baldio product planning.
- Drafted emails, notes, and internal updates for Baldio staff communication.
Education
State University of New York At New Paltz
New Paltz, NYSkills
- Menu preparation
- Mise en place
- Sauce preparation
- Menu planning
- Ingredient sourcing
- Sauce production
Pop-Up Events
- St. Art Gallery, London, Cellar 36 (NYC) Commune NYC
- Participated in multiple pop-up dining experiences, showcasing innovative dishes and a commitment to quality.
Timeline
Harvest Intern
Hazlitt 1852 Vineyards
10.2026 - Current
Harvest Intern
Vinyes Tortuga
08.2026 - 08.2026
Stagiaire
Baldio
03.2025
Chef de Partie
Estela
06.2024 - 03.2025
Chef de Partie
Llama San
12.2023 - 01.2025
Chef de Partie
Farm to Table Mallorca
06.2023 - 09.2023
State University of New York At New Paltz