Celina Tio Biography

Grocery shopping lists, Julia Child reruns, and baking and cooking for family and friends were among her favorite pastimes. Celina Tio was eight years old at the time. Thanks to the strong impact of her brother, father, and grandpa, she knew she wanted to be a chef from a young age. Celina began her career as a chef at the Ritz-Carlton hotel in Philadelphia after graduating from Drexel University with a degree in hotel and restaurant management. She was the chef of the hotel's Grill Room at the age of 23. Celina traveled to Orlando, Fla., to work for Walt Disney World, in search of a new challenge and a larger audience for her food. She assisted in the opening of two specialty restaurants in the area: Spoodles, which serves Mediterranean food, and Citricos, which serves Southern French cuisine. Celina rose to prominence as the chef de cuisine at Kansas City's famed American Restaurant over the next seven years. She won local and national awards there, including Chef magazine's 2005 Chef of the Year and the James Beard Foundation's 2007 Best Chef: Midwest. Celina now uses all of her knowledge to run Julian, her own restaurant. She provides chef-driven variations on American comfort cuisine she refers to as "feel-good food" in her cozy neighborhood eatery.

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