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biografia

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Juliana López May es una de las cocineras mediáticas más innovadoras y versátiles de la Argentina y reconocida en toda América Latina.

Se posicionó como una referente de la cocina de producto, llegando a un público muy diverso. 

Es una cocinera cosmopolita, que adopta y recombina nuevos sabores, aromas y texturas que descubre en sus viajes por el mundo. 

Viajó por el mundo realizando trabajos en Argentina, Londres, Francia, Brasil, Canadá, Chile y Uruguay. Juliana realizó un stage en el River Café, aclamado restaurant en Londres.

Entre el 2007 y 2015 contó con mas de 10 ciclos de diferentes programas en El Gourmet con difusión en todos los países de América Latina.

Sus 5 libros expresan toda su cocina y se convirtieron en éxitos inmediatos, vendiendo mas de 110.000 ejemplares.

Como empresaria y emprendedora Juliana ha desarrollado varias líneas de productos que incluyen: una línea de conservas gourmet, su marca Gastronomía de papel ( individuales, block de notas y planificadores)  y su línea de hamburguesas y milanesas vegetarianas bajo la marca Delitas.

En septiembre del 2015 lanzó, en asociación con Falabella, su línea de vajilla con marca propia, logrando un record de venta en las tiendas. Esta fue la primera de varias colecciones.

Comenzó su carreara de la mano de Francis Mallmann, con quien trabajó durante nueve años.

Juliana forma parte de ACELGA, asociación de cocineros y empresarios ligados a la gastronomía, que comparten una cierta visión de la riqueza y el potencial de la cocina argentina.

 

 

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Juliana Lopez May is one of Argentina’s most mediatic and innovative chefs, and also renowned in other Latin American countries. She has inspired people to spend more time enjoying being in the kitchen using the best ingredients as simply as possible and serve them with flourish and joy. Born on Decembre 1974, Juliana took an early interest in food. At 19 she started working with recognized Argentinean and International chef Francis Mallman, with whom she completed her training during 7 years. She had working experiences in Argentina, London, France, Brazil, Chile Canada and Uruguay. Juliana made a two-month stage at the acclaimed River Café, in London, where she worked with Rose Gray and Ruth Rogers. She chose to work with the people who really inspired her and were her mentors in her journey through the world of food: “I love travelling, collecting things I love, food, people, colors, smells, details and different cultures & traditions, how they put their dishes together, how people, families & nations connect”. Since 2004, Juliana featured different television shows at El Gourmet, the leading Food and Cooking TV signal in Latin America, including “Naturalmente Juliana”, “La Huerta en tu casa”, “Good food”, “Ligero y Liviano”, ”Juliana Deco y cocina”. The concept behind these programs is to strip food down to its bare essentials and Juliana's hands-on style and general laid back outlook was like a breath of fresh air, inspiring everyone to cook. Her three books (Mi Primer Libro de Recetas, Recetas para Compartir, Mis sabores preferidos and Juliana en Italia) published by Penguin Random House became an instant bestseller. The main goal behind these books is how people could be inspired to cook with just a little encouragement and information, and how friends, family and work-mates could pass on recipes to each other and cook using fresh ingredients. Additionally, Juliana set-up her cooking studio in the area of Tigre, located one hour from Buenos Aires, in a neighborhood that has become a privileged place to live, work and, of course, to visit and enjoy nature. There she provides cooking lessons and different related activities to people and companies. In 2013 she launched a line of gourmet and specialty products under her own brand name. In 2015, in association, with Falablella she launched a new pottery line under her own brand. Juliana also participates actively in the Chefs Association ACELGA (www.acelga.org) responsible for the organization of the Masticar Market/Fair, whose objectives are to work on the identity of Argentine cuisine and promote the country on a worldwide basis.