Meet Juliana Aguiar | Creative Chef and Food Concept Consultant

We had the good fortune of connecting with Juliana Aguiar and we’ve shared our conversation below.

Hi Juliana, can you share a quote or affirmation with us?
Be careful what you dream because it can happen but not exactly the way you dreamed. I repeat this quote to myself many times because I think we have to be responsible with our desires. If I really want something I have to be open to receiving that thing and all its variables. I believe this opens doors and possibilities for me and most of my dreams come true.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My work consists in creating new concepts for restaurants, bars, cafeterias, food, and beverage. I listen to my client’s requests/ needs, and love to please people’s taste buds.
I try to implement a disruptive concept of food. Focused to understand the local culture, using local products as much as possible, and adapting the work to the functionality of the kitchen and the staff.
This work is never solo. I always work in harmony with the Chef and Sous Chef in charge of the restaurants and the rest of the team.
I´m doing the creative process, but the beauty of it is trying things and transforming them to add your special flair.
Taking into consideration the peculiarities of the culture and the staff who I have to work with.
For this to happen there is always an adaptation period. And it is never easy.

I have to quickly understand the dynamics of the work and the needs of everyone involved.
Normally I am hired for a specific project.
Example: Renew the menu of a specific restaurant or create a new look and experience.

Or set up a new Spanish tapas bar, Basque food restaurant, etc.

For the last project in the USA I was hired by the owner of a few
restaurants in Nashville. The owner told me his idea and I tried to
understand and study that idea, giving shape to that concept.

I may tell you how to set up the kitchen if necessary, how we can
optimize the functionality of the service and staff, and from there
after choosing a team (most of the time this choice is not up to me
since I will not be in charge of the official kitchen, but I can comment
on ), I started training and teaching cooks to work with that specific
concept or culture.
n this process, I provided tools so that the team can think for itself
and be able to resolve issues that arise without jeopardizing the
authenticity of the project.

They can give their opinion and suggest new ways of making, products, etc.

It is during this process that many recipes are changed with different
techniques of development or by-product substitutions due to the demand
of the place where we are.

In addition, it is necessary to adapt to the local taste without turning
everything into a kind of “Texmex” thing, without corrupting the
authenticity of the project.
It seems complex because it takes a lot of knowledge about the food that is being developed and the local flavors. But it is also amazing the magic coming out of all this elements creating something new.
I am 100% available to better train the professionals who will continue this work. And takes a season or two to implement. Depends on the variety of each project. This whole process is quite powerful as it somehow determines the project’s success, quality, and consistency.
Since the team that stays to continue the work feels somehow committed to this ideology

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I spend most of my time traveling but when I ´m in Nashville  I  have my favourites places. I would take my friend to  Richland Park Farmers’ Market https://maps.apple.com/?address=4711%20Charlotte%20Ave,%20Nashville,%20TN%2037209,%20United%20States&auid=2972673197986742371&ll=36.151581,-86.844343&lsp=9902&q=Richland%20Park%20Farmers%E2%80%99%20Market&t=m on Saturday.
Then have a break at  Headquarters Coffes & Tea
http://www.hqsnashville.com/
And then visit the Frist Museum. They always have very interesting exhibitions. And for me it’s always a good way to disconnect.

Another thing I love to do is go to the cinema. And for that, the Belcourt Theater is my place.
They have a good offer and I always find something that inspires me.

Home

To eat I love the Alebrije Nashville Food.Edgar´s food is the best mexican over all. https://alebrijenashville.square.site/ And to have pizza I go to Folk.they have a good selection of appetizers and the small menu is just what I look for.  The flavours are super original and product qualities are the best.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I thank my parents for all their teachings and dedication to transforming me into a worldly person. To Vera Saboya, owner of Ateliê Culinário, Rio de Janeiro,
my first boss to whom I owe the sense of responsibility and seriousness with my work without leaving aside my freedom of expression and creativity.
And finally, to Maher Fawaz, owner of Siege Hospitality Group, Nashville,
with whom I have worked independently over the last few years for believing in my talent
and giving me every opportunity to develop my creativity and knowhow in a safe environment where I could grow.
Having a better understanding of my own creative work.

Instagram: @chef_ julianaaguiar

Image Credits
Kike Amores Gonzalo Ayarra de Burgos