British born Julian Bond’s career began in Barnsley, England where he attended culinary school graduating with honours before applying his skills at several notable restaurants across England. Enticed by CP Hotels (now Fairmont Hotels), he relocated to Canada to training apprentice chefs in the art of fine dining cuisine.
In 1995 he became part of the opening team for the award-winning Star Anise restaurant where he soon became Executive Chef and Co-Owner. During his time at Star Anise he brought home Gourmet Magazine’s Top Table Award. 5 years later he moved onto design and opened the kitchens of Oritalia in the Sheraton Le Soleil which received international acclaim from Conde Nast Traveller as one of the Top 100 restaurants in the world. Chef also received International recognition as he was selected by the Globe and Mail as one of the Young Chef’s of the Millennium and in 1998 was chosen one of Canada’s top young entrepreneurs by Maclean’s Magazine. Taking his love for passing on his skills, he accepted the position of Director of Culinary Programs at Dubrulle International Culinary and Hotel Institute of Canada. While there he was involved in a multi-million dollar relocation and rebranding.
Recruited in 2005 by the Cactus Club group of restaurants, Chef Julian Bond joined the Executive Team and was responsible for running the test kitchens, menu development, staff training and new acquisitions and openings. Under his tenor he helped to grow the company to 19 locations by overseeing the openings and design.
His love for teaching brought him back to education and he joined our Institute in 2007 as Executive Chef and Program Director.