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Julian, 6227 Brookside Plaza, Kansas City, MO
 Chef Tio was one of the contestants on a previous season of Top Chef Masters Bravo TV competition.
We asked her a few questions about her experience being on the show:
CN: Was it fun?
CT: I had a great time. We all got along and laughed, went to dinner together. It was a great experience.
CN: Is it as intense as it appears?
CT: It is. It's frantic to cook under those circumstances, none of which I have done before even having been on Next Iron Chef last season!
CN: What's it like to be followed around by a camera person?
CT: I love the production process. I worked with whoever was filming me at the time and really communicated with them for both of our safety. Also to save them unnecessary steps, I would tell them where I was going and that I'd be right back : ) So to answer your question; it was easy for me : )
CN: How much did you make for your charity?
CT: Unfortunately I only made $3000 for my charity, which was a parting gift, basically: ) I had many gracious fans that when I left said they were going to donate to Harvesters under my name. At least I still achieved the goal of getting more recognition of the work that they do : ) (Harvesters – Community Food Network, is a food bank in Kansas City, MO that feeds thousands of people each week)
CN: Do you have any plans to do another show?
CT: I would love to do another show, but have no current plans : (
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Now familiar as the braided powerhouse on Food Network's hugely popular show The Next Iron Chef (Season 3) and BravoTV's Top Chef Masters, Chef Celina Tio got an early start in the kitchen. Even at the tender age of eight, her typical day involved shopping lists, Julia Child re-runs, baking and cooking for family and friends.
How time flies. During seven years heading the kitchen at Kansas City’s renowned American Restaurant, Celina Tio garnered both local and national accolades. These included 2005 Chef of the Year by Chef magazine and the James Beard Foundation’s 2007 Best Chef: Midwest.
 Celina was also recently honored by KC Magazine as Chef of the Year for her first proprietary restaurant, JULIAN. At this popular Kansas City neighborhood-gathering spot, she creates chef-driven twists on American comfort food that she likes to call “feel good food,” for her guests, family and friends – just like she did in her youth.
Chef's Green News
Celina is dedicated to taking part in green practices whenever possible. All of the restaurant's meat and dairy comes from ethically responsible purveyors, many of which are organic and/or local/regional. Shatto Milk Company and Campo Lindo Chicken are among some of the companies that provide local food. The menu is seasonally inspired and when available, much of the produce comes from area farmers. All take-out boxes are made from recycled paperboard and are biodegradable. All the glass bottles are recycled.
All of the alcoholic beer served comes from Boulevard Brewing Company, a brewer owned and operated in Kansas City, making JULIAN the only restaurant in Kansas City to provide beer sourced only from Boulevard.
Chef's Recipe: Butternut Squash Soup
Sample Dinner Menu
Reservations: OpenTable
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