Julian Cincotta has had plenty of experience over the years in the kitchen. He discovered his insatiable passion for food after spending many long hours in the kitchen with his mumma and aunties from a very young age. His transition to professional cooking started at his parent’s café at the tender age of 15. Julian honed his knowledge and skills under Chef Neil Perry at Rockpool on George Street, and was given the opportunity to be a part of the first kitchen teams at Rockpool Bar & Grill (both Sydney and Melbourne). Soon after, he headed abroad to gain further experience and stage at some of the top restaurants in the US such as Charlie Trotter's, Alinea and Blackbird.
In 2013, Julian moved over to Nomad as Sous Chef, before winning the prestigious Josephine Pignolet Young Chef of the Year award in the Sydney Morning Herald Good Food Guide 2015. Later that year, Julian created the menu for Thievery Restaurant in Glebe, which in its first year, received overwhelmingly positive reviews from both customers and critics.
A six-month stint overseas in late 2015 as part of the JP Young Chef Award saw Julian immerse himself in various European cuisines, staging at Saturne (Paris), Lyles (London) and Bror (Copenhagen) to name a few.
On Julian's return to Sydney in 2016, he once again paired up with the team from Thievery for some exciting and innovative new projects. The first of those new projects was Butter, the world’s first hybrid sneaker, fried chicken and champagne bar. From the very beginning of its operation, Butter gained amazing recognition both in Australian and internationally for its innovative approach to dining and the merging of distinctly different cultures. In the words of the
publication Concrete Playground “Butter is the ridiculous palace of fried chicken, sneakers and champagne Sydney deserves”.
Since then, the team has opened the second Butter in Parramatta in late 2018. Then in the middle of the global pandemic in 2020, a third Butter store was opened in the Historic Chatswood Chase shopping center. This store is considered the flagship store as this site combines the original food and beverage concept, with a full retail store displaying and selling a large range of consignment kicks as well as other apparel and lifestyle products.
As well as working across the group’s three sites, the restaurants take part in many food oriented events such as Taste Festival and Carriageworks Markets, to name a few where. As well as leading these events for the group, Julian has also been a part of the likes of Electrolux Taste Theater, Sydney Seafood School, Simon Johnson Providore Eat Drink Play series, where he has done cooking demonstrations and Q&A’s. Also he has appeared on segments for The Living Room Channel 10 with Miguel representing the ultimate fried chicken for Butter Sydney.
Julian has always wanted to create recipes that hark back his Italian heritage, and that's exactly what he has been able to do with Mumma Julian's. At Mumma Julian's you will find recipes that he has been refining since wes a little boy all those years ago cooking with his mumma and aunties - but now with the wisdom of experience, he has been able to bring fine dining style practices and techniques into these simple recipes.