Stories / Interviews

Ask a Chef: Proof + Pantry's Julio Peraza

Gotham Magazine

Gotham Magazine

July 22, 2015


Newly appointed as executive chef of Dallas’s Proof + Pantry, Julio Peraza lands at the James Beard House tonight to serve up some seasonally-inspired American fare. We chatted with Peraza about where he likes to eat when he's in town, what chef he'd like to dine with during his visit, and how to make his delectable snow crab salad (pictured above and recipe here).

Peraza is a 13-year veteran of the restaurant industry who hails from El Savador. His extensive resume boasts hot spots like the St. Regis Hotel in Kauai, Michael Mina’s American Fish at the Aria Hotel in Las Vegas, and David Myers’s Comme Ça in Los Angeles. He also helmed Dallas favorites like Komali and Salum before recently moving over to the post of executive chef at Proof + Pantry. Peraza will come to the Beard House tonight to serve up innovative dishes like bone marrow with onion marshmallow and nitrogen-frozen steak tartare. Read on to get the seasoned chef's take on the Manhattan food scene.

What is your favorite place to eat in New York and what do you order there? 

That would have to be Eleven Madison Park in Manhattan. I had the lobster dish with black garlic, poached egg, and shellfish bisque. It was just a wonderfully executed, simple, really nice dish.

In your opinion, who is a rising-star chef to watch in New York? 

David Chang, definitely. He’s not really up and coming anymore, but he’s just grown such a huge empire in the food and wine industry, from pastry products, to noodle bars, etc. He's a very talented and smart individual, he will only continue to grow.  

If you could have dinner with any New York chef, dead or alive, who would it be?

Hands down, Daniel (Danny) Boulud. He’s an amazing French chef that’s inspired me in my cooking career.  

What are you most looking forward to about the James Beard House event? 

Simply that. Me and the team are very excited to part of the James Beard Foundation. So many great and inspiring chefs have been gone through there, it’s truly a privilege to be invited to the house. 


Check out the chefs as they make their snow crab salad (click through for the recipe!) and other dishes LIVE tonight on our JBF Kitchen Cam.

See more of chef Julio's picks over at