Chef Julien Shapiro of Eat the Rich - Biography

Having attended culinary school and worked in Paris, Chef Julien Shapiro brings classical French technique, along with his personal touch, to the Eat the Rich table.

By doing thorough research akin to an FBI background check, Shapiro keeps up the high standard set by restaurateurs Derek Brown and Travis Croxton, when sourcing anything for the restaurant--especially seafood. Shapiro is known to base his menu on whatever is available locally from the Chesapeake Bay area. If he can’t get eel, then it’s snake instead.  He has also amassed knowledge of charcuterie, previously showcased at Bryan Voltaggio’s Range and at the World Pâté Croûte Championship.