Embracing contrasts is Julie Elkind’s secret ingredient for success – she starts with simple ingredients and beloved sweets, and works backward from taste to recipe to incorporate nostalgic flavors and memories into boundary-pushing contemporary offerings. At Bâtard Julie showcases her innovative and passionate approach to crafting delectable pastries. “I’m excited to dedicate time and focus creating desserts that require a lot of attention to detail,” says Julie. “Working alongside Chef Markus Glocker allows me to have the opportunity to hone in on what makes guests feel at home, to create intricate dishes without being over complicated – which is the perfect balancing point for the desserts I love to create.”
Julie joins the team at Bâtard after serving as the Corporate Executive Pastry Chef for Esquared Hospitality and BLT restaurants, where she was honored as one of Zagat’s coveted “30 under 30” and was featured on NBC’s “Today Show,” “Good Day New York,” The New York Times, and more. Prior to her time at Esquared and BLT, Julie held positions acclaimed New York City restaurants Le Cirque, La Fonda Del Sol, Convivio, and Alto.
Julie developed a love of food and a talent for cooking at an early age. She credits her affinity for desserts to time spent tasting her way through 14 countries, as well as growing up in a family of incredible home cooks and bakers, including her grandmother who used to make a rhubarb tart – a play on this childhood favorite is currently on the menu at Bâtard, with the sophisticated addition of a fennel pollen and semolina streusel.
For more information or interview requests, please contact
Juliana Pesavento or Jessica Rodriguez at Wagstaff Worldwide