Experience

The culinary team behind Juliette Kitchen + Bar present a philosophy based on the exploration of diverse flavors, commitment to employing only the best techniques and exclusive use of the freshest, highest quality ingredients. This adds up to a continually evolving experience you must taste, see and hear to discern.

Before opening Juliette Kitchen + Bar, founders Juliette Chung and John Hughes spent 18 months exploring the variety of California’s wine country and experimenting with the dishes and drinks of San Francisco. The result of this delicious excursion is the inspiration for the culinary adventure available at Juliette Kitchen + Bar, artfully envisioned and executed by Executive Chef Daniel Hyatt. It’s what happens when the fog of San Francisco meets the setting sun of the California coast – kissed by the crispness of fresh ingredients and enlivened by the expert pairings of craft cocktails and boutique wines.

At Juliette Kitchen + Bar, we pride ourselves on offering a well-cultivated menu, which continually evolves as Executive Chef Daniel Hyatt introduces ingredients, techniques and flavors. Our wine program reflects this philosophy as well. You’ll find that our diverse wine list showcases winemaking styles and selections from the best producers in each region.

In addition, our craft cocktails feature seasonal ingredients designed to complement the flavor profiles of our curated menu. We believe that choice spirits elevate the experience of dining at Juliette Kitchen + Bar – especially when shared with loved ones and friends.

about

Juliette Kitchen + Bar is born out of passion for food and flavor.

When you dine with us, you are embarking on an experience unlike any other in Orange County.

You will taste it in our modern approach to American cuisine and emphasis on quality- sourced ingredients. You will see it in every attention to detail – from the earthy bar constructed from wine barrel staves, to the superior copper bar tools we use to craft libations, to the open design that invites conversation. You will hear it in the buzz of guests. And you will feel our purpose in the warm, kinetic atmosphere we have created – all in the pursuit of flavor.

We invite you to join us on a tour of our favorite recipes and see the world of culinary adventure as we do. Modern yet traditional. Bustling yet intimate. Complex yet simple. And thoroughly original.

 

 

Juliette Chung, Owner

Juliette Kitchen + Bar is Juliette Chung’s most personal culinary adventure to date. After immigrating to California from Seoul in 1996. Juliette taught herself the art of baking and restauranteurship. She is best known in Orange County as the founder and “one-woman baker” of Filling Station, where she offered guests hearty breakfast and lunch fare, including delectable pastries. After selling the iconic eatery located in Old Towne Orange in 2010, Juliette commenced an 18-month culinary sabbatical, tasting her way through central and northern California until she found inspiration for her next concept. She opened the doors to Juliette Kitchen + Bar in 2012, featuring an intimate presentation of her favorite flavors from her travels. Here, Juliette personally welcome guests to indulge in this experience and delight in the approachable-yet-sophisticated setting she’s created just for their enjoyment.

 

 

A chance decision to apply to work at a local Italian bistro when he was 15 set Chef Daniel on a career course he’s pursued with passion. Since that humble beginning, Chef Daniel completed his education at California Culinary Academy, where he reveled in the creative process, excelled at applying French cooking techniques to enliven American cuisine and honed his unique style. Before taking the helm at Juliette Kitchen + Bar, Chef Daniel sharpened his craft at Aubergine and Troquet and handled sous chef responsibilities at some of Southern California’s most storied restaurants, including Red Pearl Kitchen, The Lodge and Sapphire Laguna before taking on Chef De Cuisine at Delius. Now as executive chef, he exercises full creative freedom in the kitchen, mingling the freshest ingredients in memorable recipes to make dining an adventure of experiencing new taste sensations.

Daniel Hyatt, Executive Chef

A chance decision to apply to work at a local Italian bistro when he was 15 set Chef Daniel on a career course he’s pursued with passion. Since that humble beginning, Chef Daniel completed his education at California Culinary Academy, where he reveled in the creative process, excelled at applying French cooking techniques to enliven American cuisine and honed his unique style. Before taking the helm at Juliette Kitchen + Bar, Chef Daniel sharpened his craft at Aubergine and Troquet and handled sous chef responsibilities at some of Southern California’s most storied restaurants, including Red Pearl Kitchen, The Lodge and Sapphire Laguna before taking on Chef De Cuisine at Delius. Now as executive chef, he exercises full creative freedom in the kitchen, mingling the freshest ingredients in memorable recipes to make dining an adventure of experiencing new taste sensations.

 

 

John Hughes, Beverage Director

Growing up in an Irish family, John Hughes was exposed to the delight of ne spirits, but it wasn’t until his mid-20s, when he sampled a red age-worthy Bordeaux from a small producer that he began his avocation as a wine steward. Since then, John has developed a deep understanding of and appreciation for the winemaking techniques and history of wineries and varietals around the world, which he passes along to guests at Juliette Kitchen + Bar. As the beverage director, he sources tempting varietals from boutique California wineries, directs the creation of unique crafted cocktails and offers some of the choicest spirits available. Guests count on John to not only suggest a beverage pairing but also elevate their beverage selection to a creative exploration of flavors that complements Juliette Kitchen + Bar’s fare, leaving guests with smiles on their faces.