Roxana Jullapat, the pastry chef at highly regarded Cooks County, is an L.A. native who has worked at such celebrated Los Angeles restaurants as Campanile, Bastide, Lucques, AOC and AMMO.
A journalism major in college, she says her fate was sealed after she found herself baking a tarte tatin at Cafe Figaro in Los Feliz.
In 2011, she teamed up with her partner, chef Daniel Mattern, and Claudio and Adria Blotta to open her first restaurant, Cooks County. Working with seasonal produce and alternative grains, Roxana’s menus are one of the most farmers’ market driven in town.
Jullapat will be giving a cooking demonstration during the Field to Fork portion of the Taste on Saturday, Sept. 1. Tickets are $65 and are available, along with more information, at the Taste website.