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From the Yucatan in Mexico to France's Mediterranean coast to Liguria, Italy, Reed Hearon's culinary inspiration may be scattered around the globe, but his techniques and discipline are precisely focused in the kitchen, as he executes simple, global cuisine in his San Francisco restaurants. After "home-schooling" himself with cookbooks, Reed stepped into some of the best Southwestern American kitchens, training with chef Jimmy Schmidt at the Rattlesnake Club and Mark Miller of Coyote Cafe. His understanding of the professional kitchen blossomed and he moved to San Francisco where he began to create a small restaurant empire. Opening his first restaurant, LuLu, in 1988, he went on to open two more that year and an additional three, including nationally acclaimed Ligurian hot spot Rose Pistola, in years to come. Author of three cookbooks, James Beard Award-winning chef Reed Hearon presents his signature preparations of Iron Skillet Mussels, Sand Dabs a la Plancha, and Frito Misto in the show IN JULIA'S KITCHEN WITH MASTER CHEFS.
 Frito Misto of Artichokes and Fennel
Aioli
Iron Skillet Mussels
Roasted Salt-Encrusted Cod
Sand Dabs a la Plancha
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