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Elevating French cuisine to new levels of splendor with perfectly fresh ingredients, impeccable sauce preparations, and dramatic multidimensional presentations, Julian Serrano continues to update the classics with refined flair at his Las Vegas restaurant, Picasso. A graduate of Spain's Escuela Gastronomia P.P.O., Julian began working on Caribbean cruise ships to make his way closer to America. After a few years in the U.S., Julian landed a position in 1983 at San Francisco's much-heralded Masa's restaurant, where he learned to consider cooking an art, not just his trade. Working directly with chef Masa Kobayashi, Julian was inspired to embark on a brief, but intense, training period in the disciplined kitchens of France and Switzerland. The trip proved to be successful. Winner of the San Francisco Focus Gold Medal Award for best restaurant for twelve years in a row, Julian's food is not only delicious, but consistent. Showing off some of his native cuisine, in the show IN JULIA'S KITCHEN WITH MASTER CHEFS Julian Serrano prepares Paella With Chicken, Chunks of Lobster and Clams, Almond Roasted Figs, and Honey Lime Peaches for dessert.
 Lobster and Chicken Paella
Crème Fraîche Ice Cream With Almond Roasted Figs
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