Opaline | Los Angeles, CA
Julien Wagner was born in Paris and moved with his family
to Connecticut at the age of five. Wagner knew early on that he
belonged in the kitchen, and at age 13, he was apprenticing in local
restaurants. In 1995, he was approached by renowned chef Lydia Shire
to work as a line cook at Pignoli in Boston. Wagner jumped at the
opportunity and moved to Bean Town.
Shortly after, Wagner made another move. In an effort to fulfill
his passion for travel and new cooking influences, he headed to
the Yucatan Peninsula in Mexico. After mastering that region’s
cooking flavors and techniques, Wagner returned to Pignoli and worked
as an assistant bread baker until he was offered an assistant pastry
chef position at Radius. The opportunity to work with renowned chef
Michael Schlow and Pastry Chef Paul Connors thrilled him, so Wagner
accepted with delight and began work there in 1999.
Wagner later succeeded Connors as executive pastry chef until 2002,
when he joined artisan bread master Christy Timon at the Clear Flour
Bakery in nearby Brookline, Massachusetts.
A year later, Wagner headed to Los Angeles to work as executive
pastry chef at Opaline, where he showcases his pastry arts, incorporating
decadent desserts with savory ingredients. At only 26, Wagner has
proved to be a highly skilled pastry chef with a passion for combining
unique techniques and flavors to create edible pieces of art.