Humble Ideas, Real Impact.
We are Juli and Juan. We’ve spent our lives learning from our adventures in and out of the kitchen. Now, we want to share the systems, lessons, and artistry we’ve gathered along the way to help your culinary adventure thrive.
Two Cooks. One Shared Philosophy.
We believe that food is the ultimate source of connection, and that the kitchens preparing it should be places of balance, joy, and respect
We are just a couple of romantic, hard-working fools who are completely submerged in the idea of creating a better world through hospitality. We believe that food has the ability to heal our bodies, stimulate our minds, and bring communities together. But over our two decades in the industry, we’ve also seen how the stress of running a food business can overshadow that magic.
Our mission as consultants is simple: to help you build a food program that honors the ingredients, respects the people cooking them, and brings sustainable joy to your life as an owner. We believe in collaboration over competition, and we are here to share the lessons we've learned so your restaurant can thrive.
Food | Health
Art | Philosophy
OUR STORY IN A NUTSHELL
From a $700 Dream to a Culinary Evolution
Our journey to Northern Colorado was a happy accident. We were living in Mexico when a friend flew us up to cater a rehearsal dinner. Word spread, and before we knew it, we were on a four-month road trip, cooking events across 13 states. We fell in love with Fort Collins and decided to stay. We started our catering company with just $700 for our first month's rent.
Over the years, that humble beginning grew into a company executing over 80 high-end events a year. We mastered the intense logistics of off-premise cooking, the challenge of adapting to any situation, and the art of open-fire cooking. But more importantly, we learned how to build efficient systems out of pure chaos. Today, we take those battle-tested systems and bring them into your restaurant, helping you find calm and profitability on the line.
Our Team
Juliana Trujillo Escobar | Founder
Born in Medellin, Colombia, and raised across Mexico, Juli’s culinary identity is a rich mixture of cultures, survival, and adaptability. Graduating at the top of her culinary class in Mexico, she is deeply passionate about health, nature, and the stories food can tell. Juli brings part of the soul to the kitchen. She is the artistic force behind our menu engineering, flavor profiling, and hands-on staff training. She understands that a successful dish must resonate with the heart just as much as it works on a spreadsheet. She is the day to day mind that pulls Juli y Juan’s Kitchen to the places they have been, with all the love and discipline it requires for it to run smoothly.
Juan Andres Rodriguez | Founder
Born in San Diego and raised in the coastal quiet of Baja California, Juan grew up as an observer and a natural mediator. Initially setting out to study medicine, he found his true calling in Communications, Graphic Design, and Marketing, graduating Summa Cum Laude. Juan brings creativity and out of the box thinking to the culinary creations and the other part of the soul to the kitchen. He is the architect behind our kitchen workflow optimization, conceptual marketing, and operational logistics. His goal is to eliminate the chaos of the kitchen so the culinary art can shine. He brings the long visionary of what is the next step for the brand and the adventure.
Rooted in Nature
When we aren't consulting, you can find us running our company from our home under a 150-year-old cottonwood tree in Fort Collins, surrounded by our chickens, bees, a dog, and a cat. We study the I-Ching, we practice daily balance, and we hold nature as our highest teacher. We bring this exact same grounded, respectful energy into every restaurant we partner with.
Let’s Build Something Meaningful.
Whether you need a fresh set of eyes on your menu, a complete redesign of your kitchen flow, or just a little help finding the joy in your business again, let's sit down and dream together.