Julie Cablay has been appointed as Executive Chef at Wild Onion Bistro & Bar at Hotel Citrine

Chef Cablay's background includes studies in both culinary arts and dietary nutrition as well as nearly ten years with the Queen Mary in Long Beach. Both a full-service hotel and historical landmark and entertainment venue, the former ocean liner is permanently docked in South California and includes numerous eating and drinking establishments. Chef Cablay held Pantry Cook, Line Cook and Banquet Cook positions before becoming Kitchen Supervisor and later Sous Chef for Sir Winston Restaurant, the Queen Mary's five-star dining destination.

When the Queen Mary temporarily closed at the beginning of the pandemic, Chef Cablay was presented with the opportunity to become part of the task force culinary team for Evolution Hospitality, a premier lifestyle hotel and resort operator. She traveled to several of their hotel properties throughout California, supporting the culinary teams as they began to reopen and restaff. She joined Hotel Citrine and AC Palo Alto, both part of Evolution Hospitality, in the spring of 2022.

Excited to relocate to the Bay Area with her family, Chef Cablay is looking forward to putting her own influence on the menu for Wild Onion Bistro & Bar. Combining her love of California cuisine with her background in nutrition, and highlighting some of her Filipino heritage, guests will continue to see local and seasonal ingredients shine on the menu with some healthier and fresher dish updates. And, as the holidays approach, Chef Cablay is excited to present festive menus that take inspiration from her culinary traditions as well as the many holidays she celebrated with the Queen Mary. She is also looking forward to continuing to highlight the diverse cultures and cuisines that shape modern California dining and plans to bring the entire dessert and pastry program in-house in the near future.