Julian Dubois

Columnist, 'On the Table'

Raised in New Orleans, Julian Dubois understands that a meal is more than sustenance; it's a performance. After training as a sommelier in France, he returned to the States and spent fifteen years as a celebrated restaurant critic for the 'Chronicle'. He now focuses exclusively on the home experience, guiding readers on how to create restaurant-quality ambiance and flavor. Julian's writing is aspirational yet achievable, covering everything from the architecture of a cheese board to the perfect wine pairing for a Tuesday night roast chicken.