WEEKEND
Brunch
The weekend brunch adds an additional
level of culinary delight to top off the
perfectly crafted menu.
VIEWING FOOD
As Art
A young Julio Peraza learned to view food as art
from admiring his mother’s culinary talent in her
own Italian restaurant. He went on to graduate
from San Francisco’s California Culinary Academy
in 2002, and launched his career under Chef Joel
Guillon at San Francisco’s Argent Hotel. He
quickly whisked up the culinary ladder to work in
various upscale restaurants in California, Hawaii
and Las Vegas. While in Las Vegas, Chef Peraza was
greeted with the unforgettable opportunity to work
alongside Michelin Star Chef David Myers in the
Cosmopolitan and Aria hotel restaurants.
I
n Chef Peraza’s active culinary career he has been named
Best New Chef while working in Dallas, Texas and was
granted Best New Restaurant while working as head of
kitchen at Madrina. Before joining the talented culinary team
at fl. 2, Chef Peraza ran Oceanside Restaurant in Florida,
where he sourced the freshest seafood and finest local ingredi-
ents – a skill he now utilizes at Fairmont Pittsburgh’s fl.2.
AN ELITE BONUS
Chef Peraza introduced an exclusive Guest Chef Dinner Series.
The leading dinner was served in July 2018, featuring chefs with
distinctive expertise: Brian Howard from Sparrow + Wolf in Las
Vegas, Jason Purcell of Garrison at Fairmont Austin, Texas, and
local chefs Kevin Sousa of Superior Motors, and Casey Renee of
Whitfield at Ace Hotel Pittsburgh. The Guest Chef Dinner Series
allows for talented chefs to come together creating awe-inspiring
dishes. Chef Peraza recognizes the spirit of community in the
Pittsburgh food scene, “I want to spread the message nationwide
that not only are we on the cutting-edge of the food world, but
that we welcome and embrace outside talent and new creative
ideas with open arms. These dinners are truly reflective of the
way I have been welcomed here.”
To highlight this diverse talent within the Pittsburgh food scene,
Chef Peraza invited two local chefs to the second dinner on
November 10, 2018. Creating master dishes for the night will
include local chefs Justin Severino of Cure and Morcilla, Roger Li
of Umami, Ki Ramen and Ki Pollo, as well as Pastry Chef Carlos
Enriquez of Patina Restaurant Group in L.A. and Top Chef: Just
Desserts. Together the chefs will share an experience of creating
food as art to be enjoyed. Fl. 2 is the ideal place to indulge in
tradition and contemporary vibes. The approachable style of
service and dining is a return to tradition of the familiar American
table. The carefully fashioned décor details, culinary team, menu
selections and atmosphere weave in absolute perfection, making
for the finest stay in Pittsburgh.
www.flr2pgh.com