Meet the Team
Part-owner of the 28°-50° restaurants in London, Emiliano is a veteran of the London restaurant and club scene. His career began working in Sir Terrance Conrans Butlers Wharf Chop House, he then moved to work for Gordon Ramsey’s Michelin star restaurant at the Connaught hotel, Mayfair. In early 2007 he became the manager at Greig’s Steakhouse in Berkeley Square, Mayfair and then became the General Manager at the Zebrano Group, Carnarby Street before linking up with Richard to set up the 28°-50° restaurants.
Executive Chef Julien Baris grew up on the French Atlantic Coast in the Les Landes region of South West France, home to excellent cuisine and rich terroir. Julien’s love of premium cuisine and world-class wines was instilled from a young age. He went on to study catering in Bordeaux for five years, before honing his craft in the kitchens of a number of Michelin-starred restaurants in France, including Le Moulin de l’Abbaye in Brantôme and La Table Des Frères Ibarboure in Bidart. Julien Baris worked his way up in various restaurants across France before moving to England in 2004. Head Chef at Aubaine in 2007, then part of the 28°-50° team since 2014, Julien has also worked with celebrity Chef Aggi Sverrisson of Michelin-starred Texture restaurant, and now leads a skilled brigade of talented international chefs to deliver delicious, seasonally-led Modern European dishes.
Group Head Sommelier
Hailing from Bordeaux in France, Jules’ passion for wine led him to join 28°-50° as a sommelier and is now the head sommelier. Bringing years of experience from the Grands Crus Classés in Bordeaux, the Rhone Valley and Burgundy, Jules has had the opportunity to work alongside some of the great names in French viticulture. Finalist of the European Competition of Young Wine Professionals 2017 and graduate in wines and spirits management, Jules loves sharing his expertise with fellow wine lovers!