Julia Jaksic

Chef Julia Jaksic's culinary philosophy centers on delivering "delicious, elevated food" with a foundation of honesty and without pretense, designed to perfectly complement the vibrant, hospitable atmosphere synonymous with Employees Only. Drawing deeply from her background as the "daughter of a butcher" and her Croatian heritage, she crafts a menu rich in "modern US and European dishes," characterized by robust flavors and quality ingredients, often presented in generous, "sizable portions." Her approach emphasizes consistency, ensuring that the high culinary benchmarks established in New York are meticulously upheld and replicated across all global locations, a commitment demonstrated by her regular travel between cities. Beyond upholding tradition, Jaksic fosters a dynamic and creative environment within her kitchens. She empowers her local culinary teams through initiatives like the "EO Staff Meal," where chefs are given "carte blanche to rustle up one-off culinary creations for guests with available ingredients." This practice encourages innovation, the thoughtful utilization of seasonal and local produce, and a responsiveness to the unique culinary landscapes of each outpost, such as Singapore. This synergistic blend of comforting classics, rigorous culinary execution, and adaptive creativity forms the core of her overarching vision. Chef Julia Jaksic's signature culinary approach is a refined blend of "modern US and European dishes" infused with "subtle Eastern European touches," known for its "sizable portions" and emphasis on quality ingredients. Her technical style incorporates both classic comfort and elevated techniques; for instance, the Hand-Cut Steak Tartare is prepared and "mixed tableside," offering an interactive and fresh dining experience, while her homemade pastas utilize "seasonal ingredients." She demonstrates a keen attention to detail and texture, exemplified by the description of the "super-silky mascarpone cheesecake topped with salted caramel." Jaksic's leadership empowers her kitchen staff, particularly in the creation of dynamic "EO Staff Meal" specials, which are ingredient-driven and showcase the team's creativity. Signature dishes under her purview include the Bone Marrow Poppers (puff pastries filled with juicy bone marrow and Bordelaise sauce), Hand-Cut Steak Tartare, the 800g Prime Ribeye, Lamb Chops Wrapped in Bacon, house-made Cavatelli with pork sausages, the EO Smash Burger, and the institution of the complimentary late-night Chicken Soup. Notable desserts feature her Mascarpone Cheesecake.