Julian Barsotti is an acclaimed chef and restaurateur in Dallas, Texas. He cooked under James Beard award-winning chef, Paul Bertolli, at Oliveto before moving back to open Nonna in 2006. Nonna has gone on to receive numerous local and national accolades for its personal interpretation of regional Italian cuisine. In 2012, Julian opened Carbone’s Fine Food & Wine, a restaurant unapologetically celebrates Italian-American cuisine. His third restaurant, Sprezza, is a Roman restaurant & tavern focusing on Pizza al Taglio, bronze-die extruded & handmade pastas, Southern Italian wine and artisanal cocktails.