The Cannibal LA in Culver City, California, hired Julian Kurland as beer director. Kurland will curate the restaurant’s selection of 500-plus international craft bottles, in addition to 10 beers on draft. The Cannibal LA will feature a Flux Capacitor, a state-of-the-art tool that regulates the carbonation of draft beers. Julian is currently a Certified Cicerone, and just sat for the first Master Cicerone exam.
At The Cannibal LA, Julian aims to elevate the role of beer to the level of wine when dining out, and works with each guest to choose the appropriate selection. He will also teach weekly educational classes on various beer-related topics, and organize beer dinners featuring pairings for Chef Francis Derby’s innovative dishes.
A latecomer to the restaurant industry, Kurland left a job in entertainment in Los Angeles to move to New York City to pursue a culinary degree from the French Culinary Institute in 2012.
In his first month at FCI, Kurland was introduced to Christian Pappanicholas, owner of Resto and The Cannibal Beer & Butcher. He secured an internship in The Cannibal Beer & Butcher’s kitchen, assisting in butchering and sausage production. At the end of his culinary program and internship, Kurland moved to front of house, realizing his desire to connect and work with guests. He quickly worked his way from server to beer director, taking charge of the 450-plus beer list for both The Cannibal Beer & Butcher and Resto. Shortly after, Kurland was promoted to assistant general manager for The Cannibal Beer & Butcher and Resto.
In summer 2015, Kurland left New York City to move back to his hometown of L.A. to take the helm as beer director of The Cannibal Beer & Butcher Culver City, opening in winter 2016.