Julius Adam Sanders
Chef/Owner of Jules Restaurant Julius Adam Sanders graduated from Sullivan University National Center for Hospitality Studies in Louisville, Kentucky with an Associates degree in Culinary Arts. He has been the executive chef and sous chef at some of the area's most acclaimed restaurants. Chef Sanders has been cooking professionally since the age of 13. He has lived in Washington, D.C., Chicago, and Louisville, KY but always returned to his home in Ocean City. Chef Sanders has led cooking classes in his restaurant kitchens in addition to teaching classes at the Seaside Culinary School in Rehoboth Beach, DE. He has been featured in many publications including Southern Living, Maryland Life, Links & Living, the Baltimore Sun, and many others. Chef Sanders has been the recipient of many awards and recognitions including National Chef of the Year in 2001, Hot Chefs of Delmarva (2000), Featured Chef of Delaware Today Magazine, and the winner of several medals from various culinary competitions on the east coast. Chef Sanders now resides permanently in Ocean City, MD with his 17 year old son Mason. Jules Fine Dining Restaurant was opened in 2003 and still remains his passion. Cooking is what Chef Sanders knows, and he knows excellence. To quote Southern Living Magazine, Jules' Restaurant - "It's to die for"!
Julius Adam Sanders, Executive Chef & Host
Michael LaBombard, Executive Chef
Thoughtfully Sourced, Professionally Prepared
Produce, herbs: East View Farms, Ocean View, DE
Seafood: From the docks, as local as we can get
Meats: Rastelli’s and Saval MVP program (MD, VA, PA)