Chef Julian
De Garden
40 years old, a couple decades in Orlando kitchens, and — by his own account — "just a regular pizza guy."
Julian calls the style artisan — dough made from an old baguette recipe, a light hand with toppings, a heavier hand with sauce, and a finish of aged gouda he picked up watching Joe Beddia of Philadelphia's famed Pizzeria Beddia work.
The name is the whole philosophy in two words: the ovens run hot enough to blister and blacken the crust on purpose, every time. If the roof of your mouth is a little tender by the second slice, that's the pie doing its job.
Burnt Mouth is the thing he built for himself, on his own terms — part-time work back at Prato paying the bills while the ovens got dialed in.
Photo: Amy Drew Thompson, courtesy of the Orlando Sentinel
The Long Way Here
Julian talked his way into his first kitchen job by walking in off the street. Everything since has led here.
Landed his start in an Orlando kitchen by walking in and asking for work.
Moved on to one of Orlando's most respected kitchens to keep learning.
Left for New York to formalize the training.
Staged at a Michelin-starred dining room and one of New York's most influential pizzerias.
Came home to Central Florida — and met Seth Parker, his future right hand.
Helped chef Tim Lovero open what would become a Michelin-recognized dining room.
Bought two ovens and a van, and started firing pies on his own terms.
He Bought The Van. He Bought The Ovens.
Julian started Burnt Mouth in summer 2026, funded partly by an inheritance from his mother, who'd always pushed him to build something of his own. He bought two ovens and a van, and put up a tent. The ovens are still small — about 40 minutes to heat up — but bigger ones, and more hands, are on the way.
Seth Parker, Aiuto Pizzaiolo
Longtime friend and collaborator Seth Parker — also known for Orlando Meats, Red Panda Noodle, and Baba Yaga — runs the line beside him. Julian calls him one of the most underrated cooks in the city.
