Julien Gremaud


Chef Gremaud grew up under the glittery, culinary backdrop of Saint-Tropez, France. He wanted to be a professional chef for as long as he can remember and credits his mother for inspiring him to pursue his dream of opening his own restaurant. As a child, Julien spent many delightful hours learning the basics of French cooking under her patient instruction in the family’s kitchen. She equipped her son with the confidence and skill to become a professional pantry chef at just 14 years of age.

Shortly after that, Julien left France to hone his cooking and administrative skills at several of the finest restaurants in the UK including London’s Le Colombier and Goolies. In 2000, he arrived in the US at the age of twenty to hold consecutive positions at two of Chicago’s leading French restaurants: Le Francais and Le Vichyssois.

In 2002, he relocated to South Florida and accepted the position of personal chef for notable celebrities on Jupiter Island and Palm Beach Island. Chef Gremaud joined Pistache French Bistro in 2009 as a consultant, moving up to executive chef within weeks. His innovative approach to Francophile cuisine quickly transitioned the restaurant into a food critic favorite, garnering numerous accolades. Two years later, he was promoted to partner and co-opened Palm Beach’s famed seafood eatery, PB Catch. Finally, in fall 2014, Chef Gremaud opened the doors of Avocado Grill in downtown West Palm Beach.

In spite of a non-stop schedule, Chef Gremaud has been a frequent participant at a large number of local charity events that mark the Palm Beach social calendar. On his occasional day off Julien loves spending time with his wife, Tristan, and son, and their labrador retriever. He also enjoys spinning at his turntable (he’s been a DJ since he was a teenager) and traveling around the world to source exotic ingredients and discover non-traditional culinary practices.

Nathan Snow

Chef de Cuisine

Award-winning Chef Nathan Snow brings an Italian flair to Avocado Grill’s uniquely inspired menu. He shares Chef Julien’s dedication to full flavors, locally sourced.  As chef-owner of one of Zagat’s 1500 Best Restaurants in America, he worked closely with local farmers and perfected his rustic cooking, making everything from scratch and becoming a world-class pasta maker.  The Institute of Culinary Education, New York City, trained chef brought those skills to South Florida in late 2016 as his family relocated in search of warmer weather, and Avocado Grill patrons have reaped the benefits since. 

Ben Awad

Sous Chef

Hawaiian Polynesian influences on the Avocado Grill menu are thanks to Chef Ben Awad, who spent 14 years in the islands perfecting his fresh, vibrant culinary style that perfectly complements Chef Julien’s creativity.  Ben took the initiative to self-train as a chef and learned from many others along the way, from upstate New York, to America’s southernmost state.  His drive has led him to successfully open new restaurants during his career, proving he’s just as talented outside the kitchen as he is in it.

Brad Phillips

Chef de Cuisine - Avocado Grill Palm Beach Gardens

Chef Brad Phillips considers cooking and wine pairing an art, working on each dish with a creative vision so that his food always feels personal to Avocado Grill customers. There’s a sense of excitement and camaraderie in the kitchen with Brad. His upbringing in northeast Ohio in a family of farmers and horticulturists inspired him to attain a business degree from the University of Toledo and a culinary degree from the Culinary Institute of America. Prior to joining the Avocado Grill family, Brad worked for his mentor, Chef Dean James Max, at a multitude of his destination restaurants including 3030 Ocean in Fort Lauderdale, Latitude 41 in Columbus, The Brasserie on Grand Cayman Island, and Asador in Dallas. 

diego oppo

General Manager

He has always been a man on the move. At age 14, he took his first job in Italy at his local pizzeria to make enough money to buy a scooter. At 18, he flew to Los Angeles in the summers to work for Bice Ristorante, moved permanently to the U.S. at age 25, and climbed his way up Bice’s corporate ladder from busboy to assistant controller within 10 years. Diego was responsible for opening five different restaurants with Bice from the ground up between Los Angeles and Miami. He completely remodeled and re-launched two other restaurants in addition to a Gourmet Burger Bar and an Authentic Italian Gelateria on the beach right by Café Med at the Wyndham Hotel in Deerfield Beach, Florida where he served as general manager for six years before being hired by Chef Gremaud. What excites Diego most is a dining room packed to the rim, staff bustling with efficiency and happy guests who can’t wait to return with friends.