Julian Cooke
THE URBANIST
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PROFILE
An Urbanist is a former inner-city resident that can’t quite let go of the culture and lifestyle they once enjoyed. In true Urbanist style, I’m currently living in the quite suburb of Cammeray on the Lower North Shore.
My name is Julian Cooke and I am the lead designer and founder of The Urbanist. I’m interested in finding full time employment as part of an established design team or with a successful media agency.
As someone new to the design industry I’ve created The Urbanist to freelance as I grow and develop my skills as a digital artist and professional.
I’m most interested in pursuing a career as a 3D animator. I enjoy the process of character development and storyboarding creative concepts. Before deciding I wanted to learn animated design and change my career direction, I had a career as a Patisserie and have spent time running and managing my own business.
My trade as a Pastry Chef require a food presentation, focus and attention to detail all skills which I now bring to my passion for digital design and animation.
EXPERIENCE
The Sandwich Bar, Neutral Bay
Café Owner and Operator
November 2014 – November 2016
The Sandwich Bar in Neutral Bay was opened in November of 2014. This small take-away café offered a range of gourmet sandwiches on a variety of breads and served espresso coffee. Eventually my business partner and I decided to sell the café to pursue other interests and gain a return on our investment at the right time.
The Local, Cammeray
Café Owner and Operator
January 2014 – October 2014
The Local was a small café located on Sailors Bay Rd in Northbridge. The café seated as many as 30 customers. The business served Brother Fox Coffee our own espresso coffee brand and served breakfast and lunch. My position involved preparing foods and managing the kitchen operation. The Local was sold successfully and my business partner and I opened a new Café in Neutral Bay.
The Hilton, Sydney
Assistant Pastry Chef (Sous)
April 2007 – December 2013
Hilton Sydney’s Pastry Department is the largest most intricate department in Hotel’s kitchen operation. Hilton maintains a reputation for providing clients a high quality individual pastry experience by upholding Brand Standards of Excellence. This is achieved through the constant monitoring and evaluation of staff and produce daily. The reason I left the Hilton to open my own Café with an experienced business partner who had approached me to work with him. I enjoyed working at the Hilton but felt I’d reached my potential with the Hotel and I wanted to try something new.
Voyages Hotels & Resorts, Ayres Rock
Pasty Chef Kuniya (Chef De Partie)
August 2005 – December 2006
Kuniya Restaurant; Winner of the Northern Territory Restaurant of the Year 2005 and 2006. Kuniya offered a unique fine dining experience as Ayres Rock Resort’s premium quality restaurant catering to high profile; predominantly international, clients and guests. Situated at the five-star Sails in the Desert Hotel, Kuniya incorporates a blend of traditional and contemporary ingredients, letting guests experience indigenous flavours within a sophisticated menu.
Living remotely at Ayres Rock was an amazing experience. My work at the Kuniya Restaurant was extremely creative, it pushed the boundaries of what was possible with pastry and I am very proud of my contribution to the Restaurant’s success, I decided to return to Sydney with new skills to take my career further.
• SAE Institute – 3D Animation – in progress.
• Pastry Trade, TAFE NSW Kingswood College, graduated in 1996
o Certificate 4 in Pastry
o Certificate 3 in Baking
• High School Certificate – Blue Mountains Grammar School, graduated in 1993.
ACADEMIC ACHIEVEMENTS
Glen Hatton
Café Owner and Operator, Business Partner
Please ask for contact number.
Steven Hendricks
Former Head of Pastry, Hilton Sydney
Please ask for contact number.