Chef Rose was born and raised in Montreal, Canada, where his family owned a well-known and well-regarded pastry shop, “Patisserie Rose,” for nearly 40 years.  Rose began working in the shop at a young age and in 1980 decided to formalize his education, enrolling in the pastry program at the prestigious Institut de tourisme et d’hotellerie du Quebec (ITHQ). He also worked with some of the top European chefs and attended over 30 special seminars on modern pastry and confectionary.

Shortly after, Rose began a private consulting business that counted many well-known companies following a seven-year stint with the large European chocolate manufacturer Barry Callebaut.  Rose served as Callebaut’s North American Technical Advisor, as well as Director of Callebaut’s Chocolate Academy in Canada. In these roles, Rose taught and demonstrated the subtle secrets of chocolate to the best pastry chefs, confectioners, industrials and culinary instructors throughout the U.S., Canada and Mexico. 

Chef Julian Rose joined Portland-based Moonstruck Chocolate Co. as its Master Chocolatier and Director of Research and Development in October 2007.  
In 2009 he was voted one of the top 10 chocolatiers in America by Professional dessert magazine.  
In 2017, Julian returned to consulting with the purchase of the Pro-Choc ganache system from world renowned chocolatier Jean-Pierre Richard MOF.

In 2020, Rose started as Director of edible production with Insa Easthampton, a Cannabis company in Massachussets.