top of page

WELCOME TO

Symposium

4D6E7E67-563F-4CEA-99E4-125588F6BF9F.JPG

LOCAL, SEASONAL FOOD AND DRINK

Timeless. Relaxed. Refined.

89CC7B84-E719-4D9E-9389-4767E673A594.jpg

symposium /simˈpōzēəm/   noun:

1. a drinking party or convivial discussion, especially as held in ancient Greece after a banquet

2. drinking together

 

4640D9B7-64A7-4B9C-9EE4-53954216C026.jpg

Symposium is a neighborhood spot in East Walnut Hills’ DeSales Plaza. We take what we do seriously, be it our food, beverages, or service. Our hope is that Symposium will become a hub for the neighborhood and offer a little something for everyone. 

Location and Opening Hours

Raise a glass
and break bread together.

Whether you're an early bird or a night owl Symposium's here whenever you are.

ADDRESS

2835 Woodburn Avenue
CINCINNATI, OHIO 45206

OPENING HOURS

Monday: 7:00 AM - 4:00 PM

Tuesday/Wednesday/Thursday: 7:00 AM- 10:00 PM

Friday: 7:00 AM - 2:00AM
Saturday: 8:00 AM - 2:00 AM

Sunday: 8:00 AM - 4:00 PM

About our Owners

About our Owners.

Julia Berger

A native of Cincinnati, Ohio, Julia "Julie" started her culinary career at age 19, working on the opening team of Sotto restaurant in downtown Cincinnati.  From there, she went to complete a degree in Baking & Pastry Arts at the prestigious Culinary Institute of America, New York campus. Afterwards, Julie continued to work with Boca Restaurant Group but also had stints as the pastry chef of Nicola's Restaurant and the 21c Hotel.

Julie has had many opportunities to travel and learn from chefs such as Adam Thomas at the AAA 5 Star, 5 Diamond Broadmoor Hotel in Colorado Springs, CO (2014); Antonio Bachour at his flagship bakery/restaurant in Miami, Florida (2016); and more recently Randy Sebastian in our very own Cincinnati! 

Although Baking & Pastry is Julie's greatest skill set, she has also expanded her restaurant knowledge by working as an expeditor, server, and events manager. Find her now behind the counter and behind the scenes.   

583FD171-B53D-4966-A0E1-875722B44723.jpg

Aaron Owen

photo jun 25, 7 34 55 pm.jpg

Hailing from the Ozarks, Aaron began his 20 year career in a small French restaurant at the young age of 14. Fostering his already present love for the culinary arts he began participating in his highschool culinary program where he competed across several culinary competitions earning 200k in scholarship. Aaron spent time working various jobs in the industry as a butcher, a chef, and anything in between.

 In 2012 Chef Aaron Moved to Cincinnati, where he began working at Boca restaurant under the tutelage of Jeremy Lieb, David Falk, Danny Combs, and far too many more to list. Working his way to sous chef over the next 4 years. Eventually an offer was made that he couldn't refuse, the position of Executive Chef at the historic Nicola's Ristorante.  After nearly four years though, the call of the wild was too much to deny and he left in hopes of opening his own business.  Over the next three years he worked across several local restaurants in hopes of learning every aspect of the business, eating and cooking his way to this  day. Eventually leading his way to Symposium.

DSCF0130 2.JPG
bottom of page