Our Team
Miguel Diaz | Co-Wine Director
Miguel started his career in the HEB wine aisle, without realizing it then, he found a life long passion in this industry. He completed his level one Sommelier Certification and worked at How to Survive on Land & Sea in 2021 all while finishing his business degree from University of Houston Downton. Miguel eventually found his way to JUN in 2023 as a sommelier and now co-wine director.
contact: miguel@junbykin.com
Cole Hamblin | Co-Wine Director
Cole joined Houston's wine scene following an academic career in ancient literature and classical vocal performance in his hometown of Pittsburg, Kansas. After relocating to Houston in 2020 he found himself working at the wine bar How to Survive on Land and Sea. There he fell in love with wine's ability to connect people to each other as well as to their environment. Cole soon earned his sommelier pin and now helps define JUN’s wine list with a philosophy that prioritizes quality over reputation.
contact: cole@junbykin.com
Lucia Lee | Bar Manager
Lucia found her love for this industry after moving away from the “mainstream” path she was on. She started her career working with animals at vet clinics and wildlife centers before she found herself in a new direction: loving the thrills of dive bars and honing her bartending skills since 2020. Having bartended in South Korea and some of Houston’s most notable bars & restaurants including Julep (James Beard Award Winner), and Underbelly Hospitality Group, she now creates exciting flavor profiles at JUN. “Expect the unexpected,” creating craft cocktails with only a wine and beer permit was a challenge she was excited about and saw no real limit to what she can create.
contact: lucia@junbykin.com
Julio Mendez | Sous Chef
Julio Mendez’s culinary journey began at a young age helping in his family’s kitchen in El Salvador, leading him to trade a career in electrical engineering for the world of cooking. He graduated from the Culinary Arts Program at Houston Community College . Mentored by James Beard Award winner Chef Hugo Ortega and trained in pastry by Chef Jesus Escalera, Julio now blends global flavors with local ingredients. He is excited to continue creating memorable culinary experiences as the Sous Chef at JUN.
contact: julio@junbykin.com