Chef Julia Wolfe

Chef Instructor, Culinary Arts, Plant-Based Culinary Arts

Instructor Julia Wolfe
Location: Boulder, Colorado
Favorite Dish: Bistecca alla Fiorentina

"What I love most about my job is helping the next generation of Chefs grow into passionate, prepared, and eager young professionals!"

Chef Julia Wolfe


Chef Julia has worked extensively in culinary Research & Development and received 5280 Magazine’s Best New Restaurant in Denver Award while serving as Chef de Cuisine at French 250.

She brings decades of diverse culinary experience that includes General Manager and R&D for nose-to-tail charcuterie program and farm-to-fork restaurant at Hickory Nut Gap Farm, and R&D and program development for Whole Foods Market Prepared Foods Program.

Chef Julia is specifically interested in regenerative agriculture, sustainability practices, food history, and food science. She’s also traveled through Europe to experience various cuisines and cultures.

Honors, Awards & Affiliations

  • 5280 Magazine's Best New Restaurant in Denver 2007 - French 250

Professional EXPERIENCE

  • General Manager - Hickory Nut Gap Farm, Fairview, NC
  • Team Leader - Whole Foods Market, Denver, CO
  • Chef de Cuisine - French 250, Denver, CO
  • Lead Line Cook - Tables, Denver, CO
  • Line Cook - The Brown Palace Hotel, Denver, CO


  • Associate of Occupational Studies Degree in Culinary Arts, The Culinary Institute of America, Hyde Park, NY

Special Interests

Gardening, painting, hiking, fermenting, baking bread, butchery, and enjoying live music.

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