"What I love most about my job is helping the next generation of Chefs grow into passionate, prepared, and eager young professionals!"
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.
Gardening, painting, hiking, fermenting, baking bread, butchery, and enjoying live music.