Julia was born in Los Angeles, California. Her love of food started at a young age, from gardening and cooking with her father to exploring what different cultures have to offer. Throughout her career, she realized the impact that food has on people, and how it brings them together and creates community and connection.
She attended the Culinary Institute of America in High Park, New York, during which she connected with farming, and the importance of producers and farmers. She lived in New York for 6 years and built her fine dining background in the culinary arts. After New York, she moved to Denver and continued her career as a chef by working at French 250, a farm-to-table fine dining restaurant that sources product directly from farmers.
Julia eventually transferred to Whole Foods, where she worked for 10 years in a leadership role. After Whole Foods, she gained the opportunity to teach at August Escoffier School of Culinary Arts in Boulder, Colorado, and focused on charcuterie and baking for culinary students.
Julia and her fiance Ben wanted to check out the local food and farm scene in Asheville, and stumbled upon the Hickory Nut Gap Farm store, who was looking for a general manager at the time. Julia was quickly hired, and has loved every day since.
She loves to garden, spend time outside, experiment with bread baking, jam making, and fermentation. She also enjoys doing research on Appalachian cuisine and ingredients to further her knowledge of our region.