Julia Sullivan is a chef and owner of Nashville’s Henrietta Red restaurant. [1]
Sullivan is a Nashville native who attended University School of Nashville, Tulane University [2] and the Culinary Institute of America (CIA). [3]
The Wall Street Journal described Sullivan's food as "at once modern and cozy". [4]
Moving to New York City after graduating from Culinary Institute of America, Sullivan worked for several restaurants such as Per Se (restaurant) [5] where she worked under Thomas Keller, [6] and Blue Hill at Stone Barns. [3] She then moved to Franny's restaurant in New York. [2]
In Nashville, Sullivan opened the restaurant Henrietta Red in the Germantown region after two years of work. Her business partner is Allie Poindexter [7] [6] who also serves as the sommelier. [5] [8] The restaurant is also known for its oysters, [9] and has been profiled in papers such as The New York Times. [10] She also runs The Party Line catering company, which increased its delivery and catering business in March 2020 in response to increased demand due to the COVID-19 pandemic. [11] [12] Later, as the pandemic progressed, Sullivan worked to get her employees funding from the federal grants meant to help workers during the pandemic. [13]
Sullivan was one of the female chefs profiled by Vogue in 2017 in an article about changing the culture of restaurants into friendlier places to work. [14]
Sullivan was named, by the Robb Report as one of the Best Young Chefs in America. [1] [15] In 2018 she was named one of Food & Wine's Best New Chefs. [1] [16] [17] In 2020 Sullivan was nominated for Best Chef in the southeast by the James Beard Award committee. [18]
Sullivan's restaurant, Henrietta Red, was one of 50 finalists in Bon Appetit's 2017 list of best new restaurants [19] and it made the 2018 list of best new restaurants that is compiled by James Beard.
This article needs additional or more specific
categories. (October 2022) |
Julia Sullivan is a chef and owner of Nashville’s Henrietta Red restaurant. [1]
Sullivan is a Nashville native who attended University School of Nashville, Tulane University [2] and the Culinary Institute of America (CIA). [3]
The Wall Street Journal described Sullivan's food as "at once modern and cozy". [4]
Moving to New York City after graduating from Culinary Institute of America, Sullivan worked for several restaurants such as Per Se (restaurant) [5] where she worked under Thomas Keller, [6] and Blue Hill at Stone Barns. [3] She then moved to Franny's restaurant in New York. [2]
In Nashville, Sullivan opened the restaurant Henrietta Red in the Germantown region after two years of work. Her business partner is Allie Poindexter [7] [6] who also serves as the sommelier. [5] [8] The restaurant is also known for its oysters, [9] and has been profiled in papers such as The New York Times. [10] She also runs The Party Line catering company, which increased its delivery and catering business in March 2020 in response to increased demand due to the COVID-19 pandemic. [11] [12] Later, as the pandemic progressed, Sullivan worked to get her employees funding from the federal grants meant to help workers during the pandemic. [13]
Sullivan was one of the female chefs profiled by Vogue in 2017 in an article about changing the culture of restaurants into friendlier places to work. [14]
Sullivan was named, by the Robb Report as one of the Best Young Chefs in America. [1] [15] In 2018 she was named one of Food & Wine's Best New Chefs. [1] [16] [17] In 2020 Sullivan was nominated for Best Chef in the southeast by the James Beard Award committee. [18]
Sullivan's restaurant, Henrietta Red, was one of 50 finalists in Bon Appetit's 2017 list of best new restaurants [19] and it made the 2018 list of best new restaurants that is compiled by James Beard.
This article needs additional or more specific
categories. (October 2022) |