Julia Sullivan is a chef and owner of Nashville’s Henrietta Red restaurant.[1]

Biography

Sullivan is a Nashville native who attended University School of Nashville, Tulane University[2] and the Culinary Institute of America (CIA).[3]

Career

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]

Awards and honors

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.

References

  1. 1 2 3 "ABOUT THE CHEF & SOMMELIER". Nashville Symphony. Retrieved 23 October 2022.
  2. 1 2 Myers, Jim (2016-05-28). "Restaurant brings chef home to Germantown". The Tennessean. pp. , . Retrieved 2022-10-23.
  3. 1 2 Fabrcant, Florence (18 January 2012). "18 January 2012". New York Times, Late Edition (East Coast); New York, N.Y. [New York, N.Y]. pp. D.5 – via ProQuest.
  4. ↑ Greenwald, Kitty (23 September 2017). "OFF DUTY --- Eating & Drinking -- Slow Food Fast: Steamed Clams With Basil-Cilantro Pesto". Wall Street Journal, Eastern edition; New York, N.Y. [New York, N.Y]. pp. D.8. – via ProQuest.
  5. 1 2 Glazer, Fern (March 8, 2018). "On the Rise: Julia Sullivan & Allie Poindexter". Restaurant Hospitality; Cleveland – via ProQuest.
  6. 1 2 Myers, Jim (2017-02-22). "Get ready to eat". The Tennessean. pp. , . Retrieved 2022-10-23.
  7. ↑ Hurt, Melonee (January 22, 2018). "Henrietta Red chef Julia Sullivan talks travel, tradition". Nashville Tennessean. Retrieved 23 October 2022.
  8. ↑ Vienneau, Nancy (2017-05-07). "Henrietta Red revelatory, sumptuous". The Tennessean. pp. E10. Retrieved 2022-10-23.
  9. ↑ Lunsford, Mackensy (2020-04-14). "The world of oysters". The Tennessean. pp. , . Retrieved 2022-10-23.
  10. ↑ Gershenson, Gabriella (2018-01-04). "A Nashville Restaurant That Tastes as Good as It Looks". The New York Times. ISSN 0362-4331. Retrieved 2022-10-23.
  11. ↑ Schmitt, Brad; Hills, Drake (2020-03-17). "Well-known Nashville restaurants shut down temporarily for COVID-19; others get creative to help workers, customers". The Tennessean. pp. , . Retrieved 2022-10-23.
  12. ↑ Burnett, Marq (April 14, 2020). "Julia Sullivan, chef behind Henrietta Red, offering grocery, meal delivery service amid COVID-19". Nashville Business Journal. Retrieved 23 October 2022.
  13. ↑ Stephenson, Cassandra (2020-04-14). "Restaurant, bar workers to get help". The Tennessean. pp. , . Retrieved 2022-10-23.
  14. ↑ Adler, Tamar (September 2017). "Changing Course". Vogue; New York. Vol. 207, no. 9. p. 724 – via ProQuest.
  15. ↑ Webster, Jim (August 13, 2018). "Where to eat breakfast, lunch and dinner in Nashville". Washington Post. ISSN 0190-8286. Retrieved 2022-10-23.
  16. ↑ "Henrietta Red's Julia Sullivan Is Launching a Catering Company". Food & Wine. Retrieved 2022-10-25.
  17. ↑ "Food & Wine Best New Chefs 2018". Food & Wine. Retrieved 2022-10-25.
  18. ↑ Chandler, Jennifer (2020-05-10). "Four Tennessee restaurants named James Beard finalists". The Knoxville News-Sentinel. pp. A4. Retrieved 2022-10-23.
  19. ↑ Alfs, Lizzy (2017-08-03). "Local spots among best". The Tennessean. pp. D1. Retrieved 2022-10-23.


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