Julia Sullivan is the chef / co-owner of Henrietta Red in Nashville. Her passion for seasonal cooking is evident in her ingredient-driven menus and straightforward style, stemming from her early cooking in Nashville and New York. Julia strives to create memorable dining experiences by balancing complex flavors and elegant presentation with convivial spirit.Born and raised in Nashville, Julia graduated from University School before attending Tulane University and The Culinary Institute of America. From there, Julia moved to New York and spent time in the kitchens of Blue Hill at Stone Barns, Per Se, and Franny’s.In the fall of 2019, Julia launched The Party Line, a full-service catering business. The Party Line offers seasonal, contemporary menus that are customized to each client’s needs for a range of occasions, from corporate functions to weddings.Since opening in 2017, Henrietta Red was named one of America’s 50 Best New Restaurants by Bon Appetit in 2017, one of GQ’s Best New Restaurants in America 2018, as well as being recognized as a 2018 James Beard Foundation Award semifinalist in the Best New Restaurant category. Additionally, Julia was named one of the Best Young Chefs in America by Robb Report, one of the Best New Chefs in 2018 by Food & Wine, and recognized as a 2019 semifinalist and a 2020 finalist in the James Beard Foundation Awards Best Chef: Southeast category.