Chef Julie grew up in Damascus, Maryland on a 125 acre family farm, where she first learned to cook using the fresh produce on hand, reading copious cookbooks and watching cooking shows on PBS in between shifts at the family farm market. She attended Connecticut College in New London, CT, graduating with a BA in Botany. After graduating, Julie took what she expected to be a summer job before attending grad school; six months later she was running the restaurant and having the time of her life as a fledgling professional cook. Julie went on to work as a chef and caterer in Mystic, CT and later Maui, HI for several acclaimed catering companies including the original Culinary Capers in Mystic and Bev Gannon’s Hali’imaile General Store and Mana Foods on Maui, as well as cooking extensively for private clients in their homes. She learned and practiced the craft of sushi at Go Fish in Mystic for many years and trained at Sansei Kapalua, on Maui.

Back on the East Coast, Julies’ love of food and of learning eventually led her to Boston University’s Master of Gastronomy program, where she fed her food-nerd brain with courses on wine, history and anthropology of food, food and wine pairing, and artisan cheese. While in Boston, Julie spent eight years as the Charcutière of renowned cheese shop and culinary mecca Formaggio Kitchen, during which time she received 6 Good Food Awards for her house-made charcuterie and commitment to sustainability practices. In addition to her role as Charcutière, Julie regularly taught classes on sausage and pâté-making, butchery, cooking, and food and wine pairing.

The next stop on her culinary path was Charleston, SC, where Julie had the privilege of cooking at Cru Catering as well as the James Beard-nominated Butcher and Bee, before serving as Executive Chef of two restaurants in Downtown Charleston, The Daily and the European-style cheese shop and bistro Goat Sheep Cow (North). Here she forged strong relationships with many of the Lowcountry’s farmers and watermen and women. From these local purveyors Julie gleamed culinary inspiration as she delved into learning traditional Charlestononian and Southern recipes and techniques. After cooking professionally in restaurants for over 25 years, Julie joined the Private Chef community at Food Fire + Knives in 2021, bringing her unique approach to cuisine exclusively to private clients throughout the Lowcountry.

Her family has recently brought her back up to the Delmarva area, where she now resides in Lewes. She looks forward to sharing her private chef services and creating new memories here in coastal Delaware!

COVID 19 update: I’m fully vaccinated and boosted, as are my assistants. We’re happy to mask up as well, please just ask.