"I think every woman should have a blowtorch." --Julia Child

Chef Julie's Specialties


50th Anniversary Celebration

We hired Julie to cook for my parents 50th Anniversary party. Everything was awesome, from her communication and planning upfront, to the day off execution. The food was tasty and her presentation killer! Couldn’t have asked for a better experience.

- Jason Carlton
Highly Recommend

We booked Chef Julie for my dad’s 70th at the beach. We decided to go with her Mediterranean menu, which was unbelievable and a great fit for my family with varying dietary needs. Everything about this experience was perfect. She really went out of her way to make the night feel special. I especially loved her falafel and lentil moussaka. I highly recommend!

- Laura A Matey
What an evening!

We asked Julie to cook at our house for 11 of us, for my 50th birthday and we were all completely blown away! The five course meal was amazing; Julie fit right in with our friends for some laughs and a toast — and it was so much fun watching a professional chef cook in my kitchen!
I HIGHLY recommend Julie to anyone looking to have a private chef imagine an amazing meal!
We are already planning to take some of her cooking classes and l’m trying to find a good reason to invite her back for another evening!

- Mark Behrle
Chef Julie

Chef Julie

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.

Cuisines & Events: American, Anniversary, Asian Fusion, Bachelorette Party, Birthday, Breakfast/Brunch, Carribean, Comfort, Farm to Table, French, Greek, Holiday, Israeli/Kosher, Local, Mediterranean, Seafood, Southern

How to Hire a Private Chef for Your Event

  • Pick a place, date, and time.
  • Select your chef and menu. (Each chef offers different menus which are fully a la carte. Simply choose the dishes you want for your occasion.)
  • Add details like the number of guests and any special instructions.
  • Pay for your reservation. Make any changes or even cancel up to a week before your event for a refund.
  • After you’ve made a reservation, the private chef you’ve hired will reach out within 48 hours to confirm the details and coordinate their arrival.
  • If you’ve added any special dietary restrictions or event instructions, they’ll work with you to implement those.
  • Your chef will arrive with everything they need, including ingredients, cooking equipment, and cleaning supplies. All you have to do is sit back, relax, and enjoy the day with your guests.
  • The cleanup is included too! Hire a private chef with us and know that we’ll likely leave your kitchen cleaner than when you gave it to us.

Our Top FAQs

1. Can I customize the menu?

Absolutely! All our menus are fully a la carte. Once you’ve decided on a chef, you’ll see a list of all the dishes they offer and you can choose the ones you’d like for your event.

2. How is your service priced?

You pay a fixed price per guest based on your menu, plus a small, all-inclusive booking fee to our platform. You’ll be able to see exactly what you’re paying when you make a booking. No hidden costs, ever.

3. How many guests can I invite?

As many as you like! Although for events with over 30 people, we ask that you reach out to us to make an event inquiry.

4. My group has multiple dietary restrictions

That’s absolutely fine! When finalizing your menu, please mention these under ‘Special Instructions.’ For instance, you can specify that you’d like to accommodate one vegan guest and one gluten-free guest for your at-home catering and your private chef will prepare suitable dish variants for those guests.

5. Can I make changes to the menu or guest list?

Yes! You can make any changes to your booking. You can even cancel it up to a week before your event, and you’ll receive a refund.

6. Is my event insured?

Yes, it is. Our service includes full insurance for your private chef in case of any mishaps.

7. How are the Chefs chosen?

Each chef is fully vetted. We require at minimum one year of sous chef experience. Your chef has gone through an FCRA compliant background check and multiple interviews before joining our platform.

8. What is FFKs cancellation and refund policy?

We take pre-payment to secure your chef and simplify our service. No fumbling with payments after your event or dealing with multiple payments in different stages of the process. Much like our service, our return policy is simple and meant to protect you, our hosts and our amazing Chefs.

  • One week or more before your event we guarantee your refund.
  • During the week of your event we offer a 50% refund.
  • We will not be able to refund within 48 hours of your event. At this point your chef has not been available for other parties and has already planned for your event. *Please note all refunds are less processing and booking fees