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Julia Sullivan

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For the British politician and suffragette, see Julia Scurr.

Julia Sullivan is a chef and co-owner of Nashville’s Henrietta Red restaurant, along with Strategic Hospitality Group,[1][2] as well as Judith Tavern in Sewanee, Tennessee.[3][4][5]

Biography

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Sullivan is a Nashville native who attended University School of Nashville, Tulane University[6] and the Culinary Institute of America (CIA).[7]

Career

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The Wall Street Journal described Sullivan's food as "at once modern and cozy".[8]

Moving to New York City after graduating from Culinary Institute of America, Sullivan worked for several restaurants such as Per Se (restaurant)[9] where she worked under Thomas Keller,[10] and Blue Hill at Stone Barns.[7] She then moved to Franny's restaurant in New York.[6]

In Nashville, Sullivan opened the restaurant Henrietta Red in the Germantown region after two years of work. Her business partner is Allie Poindexter[11][10] who also serves as the sommelier.[9][12] The restaurant is also known for its oysters,[13] and has been profiled in papers such as The New York Times.[14] 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.[15][16] Later, as the pandemic progressed, Sullivan worked to get her employees funding from the federal grants meant to help workers during the pandemic.[17]

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.[18]

Awards and honors

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Sullivan was named, by the Robb Report as one of the Best Young Chefs in America.[1][19] In 2018 she was named one of Food & Wine's Best New Chefs.[1][20][21] In 2020 Sullivan was nominated for Best Chef in the southeast by the James Beard Award committee.[22]

Sullivan's restaurant, Henrietta Red, was one of 50 finalists in Bon Appetit's 2017 list of best new restaurants[23] and it made the 2018 list of best new restaurants that is compiled by James Beard.

References

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  1. ^ a b c "About the Chef & Sommelier". Nashville Symphony. Retrieved 23 October 2022.
  2. ^ https://www.nashvillescene.com/food_drink/bites/henrietta-red-team-gets-partying-with-a-full-service-catering-firm/article_ec9c80c8-7f2c-5a53-87aa-eddeae450cd9.html
  3. ^ https://thesewaneepurple.org/2025/01/28/high-prices-for-high-quality-judith-restaurant-review/amp/
  4. ^ https://www.nashvillescene.com/food_drink/bites/first-bite-judith-tavern/article_32e5cabc-b1ae-11ef-b431-372f333ee3dd.html
  5. ^ https://thelocalpalate.com/articles/judith-tavern/
  6. ^ a b Myers, Jim (2016-05-28). "Restaurant brings chef home to Germantown". The Tennessean. pp. [1], [2]. Retrieved 2022-10-23.
  7. ^ a b Fabrcant, Florence (18 January 2012). "18 January 2012". New York Times, Late Edition (East Coast); New York, N.Y. pp. D.5.
  8. ^ 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. p. D.8.
  9. ^ a b Glazer, Fern (March 8, 2018). "On the Rise: Julia Sullivan & Allie Poindexter". Restaurant Hospitality; Cleveland.
  10. ^ a b Myers, Jim (2017-02-22). "Get ready to eat". The Tennessean. pp. [3], [4]. Retrieved 2022-10-23.
  11. ^ Hurt, Melonee (January 22, 2018). "Henrietta Red chef Julia Sullivan talks travel, tradition". Nashville Tennessean. Retrieved 23 October 2022.
  12. ^ Vienneau, Nancy (2017-05-07). "Henrietta Red revelatory, sumptuous". The Tennessean. p. E10. Retrieved 2022-10-23.
  13. ^ Lunsford, Mackensy (2020-04-14). "The world of oysters". The Tennessean. pp. [5], [6]. Retrieved 2022-10-23.
  14. ^ 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.
  15. ^ 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. [7], [8]. Retrieved 2022-10-23.
  16. ^ 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.
  17. ^ Stephenson, Cassandra (2020-04-14). "Restaurant, bar workers to get help". The Tennessean. pp. [9], [10]. Retrieved 2022-10-23.
  18. ^ Adler, Tamar (September 2017). "Changing Course". Vogue; New York. Vol. 207, no. 9. p. 724.
  19. ^ Webster, Jim (August 13, 2018). "Where to eat breakfast, lunch and dinner in Nashville". Washington Post. ISSN 0190-8286. Retrieved 2022-10-23.
  20. ^ "Henrietta Red's Julia Sullivan Is Launching a Catering Company". Food & Wine. Retrieved 2022-10-25.
  21. ^ "Food & Wine Best New Chefs 2018". Food & Wine. Retrieved 2022-10-25.
  22. ^ Chandler, Jennifer (2020-05-10). "Four Tennessee restaurants named James Beard finalists". The Knoxville News-Sentinel. pp. A4. Retrieved 2022-10-23.
  23. ^ Alfs, Lizzy (2017-08-03). "Local spots among best". The Tennessean. pp. D1. Retrieved 2022-10-23.
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