Julia Sullivan

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

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]

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.