ep. 32: Julia Sullivan

 
 

Julia Sullivan, executive chef and co-owner of Henrietta Red, shares her experiences working as a female in a male-dominated world of professional kitchens, thoughts on wearing makeup to work and the low-maintenance lip stain she owns in nearly every color.

 
 
  Ashtin Paige

Ashtin Paige

 
 
[The lack of female executive chefs] is real – statistically, it has been shown that it is real on an executive level and an owner level. . . But I do think that is changing. And I hope that as it does change, the wisdom, and the empathy, and all those things that women bring to the table may start to shift the way that restaurants are run, because it can be a pretty brutal profession.
— Julia Sullivan
 
 
 Henrietta Red in Nashville, Tenn.  Andrew Thomas Lee

Henrietta Red in Nashville, Tenn. Andrew Thomas Lee

 
 Chef Julia Sullivan in the kitchen of Henrietta Red.  Andrew Thomas Lee

Chef Julia Sullivan in the kitchen of Henrietta Red. Andrew Thomas Lee

 
 

Our guest this week is Julia Sullivan, executive chef and co-owner of Henrietta Red, an American restaurant in the historic Germantown neighborhood of Nashville offering seasonal contemporary cooking, an oyster bar and natural wines. 

A native of Nashville, Chef Sullivan attended the Culinary Institute of America in New York and worked in acclaimed restaurants including Blue Hill at Stone Barns, Per Se, Franny’s, and Haven’s Kitchen. In February 2017, Chef Sullivan opened the doors to Henrietta Red with her business partner, General Manager and Sommelier Allie Poindexter, to critical acclaim. Henrietta Red was named a 2018 James Beard Award Semifinalist for Best New Restaurant, one of America's Best New Restaurant's 2017 by Bon Appetit, and has been featured in countless publications including The New York Times, Elle, Vogue.com, and The Wall Street Journal .

In this episode, Julia shares her experience working as a female in a male-dominated world of professional kitchens, her love of oysters and her favorite items on the Henrietta Red menu. Julia also shares her thoughts on wearing makeup to work, her love of neutral nails and the low-maintenance lip stain she owns in nearly every color.

Download the episode on iTunes or listen below, and scroll down for a full product breakdown.

You can find Julia online at HenriettaRed.com and on Instagram @Henrietta_Red.

 
 
 
 
 
 Henrietta Red in Nashville, Tenn.  Andrew Thomas Lee

Henrietta Red in Nashville, Tenn. Andrew Thomas Lee

 
 Chef Julia Sullivan with her business partner Allie Poindexter.  Andrew Thomas Lee

Chef Julia Sullivan with her business partner Allie Poindexter. Andrew Thomas Lee

 

julia's desert-island products


 
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Ashtin Paige

 
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Ashtin Paige

 
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Ashtin Paige

OTHER THINGS DISCUSSED IN THIS EPISODE:

 

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FOOD AND BUSINESS // BUSINESS AND FOOD

a discussion about creativity, entrepreneurism, and growth in the food world

 
 
Food in Business Business in Food.png
 
 

When: Wednesday, April 18, 6:00 p.m.

Where: The Cordelle, 45 Lindsley Ave, Nashville, TN 37210

Panelists: Julia Jaksic, chef and owner of Cafe Roze in Nashville; Julia Sherman, New York City-based author of Salad for President and creative director of Chopt; Julia Sullivan, chef and owner of Henrietta Red in Nashville.

Moderator: Julia Bainbridge, a James Beard Award-nominated writer, editor, and podcast producer.

 
 
 
  Ashtin Paige

Ashtin Paige

thank you, julia!