A graduate of the Culinary Institute of America in New York, Chef Julia Sullivan’s long-running industry history includes working in critically-acclaimed kitchens such as Per Se and Blue Hill at Stone Barns. Upon joining the team at Haven’s Kitchen, Chef Sullivan met her now-business partner, Allie Poindexter.
Together, Chefs Sullivan and Poindexter have since launched Henrietta Red, a seasonal contemporary hotspot specializing in raw cuisine.
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The Art of Cooking Raw Cuisine