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.