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Julia Sullivan is the chef / co-owner of Henrietta Red in Nashville. Her passion for seasonal cooking is evident in her ingredient-driven menus and straightforward style, stemming from her early cooking in Nashville and New York.

Julia was born and raised in Nashville and attended Tulane University and The Culinary Institute of America. From there, Julia moved to New York and spent time in the kitchens of Blue Hill at Stone Barns, Per Se, and Franny’s.

Since opening in 2017, Henrietta Red was named one of America’s 50 Best New Restaurants by Bon Appetit in 2017, one of GQ’s Best New Restaurants in America 2018, and was recognized as a 2018 James Beard Foundation Award semifinalist in the Best New Restaurant category.  Additionally, Julia was named one of the Best Young Chefs in America by Robb Report, one of the Best New Chefs in 2018 by Food & Wine, and she was recognized as a 2019 semifinalist and a 2020 finalist in the JBFA Best Chef: Southeast category.

Henrietta Red serves a variety of oysters from all three coasts. Julia serves on the board of Oyster South, a 501 (c)(3) charitable organization that connects communities and provides resources to support oyster farmers, cultivate thriving communities, promote healthy waters, and celebrate good food in the southern United States.

Erin Byers Murray is the Editor in Chief at The Local Palate magazine, which celebrates the food culture of the South. She’s also an author and cookbook editor who has written three books including Shucked: Life on a New England Oyster Farm and Grits: A Cultural and Culinary Journey Through the South, and she has co-authored two cookbooks including the James Beard-nominated The New England Kitchen. Erin is the recipient of the Les Dames d’Escoffier International M.F.K. Fisher Award for excellence in culinary writing and the New England Society Book Award, and her writing has been featured in publications like Food & Wine, The Boston Globe, Huffington Post, Wine & Spirits, as well as three editions of Best Food Writing.