Julia Sullivan

The Wall Street Journal described Sullivan's food as "at once modern and cozy".^[8]

Moving to New York City after graduating from Culinary Institute of America, Sullivan worked for several restaurants such as Per Se (restaurant)^[9] where she worked under Thomas Keller,^[10] and Blue Hill at Stone Barns.^[7] She then moved to Franny's restaurant in New York.^[6]

In Nashville, Sullivan opened the restaurant Henrietta Red in the Germantown region after two years of work. Her business partner is Allie Poindexter^[11][10] who also serves as the sommelier.^[9][12] The restaurant is also known for its oysters,^[13] and has been profiled in papers such as The New York Times.^[14] 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.^[15][16] Later, as the pandemic progressed, Sullivan worked to get her employees funding from the federal grants meant to help workers during the pandemic.^[17]

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.^[18]

Sullivan was named, by the Robb Report as one of the Best Young Chefs in America.^[1][19] In 2018 she was named one of Food & Wine's Best New Chefs.^[1][20][21] In 2020 Sullivan was nominated for Best Chef in the southeast by the James Beard Award committee.^[22]

Sullivan's restaurant, Henrietta Red, was one of 50 finalists in Bon Appetit's 2017 list of best new restaurants^[23] and it made the 2018 list of best new restaurants that is compiled by James Beard.^{[citation needed]}