Chef Julia Ciravolo

I am a professional chef with a culinary path rooted in both Michelin-star excellence and deep, personal tradition. My love for food began literally at home, working at my parents' establishment, Seafood Gourmet in Maywood, New Jersey. From bussing tables and waitressing to mastering the art of fish mongering (yes, I can butcher a whole salmon with the best of them!), I learned the industry from the ground up.

My culinary journey took a unique turn when I trained in prestigious kitchens, including Le Bernardin and Gramercy Tavern, gaining three years of invaluable experience in these Michelin-starred environments.

This high-level training is enhanced by my academic background. After receiving a Master’s in English from Fordham University, I earned a diploma in Health Supportive Culinary Arts from the Institute of Culinary Education. This specialized education gives me a powerful edge: I am expertly equipped to craft not only exceptional, delicious meals, but also to seamlessly cater to all dietary restrictions, diseases, and preferences with precision and creativity.