Inspiring joyful cooking and eating, and bringing joy back to home kitchens everywhere
Julie FransInspiring joyful cooking and eating, and bringing joy back to home kitchens everywhere(409)
Carlsbad, CA
BIO
Julie Frans is passionate about great food, and everything that goes along with it... cooking, eating, sharing, teaching, inspiring, and coaching.
A professional chef of over twenty years, Julie has spent her career in a myriad of ways, from traveling the world learning and working abroad and on yachts, to building one of the first personal chef businesses in San Diego, CA in 2005. She continued her career in Miami, FL, starting in 2011, where she led the culinary development and operations at The Palms Hotel and Circa 39 on South Beach, then turned toward consulting for restaurant start-ups and food festivals like Seed F&W, the first plant-based food festival in the US.
Julie was a pioneer in the farm-to-table movement in San Diego as well as Miami, and focused much of her career on educating adults and children on the benefits of sourcing locally, growing gardens, understanding where food comes from, and living sustainably. She launched over 10 school garden programs in Miami, as well as a field trip program that shared gardening and cooking, teaching and inspiring thousands of kids and families of all ages.
Most recently, Julie was the overseeing Chef and Culinary/ Community Director for Yard Hospitality, where she helped develop and operate three large F&B and entertainment venues, as wells as della bowls, a plant-based globally-inspired bowl restaurant.
Julie has recently returned to her San Diego roots and is now sharing her passion and knowledge of healthy, intuitive cooking with clients both locally and virtually. Let Julie share her dynamic knowledge and passion with you to create your very own joyful kitchen
A professional chef of over twenty years, Julie has spent her career in a myriad of ways, from traveling the world learning and working abroad and on yachts, to building one of the first personal chef businesses in San Diego, CA in 2005. She continued her career in Miami, FL, starting in 2011, where she led the culinary development and operations at The Palms Hotel and Circa 39 on South Beach, then turned toward consulting for restaurant start-ups and food festivals like Seed F&W, the first plant-based food festival in the US.
Julie was a pioneer in the farm-to-table movement in San Diego as well as Miami, and focused much of her career on educating adults and children on the benefits of sourcing locally, growing gardens, understanding where food comes from, and living sustainably. She launched over 10 school garden programs in Miami, as well as a field trip program that shared gardening and cooking, teaching and inspiring thousands of kids and families of all ages.
Most recently, Julie was the overseeing Chef and Culinary/ Community Director for Yard Hospitality, where she helped develop and operate three large F&B and entertainment venues, as wells as della bowls, a plant-based globally-inspired bowl restaurant.
Julie has recently returned to her San Diego roots and is now sharing her passion and knowledge of healthy, intuitive cooking with clients both locally and virtually. Let Julie share her dynamic knowledge and passion with you to create your very own joyful kitchen