Julia Peirce

Julia Peirce has a diverse work history, beginning in 2013 with a role as a Prep Chef for the Wolf Trap Foundation for the Performing Arts. In 2016, they took on the role of Resident Assistant at Johnson & Wales University. In 2017, they worked as a Server and Hostess for The Millstone at 74 Main. From 2018 to 2020, they held two roles at Rocky Mountain Foods, Inc., as a Product Development Intern and Product Development Manager. Most recently, Julia has been working as a Corporate Chef at Planterra Foods since 2020, and in 2021 they took on the role of R&D Project Innovator / Food Scientist at Farmer Focus - Shenandoah Valley Organic.

Julia Peirce completed their Bachelor of Science in Culinary Science/Culinology from Johnson & Wales University between 2014 and 2018.