Julia Collins

Julia Collins has a wealth of experience in the food industry. In 2001, they began their career as a Manager in Charge at Guardsmark, LLC. Julia then went on to pursue their MBA at Stanford Graduate School of Business from 2007 to 2009, where they were a student. Following this, they worked as a Business Analyst at Union Square Hospitality Group. In 2010, Julia partnered with two friends to build a popular restaurant concept called Mexicue, which now includes three restaurants. In 2012, they became the Director of Food Service and Restaurant Development for Murray’s Cheese, where they were responsible for the restaurant Murray’s Cheese Bar and the quick-service concept, Murray’s Melts. In 2014, they became the Vice President and Chief Operating Officer at Harlem Jazz Enterprises, part of the ownership team which holds The Cecil, an award-winning Afro-Asian Brasserie and Minton’s, an historic jazz supperclub. In 2015, Julia co-founded Zume Pizza, a technology-enabled food company whose mission is to make healthy food fast and accessible to every single person on earth. In 2019, they founded both Planet FWD and Moonshot Snacks, with the mission to tackle the climate crisis through food.

Julia Collins received their Master of Business Administration (MBA) from Stanford University Graduate School of Business between 2007 and 2009. Julia received their Bachelor's degree from Harvard University in 2001, with a major in Government. Julia also received a BA from Harvard University.