Julia Deciantis Email & Phone Number

Stamford, CT, US

Stamford, Connecticut, United States

Shape culinary innovation and growth initiatives for 3 brands across 11 locations: Green & Tonic; Supr Food Kitchen; Supr Food Drive-Thru.Build out 2 new revenue streams: meal delivery program + drive-through.Collaborate with commissary kitchen operations to deliver strategic leadership to existing team, and strategize build-out of new commissary kitchen.

Develop and advise on product design and strategy. Consult on menus and build templates. Participate in development sprints.Previous clients include: Shef

Waterbury, Connecticut, United States

Developed curriculum and led instruction for spring Service Management course, an introduction to the basic principles of F&B hospitality with a focus on FOH training​ and development.Prepared innovative presentation materials and creative hands-on technical exercises for class of 14 students.Served on accreditation advisory committee of American Culinary.

Fishers Island, New York, United States

• Chef-in-Residence (2020-2021) for Lighthouse Works artist retreat, providing daily meals for and designing menus around dietary restrictions of 6 artists-in-residence at a time.
• Created outdoor food market, selling 100+ organic prepared meals weekly to remote island residents during Covid lockdown.
• Coordinate all aspects of event planning and catering for weddings and fundraisers.

New York, New York, United States

• Create highly specific meal plans across all cuisines in consultation with dietitians and medical advisors around various chronic diseases and/or dietary restrictions (low FOD-MAP, low-microbial.
• Design and execute 8-12 unique menus per week across up to 5 households at a time, leveraging expertise on current health and food trends to generate restaurant-quality meals that comply with preferences and health.

New York, New York, United States

Tested recipes and designed event menus for corporate clients; assisted with cookbook food styling.

La Junta, Chile

Ran food program at remote Patagonian fly fishing lodge specializing in French-American bistro fare, coordinating service across 4 lodges and outcamps and collaborating with local farms to source ingredients tailored to needs of UNHW guests.

New York, NY

• (fka Culinary Concepts by Jean-Georges)
• Provided support in all aspects of management of 17 properties licensed by chef Jean-Georges Vongerichten & Starwood Hotels.
• Built universal end-to-end operations manuals for all 17 properties, coordinating with heads of departments to compile and organize all documentation.
• Standardized recipes across all properties and maintained database of 600+ proprietary recipes; translated restaurant recipes into more user-friendly versions for the home cook.

New York, New York, United States

• Assisted in all aspects of concert booking (drafting contracts, collecting deposits and handling booking requests) for major media talent agency; maintained an extremely organized file system of contracts, records.

Ba, English Literature

Classic Culinary Arts

- Intensive ten month course of culinary study with 600 hours of hands-on practical training in classic French cooking techniques.

Culinary Entrepreneurship Program

Recipient of Stacy’s Scholarship for Female Culinary Leaders to attend four month intensive business course

Education record