Before this Julie has spent most of her career as Executive Pastry Chef in high profile 5 star establishments around the world, including Claridges, The Mandarin Oriental, and the Landmark in London. She has enjoyed successful spells working abroad at The Lyford Cay, a Millionaires residence in the Bahamas, Chateau Lake Louise in Canada and Hotel Sofitel in Melbourne. She has lectured in Patisserie to Culinary Arts Students and within this role helped design and develop the new industry craft qualifications.
Julie’s area of expertise is mainly in the production of chocolate and pâtissière; this led her to being awarded Pastry Chef of the Year from the Craft Guild of Chefs in 2004 while working as Executive Pastry Chef at Claridges. In 2012 Julie was invested as a Fellow of The Royal Academy of Culinary Arts and invited to be an Honour fellow of Westminster Kingsway College in 2016.