Chef Julia Doyne, a native of Cleveland, Ohio, grew up with a stay-at-home mother and an internationally well-traveled father. Family gatherings focused around food and her father’s true passion for unique experiences and cuisine from all over the world.
Julia fell in love with cooking and was enamored by the creation of food and all that it entailed at an early age. As a small child, she was anxious to try everything and set her sights towards the food industry. She took her first job at the age of 13 as a dishwasher. She was immediately attracted to the fast paced, high-stress environment that demanded perfection and quick thinking.
After graduating from the University of Pittsburgh for Information Sciences in 2005, Julia continued to work in all aspects of a variety of restaurants. This eventually led her decision to pack her bags and move to New York City to work with the best of the best. Julia’s first job in NYC was with highly acclaimed Celebrity Chef Marcus Samuelsson at the legendary Restaurant Aquavit, where she was able to develop extensive style techniques in Scandinavian cuisine, and perfected the Swedish and Nordic techniques of pickling, curing, and smoking.
Spending her days off working as a volunteer at other great NYC restaurant establishments to quench her thirst for knowledge, Julia met Executive Chef Christopher Lee. Chef Lee hired her as a Line Cook for the esteemed Michelin star restaurant Aureole, New York where she quickly earned the title of Sous Chef. Partnered with Chef Lee, they opened a series of small, boutiques restaurants in the Northeastern corridor. All of which earned rave reviews. When Chef Lee was offered the position as Executive Chef at The Forge Restaurant in Miami Beach, Chef was thrilled by the opportunity to be appointed to the position of Chef de Cuisine. The prospect of filling the shoes of a great chef, as well as her personal mentor and teacher was challenging and exciting. In 2015, she went on to become the first woman named Executive Chef in the history of this renowned and legendary 4-star restaurant in Miami Beach.
In the late of fall of 2020, Chef Julia was introduced to Chef Scott Linquist, co-owner of 305 Concepts who was looking for an Executive Chef to helm the food and beverage outlets at the Moxy South Beach Hotel. She jumped at the opportunity to support in the creation of Como Como, the upscale seafood restaurant and raw bar offering an authentic new perspective on a traditional marisqueria and Serena, an open-air rooftop restaurant offering an expansive menu of shareable dishes and a modern take on traditional Latin and Mexican cuisine. As Executive Chef, Julia continues to hone her craft via a culinary journey across the many regions of truly authentic Mexican cuisine from Puerto Escondido, Los Cabos, Acapulco to Oaxaca and the Yucatan.