About

Hi! I am Julia Holland a trained Chef and Pastaia

My love for food started at a very young age. I remember always wanting to help my parents with dinner and would make pasta with my Italian God- Mother. I grew up in southern California where I had access to fresh ingredients that helped curate my culinary skills.

I graduated Le Cordon Bleu culinary school in 2012. While in school I was apart of a student program where I had the opportunity to work for Wolfgang Puck Catering. This gave me an opportunity to work at various award shows including the Oscars. Immediately after receiving my culinary degree I became a pasta maker for Andrea Restaurant located and the Resort at Pelican Hill – a 5-star luxury resort along Newport Beach California.

I quickly became the resorts Pastaia , an Italian way to say pasta Chef. As the Pelican Hill Pastaia, I ran the pasta production for all culinary outlets. I taught classes in the Andrea Pasta Room, special events and guest villas, and was recognized for my skill in pasta making by numerous publications such as Newport Beach Magazine, Orange County Register, LA Travel Magazine, Gentry Magazine and Where Magazine.

In 2017 I Became the Junior Sous Chef at the Four Seasons Hotel Silicon Valley, located in Palo Alto, California. In 2019 I was apart of the opening team as the sous chef for the Four Seasons Hotel One Dalton in Boston.

After opening One Dalton, I was given another great opportunity to be a part of the opening team for Orfano, owned by Chef Tiffani Fasion, where I built the pasta program.

Now I am a private Chef in Palm Beach County, Florida. I look forward to bringing my passion to your table.