Julia Sullivan is a person perpetually in forward motion. After tenures in the notoriously demanding kitchens at Blue Hill Stone Barns and Per Se, Sullivan returned to her hometown of Nashville to open her own restaurant Henrietta Red, which opened to tremendous acclaim and earned her a spot on the 2018 Food & Wine's Best New Chef roster. But that sort of work, focus, and hustle comes at a cost, physically, socially, and mentally. The Food & Wine Chefs Cycle team captain isn't slowing down, but she is taking a moment to figure out how to find a better balance for the long road ahead.

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