Chef Julie Houser, known as The Flower Chef, creates unforgettable plant-based dining experiences inspired by her global travels. She started her career as Executive Sous Chef at a renowned Santa Barbara Wine Country restaurant featured in Sideways, working her way up before launching one of the first-ever farm-to-table event companies on the West Coast. Her combined experience as an Executive Chef and entrepreneur earned her a prestigious 40 Under 40 award from Pacific Coast Business Times and established her as the go-to chef for Hollywood celebrities and high-profile politicians.

A breast cancer survivor, Jules embraced a plant-based lifestyle in 2011, deepening her commitment to food as a source of health, sustainability, and connection. Her passion for sourcing the finest ingredients has taken her across Italy, where she works directly with top producers to bring exceptional, biodynamic products to her table.

Jules tours the world cooking for diplomats, celebrities, and global brands, curating one-of-a-kind events that highlight the best plant-based flavors, perfectly paired with exclusive Italian wines. Whether it’s an intimate dinner or a large-scale celebration, her events are designed to elevate plant-based cuisine and inspire guests to eat more vegetables.

She is also the author of The Art of Harvest and the upcoming Plant-Based Heirlooms, a heartfelt tribute to her grandmother, reimagining family recipes through a modern, gluten-free, plant-based lens.