Chef Jules Houser, The Flower Chef, is the founder of Flower Chef Foods. Her work is guided by travel, seasonality, and a deep respect for ingredients. She began her career as Executive Sous Chef at a celebrated Santa Barbara Wine Country restaurant featured in Sideways, before launching one of the West Coast’s first farm-to-table event companies.

Her path as a chef, entrepreneur, and product creator earned her a 40 Under 40 award from Pacific Coast Business Times and led to a global career cooking for Hollywood creatives, diplomats, and international brands.

In 2011, a life-altering health experience reshaped Jules’ relationship with food. That journey took her to Italy, where she began working directly with farmers and millers to develop her own proprietary flour blend—crafted to produce artisan, bronze-die pasta with exceptional texture, flavor, and nourishment. This work became the foundation of Flower Chef Foods.

Today, Jules cooks and teaches internationally, hosting private events, cooking classes, and fundraisers in support of Project Flower Power, her charitable initiative with a two-pronged mission: feeding children in local communities and investing in the future of food through biodynamic farming, education, and innovation.

Her events highlight vegetable-forward cooking and feature hand-selected regional wines from producers who share the same farming principles—creating experiences rooted in place, purpose, and connection.

Jules is the author of The Art of Harvest and the upcoming Plant-Based Heirlooms, a tribute to her grandmother and the legacy of family cooking—reimagined for how we eat today.