Chef Julie Levin
With a culinary background spanning nearly twenty years, Julie Levin utilizes her experience, knowledge and passion as a sustainable food advocate. Her culinary aspirations began in Buffalo, NY where the home cooking of her grandmother and mother communicated to her the intrinsic nurturing value of scratch cooking and the inherent benefits of the ritual of shared meals at table. A graduate of the Culinary Institute of America the premier culinary college, Julie began a journey. Her experiences include heading the kitchen at Rancho de San Juan, cooking at the James Beard House in New York City, the renowned restaurant Campanile in Los Angeles and acting as private chef to clients in Southern California. Today she is the Chef at Nardin Academy, and she advocates for ecoliteracy and a local, sustainable food system. She has been able to establish a near zero waste dining hall.
