Julie Sheehan

Innovative and highly accomplished private chef with 25+ years of culinary experience and more than 15 years specializing in private-service environments. Experienced providing exceptional dining experiences for individuals, families, and guests in private residences, luxury ranches, remote lodges, vacation properties, and yachts. Brings a versatile culinary background spanning classic, rustic, farm-to-table, international, and specialized dietary cuisine, with extensive experience sourcing premium ingredients, developing customized menus, provisioning remote kitchens, and managing all aspects of food preparation and service.

Known for discretion, professionalism, adaptability, organization, and a calm, solutions-oriented approach in constantly changing environments. Experienced serving high-net-worth clients and their families, including formal entertaining and intimate daily service. Skilled in anticipating client needs, maintaining impeccable kitchen standards, coordinating staff and vendors, managing household food operations, and delivering polished service with minimal supervision.

PRIVATE CHEF - Freelance - Various Locations Throughout the U.S.

(2001-06)

Provide dedicated long- and short-term private chef services for high-net-worth individuals and their families at private estates, ranches, vacation properties, and remote locations. Additional experience includes restaurants, catered events, private yachts, and food trucks. Provide customized breakfast, lunch, dinner, snacks, appetizers, and special-event dining.

• Collaborate directly with clients and families to develop menus and recipes reflecting individual tastes, preferences, dietary requirements, allergies, and specialized protocols.
• Source premium and locally produced ingredients, including farm-to-table products, seafood, wild game, and seasonal specialties.
• Provision, inventory, organize, and maintain kitchens and food-storage areas, including remote and temporary locations.
• Prepare and serve both informal daily meals and sophisticated, multi-course dining experiences.
• Manage complete kitchen operations, from menu planning and purchasing through preparation, presentation, service, cleanup, and restocking.
• Maintain meticulous standards for food safety, sanitation, kitchen organization, and equipment care.
• Monitor food costs, budgets, vendor accounts, inventory, and staffing requirements.
• Stay current with culinary techniques, food trends, recipes, and evolving dietary practices.
• Provide discreet, professional service while respecting the privacy and confidentiality of high-profile clients.
• Key Achievement: Selected by Yahoo as the only food truck at the annual Sundance Film Festival.

PRIVATE CHEF - Private Employer - Ranches in MS, MT & OR

(2020-08 - 2022-10)

Provided full-time and short-term hunting-season culinary services for a principal and private groups of up to eight guests, working independently in remote locations during week-long trips.

• Developed extensive menus using fresh, scratch-prepared ingredients while accommodating multiple health conditions, sensitivities, dietary restrictions, and protocols.
• Sourced and provisioned ingredients for breakfasts and dinners and maintained fully stocked remote kitchens.
• Prepared wild duck and other game dishes as requested.
• Managed all kitchen activities, including food preparation, production, service, organization, sanitation, and cleanup.

PRIVATE CHEF - Confidential Family - Adler, MT

(2019-05 - 2019-09)

Served as sole chef for a multigenerational family-owned ranch with three generations, including two principals. Prepared, served, and cleaned up after three daily meals for up to 18 family members and guests during their summer season.

• Created varied menus for daily informal family-style meals while accommodating individual preferences and dietary needs.
• Planned and executed special events, including a Fourth of July BBQ for 20+ guests and a three-day birthday celebration for 18 without outside catering.
• Prepared weekly three-course semi-formal dinners.
• Provisioned a remote kitchen and sourced local, farm-to-table ingredients whenever possible.
• Managed pantry organization, detailed inventory lists, stocking, and kitchen maintenance.
• Organized table settings and oversaw the basic care of silver, linens, and fine china.
• Maintained impeccable sanitation and cleanliness standards for all kitchen equipment, cookware, utensils, serving pieces, and work areas.

LODGE CHEF - Alaska Wildland Adventures - Skilak Lake, Kenai, AK

(2017-06 - 2017-09)

Served as lodge chef at a remote island recreation lodge hosting three weekly groups of six guests for week-long stays, preparing meals for up to 18 guests and 10 employees within a job-share contract.

• Prepared high-quality scratch meals and baked goods for daily breakfasts, lunches, dinners, and appetizers.
• Executed plated and family-style meals with an emphasis on presentation, timing, and consistency.
• Smoked locally sourced wild fish and prepared fresh game.
• Developed menus accommodating specialty diets, dietary protocols, and food restrictions.
• Delegated work to prep staff and supported efficient kitchen operations.
• Ordered supplies, provisioned the lodge, maintained well-stocked pantries and fresh stores, and monitored inventory rotation.
• Maintained rigorous sanitation, cleanliness, and food-safety practices.

PRIVATE CHEF / CULINARY INSTRUCTOR - Cascade Academy - Heber City, UT

(2025-06 - 2025-09)

Prepared meals for neurodivergent teens in a supportive educational environment, accommodating individual dietary needs, preferences, sensitivities, and restrictions.

• Worked in an open-kitchen environment where students were encouraged to converse, participate, and assist with kitchen activities when possible, creating an inclusive and welcoming setting.
• Guided students in appropriate kitchen tasks and food preparation while maintaining high standards for food safety, sanitation, organization, and cleanliness.
• Adapted cooking and meal-preparation approaches to support different abilities, comfort levels, and needs.
• Created meals and menus balancing nutrition, variety, familiarity, and student preferences.

PRIVATE CHEF - La Europa Academy - Midvale, UT

(2012 - 2013)

Prepared meals for neurodivergent teens while accommodating individual dietary requirements, food sensitivities, preferences, and restrictions.

• Created nutritious, approachable menus designed to provide variety while maintaining familiarity and consistency.
• Maintained a clean, organized, and sanitary kitchen while ensuring compliance with food-safety standards.
• Supported a positive mealtime environment through patience, flexibility, clear communication, and an understanding of individual student needs.

PRIVATE CHEF - Private Family - Park City, UT

(2003-11 - 2005-05)

Served a high-net-worth traveling family of three at their Park City vacation home and provided additional monthly culinary service for corporate retreats.

• Prepared daily meals for up to 15 corporate guests, three family members, 6 dogs, and two household staff members.
• Developed customized menus and recipes based on personal preferences, dietary restrictions, protocols, and allergies.
• Organized special events and menus, including Texas-style BBQs and monthly dinner parties.
• Supported both informal family dining and formal or spontaneous entertaining.
• Prepared, served, and cleaned up after all meals.
• Conducted special-event cooking classes for guests, including sushi-rolling classes.

Licensed Massage Therapist (LMT) - Massage Therapy - Utah College of Massage Therapy

Yoga Teacher Training (YTT 200) Certification - Yoga - Ayur Yoga Ashram (2014-04 - 2014-04)