Julie discovered her passion for wine while waiting tables during her undergraduate days at Texas A&M University. She continued to study wine and work in wine bars while completing a graduate program in biotechnology at Johns Hopkins. After achieving the Advanced Sommelier certification from the Court of Master Sommeliers, as well as the Certified Wine Educator credential, she said goodbye to the biotech industry. Over the years, she represented the Terry Theise portfolio for Skurnik Wine & Spirits, worked with Chef Michael Mina at the Four Seasons in Baltimore, and built a “Grand Award” winning wine list with her friend and mentor, Keith Goldston. She passed her Master Sommelier Diploma Examination in 2022 and achieved numerous accolades along the way from both press and peers. Currently, she is chef sommelier for The Post Oak Hotel and wine director for Stella’s Wine Bar in Houston.