Chef Julia Iannielli
I am a coastal Washingtonian born and raised in Steilacoom, WA. I come from an extremely large family where I was guided in my youth by my great-grandmother and father in preparing traditional Italian and Filipino cuisine. I remember when YouTube was first invented and I would go down the rabbit hole of cooking channels. Little did I know as I was pretending to have my own cooking show, that I would one day remember the one passion that lights me up from the inside would become my career.
Over the last 21 years of being a seasoned cook, I filled my time attending schooling and earned my BA in Political Science Pre-Law at Washington State University. I held a plethora of interests, so I decided to tack on Philosophy and Women’s Studies as majors as well. Upon graduating, I found myself working in Social Services running a 24/hr Domestic Violence hotline and aiding individuals with chronic illnesses. It is in this work that I helped many individuals through trauma surrounding food insecurity.
After 3 years of providing heavily personalized advocacy, I decided I needed to move my capacity to help others in a new direction. Cooking has always been within me, and most of the recipes I make have been guided by my own intuition or inner calling. After a life-altering diagnosis, I was confronted with the hard truth that the dishes from my culture as well as what tasted like home would no longer be an option. Restaurant options were extremely limited and disappointing. The first time I bought gluten-free bread I was quickly humbled at the financial burden my disease was costing me.
From this point, I was given medical advice to follow a low FODMAP diet, which includes cutting dairy and gluten. I started heavily researching and working with different foods to form substitutions for some of my favorite dishes. I believe that nothing is impossible and that the sacred times we have to eat and relax in our home spaces should not be filled with consequences to our health. I love to cook for people who have dietary restrictions, have a sensitive history with food, and those looking to add more fiber and protein to their diets. I especially enjoy cooking for families and large gatherings. I enjoy cooking a clean, deliciously healthy meal. Most of all, I love helping others find what can enrich their way of living to promote their happiest, healthiest selves. I love to curate the seed of home into every belly I serve.
When I am not serving your household I stay busy being an Author and Trauma Informed Yoga instructor. I also love hiking all around our beautiful State. I look forward to creating and personalizing your home-cooked experience with you and contributing to your happy and healthy lifestyle.
Highlights from Chef Julia's Menus
- Summer Tomato Ragu with Ground Basil Turkey & Broccolini
- Avocado and Baked Turkey Burger Bowls with Mango-Jalapeno Bruschetta
- Yellow Coconut Chicken Curry with Jasmine Rice & Spicy Garlic Green Beans
- Zesty Lemon Caper, Tomato & Mushroom Linguine
- Thai Chicken Lettuce Wraps with Shrimp Spring Rolls & Peanut Sauce
- Mediterranean Chicken Bowls
- Cowboy Caviar
- Sesame Pepper Tofu Stirfry
- Chicken Parmesan with Housemade Marinara & Roasted Asparagus
- Pancit Bihon with Garlic Green Beans
- Red Pepper Rigatoni with Vegan Meatballs & Pan-Seared Broccolini
- Turkey Burritos with Spanish Rice, Refried Beans, & Fresh Cilantro-Lime Guacamole