Julia’s wide-ranging restaurant career encompasses development, operational and corporate experience across the globe. Before founding Heyer Performance in 2009, Julia worked with Alain Ducasse, SushiSamba restaurants and Richard Sandoval’s Modern Mexican Restaurant Group. Over the years, she has led the creation, negotiation, design, development and project management of a variety of new ventures. This multi-faceted experience has sharpened her skills and insights for concept development, experience creation, operations management and project execution.
With Heyer Performance, Julia has supported more than fifty food and beverage ventures—from projects 450 to 29,000 square feet in size or fast casual to three-Michelin star chefs. She has assisted clients in feasibility assessments, business structuring, concept development, site selection, brand management, financial projections, experience path development and operational optimizations, as well as business transformations.
A native German, Julia graduated from Cornell University’s School of Hotel Administration, where she won the prestigious RC Kopf student achievement award. Today, as a frequent Cornell guest-lecturer and instructor at the Institute of Culinary Education in New York City, she enjoys helping the next generation of restaurant talent succeed. She also serves on the Mayor’s Council of Food & Beverage for New York City and has been quoted or mentioned in The Wall Street Journal, Crain’s Business News, and New York Times.