As the Executive Chef of the iconic Forge restaurant in Miami Beach, Julia Doyne is combining the skills she has honed during her successful culinary career with her natural ability to create beautiful food.
The Cleveland native has had a love affair with cooking ever since her mother taught her how to make the perfect chocolate chip cookies at age 5. Doyne’s first real kitchen experience was as a dishwasher at 13. She continued her gourmet calling while attending the University of Pittsburgh, and, upon graduation, moved to New York City to work with the best chefs in the industry.
Doyne’s first job in New York was with highly acclaimed chef Marcus Samuelsson at Aquavit. Here, she perfected the Swedish and Nordic techniques of pickling, curing and smoking. Doyne spent her days off staging at other great New York restaurants to further her education. That’s where she met Michelin-starred Chef Christopher Lee, who hired her as a line cook for the esteemed Aureole, where she quickly earned the title of Sous Chef.
After her Aureole stint, Doyne continued to work for Chef Lee as Chef de Cuisine, opening a series of small, boutique restaurants in the Northeast corridor. When Chef Lee took the position as The Forge’s Executive Chef, Doyne jumped at the opportunity to be the Chef de Cuisine at one of the most legendary steakhouses in America.
In August 2015, Doyne was appointed Executive Chef of The Forge. Under Doyne’s leadership, the cuisine at The Forge merges the American steakhouse genre with modern techniques and flavors.
Learn More About Julia Doyne
What is your earliest memory involving food or wine?
Making Sushi with your dad as a child
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
Meeting April Bloomfield
If this is your first year participating in SOBEWFF, what are you most looking forward to?
Seeing old friends and tasting excellent food
If you could cook with anyone in the world, who would it be?
Julia Child, and i know she has past away.
I never leave home without my: