Chef. Author. Mother. Daughter. Food Expert.

Julie Kramis Hearne has always loved food.  When she was young, she would pretend to be sick so she could stay home from school and watch her mother teach cooking classes, and she often accompanied her mother to her classes with James Beard.

Julie’s formal cooking education began when she decided to study Food Science and Nutrition at Seattle Pacific University.  She continued her education by taking classes at The Culinary Institute of America at Greystone.  Her education was then enhanced by working with chef Jerry Traunfeld at the world-renowned Herbfarm restaurant in Woodinville, Washington. Always open to new sources of information and inspiration, Julie continues learning to this day by taking classes with award-winning chefs such as David Tanis, Giuliano Hazan, Diana Kennedy, Susan Hermann-Loomis and many others.


A love for all things food

As former owner of two successful Seattle restaurants, a food consultant and stylist, Julie continues to share her love of food by teaching cooking classes to the public.
As well as educating children about nutrition and healthy eating through hands-on cooking classes. Also, for over a decade she has donated her culinary talents to raise money for such causes as Heart Hope Institute and the Cystic Fibrosis Foundation, and she seeks to empower women in the culinary arts through membership in organizations like the International Association of Culinary ProfessionalsWomen for WineSense and Les Dames d’Escoffier International. Julie was also a past board member of Slow Food International, an organization committed to the production of food that doesn’t harm the environment, animal welfare or our health.

A good book, or three.

Along the way, Julie has also managed to co-author three cookbooks with her mother, Sharon Kramis: The Cast-Iron Skillet Cookbook and The Dutch Oven Cookbook and their most recent The Cast Iron Skillet-Big Flavors, which have received positive reviews in publications like the New York Times book review and the Seattle Times.  Julie and her mother Sharon Kramis went on a  21 city tour and taught at all of the Sur La Table’s across the country. They have also taught on board Holland America Cruise Lines and many other venues.  In 2010, Julie was asked to teach Dutch oven cooking outdoors in Japan.

Julie has shared her recipes in Rachael Ray and Paula Deen’s magazines as well as in the new Lodge Cast Iron Cookbook and Les Dames d’Escoffier Cookbook. She has been a guest speaker on television Q13, KCPQ and KATU, Portland and Radio shows for KPFA, Berkely, NPR and Martha Stewart Living, Sirius Radio.

Julie lives in Seattle with her husband Harker and their three sons, Reilly, Konrad and Andrew.