Julie Lauhon

Chef de Cuisine -  “This team is united like a family, there’s so much mutual respect.”

Julie hails from Canton, Ohio, and made her way to Pittsburgh via Le Cordon Bleu culinary school. Her early work at the Hyeholde impressed Chef Dave DeVoss who happened to be working there at the same time she was. Years later, although she had returned to her home state to explore career opportunities in fine dining and catering, she got a call from Dave recruiting her for the Cocothé kitchen. She jumped at the chance. In an industry typically known for its high turnover, Julie considers herself fortunate to be part of such a unique restaurant “family” who respect each other, work collaboratively, and care deeply about their work and their customers. Her commitment to her team is surpassed only by her passion for delighting customers with delicious new creations.
Favorite menu item:  Hush puppies with beer cheese sauce
Favorite cocktail:  Pear Tree
Favorite sustainable feature: Indoor air quality (RESET air certification) & The Artwork