Born in Toronto and raised in Lisbon, Portugal, Julie Marteleira is driven by a passion to create exceptional cuisine with an international flare. She grew up behind the scenes of her family restaurant, where she was always eager to help out in the kitchen. Strongly influenced by her mother’s devotion to cooking, Julie enrolled in George Brown’s culinary arts program shortly after her family moved back to Toronto.
While working towards a culinary management diploma, Julie honed her skills at Flow Restaurant & Lounge in Yorkville under Chef Richard Andino. Shortly after graduating, she was promoted to Sous Chef, overseeing the day-to-day operations of the kitchen.
In 2010, Chef Julie joined Oliver & Bonacini Cafe Grill, Yonge &Front as the opening Sous Chef. Seeking out more fine dining experience, Chef Julie moved to Canoe in 2011, working under Executive Chef Anthony Walsh and Chef de Cuisine John Horne. Most recently, she has served as Oliver & Bonacini Restaurants’ Executive Chef Tournant, guiding the culinary teams at Jump, Auberge du Pommier, and Luma.
As Executive of Leña, Chef Julie works tirelessly alongside Chef Anthony Walsh to craft dishes showcasing the vibrant essence of South American cooking, with unique Spanish and Italian influences.