Phil Conlon and Julia Travis are a husband and wife hospitality team with over thirty years combined experienced in New York City restaurants.

Phil has worked as a chef in restaurants such as Le Bilboquet, Soho House, BLT Steak and Cafe Cluny. He has worked as a private chef and has cooked dinners at the James Beard House. Julia has worked in wine and service operations for Union Square Hospitality Group, Batali & Bastianich and Top Chef winner Harold Dieterle’s restaurants. Her cocktails have been featured in the New York Times, Saveur and New York Magazine.

We love farmers markets, legit wine, stinky cheese, travel and spending as much time as possible outside with our two little kiddies, Leo and Vivi.