Julie Cole
Nom Wah Restaurants | New York
October 2019
While Julie Cole was completing her bachelor's degree in sociology and business at New York University, she began working as a line cook at famed ramen joint Ippudo, gaining an appreciation for Japanese products and techniques. During her final year of school, she interned at Harold Dieterle’s modern Thai eatery Kin Shop, working her way up from line cook to sous chef. In 2014, Cole moved to acclaimed West Village sushi spot Neta, helping develop the daily omakase menu. A year later, Cole took her first leading role as executive chef at Brooklyn’s Greenpoint Fish & Lobster Co., the house that 2017 StarChefs RisingStars Adam Geringer-Dunn and Vincent Milburn built. There, she focused on sustainably sourced seafood and helped develop a sustainable sushi series.
Since 2017, Cole has served as executive chef and operations manager at iconic dim sum group Nom Wah. Along with owner Wilson Tang, she helps run the historic sit-down location in Chinatown, a fast-casual outpost in Nolita, and another restaurant in Philadelphia. In collaboration with Black Seed Bagel’s head baker Dianna Daoheung, Cole became known for inventing the “baogel,” a hybrid between Black Seed’s sesame bagel dough stuffed with Nom Wah’s signature pork belly served with chile cream cheese. In 2020, Nom Wah will be celebrating their centennial anniversary, marking 100 years since the original location was founded in Chinatown in 1920.
