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Julianna Murphy is a Culinologist at Motif FoodWorks, a position held since January 2023. Prior experience includes serving as a Food Technologist at the U.S. Army Soldier Systems Center from June 2019 to March 2023, along with an internship in the same field. Julianna also worked as a Line Cook at The Grange and Newport Vineyards & Winery from May 2018 to June 2019, a Pastry Cook at Wequassett Resort and Golf Club during the summer of 2017, and a Line Cook at Tavern on the Wharf in mid-2016. Julianna holds a Bachelor's Degree in Culinary Nutrition and an Associate's Degree in Baking and Pastry Arts, both from Johnson & Wales University, completing studies in 2019 and 2017, respectively.