Meet Julia LeRoy

Monday, June 16, 2025

Tell us how you got started in the culinary world! Did you always know you wanted to work with food?

I always showed a lot of interest in cooking, pouring through my mother’s cookbooks and making everything from ambitious family dinners after school to fresh baked focaccia (that I am embarrassed to admit at the time I pronounced pho-ka-chia.). In high school I was able to get into an internship program that allowed me to miss the last period and work in the kitchen at a local country club. 

Then after high school I ended up graduating from culinary school in Hyde Park, New York at the Culinary Institute of America, and in Atlanta I trained at Seeger’s and the Dining Room— both were 5 star, 5 diamond restaurants and the best places in Atlanta to learn. It was in those restaurants that I became familiar with the “farm-to-table” movement, and my passion and intentions became more laser-focused.  

One of the things I love the most about the food and hospitality industry is that it has allowed me to evolve. I’ve been through so many phases of my career. I’ve worked front of house and back of house in restaurants- cooking, serving, bartending, even being a “barista” at one point. I’ve catered, been a personal chef, and even been able to translate it into an educator role through teaching classes and by offering inspirational recipes through my website: EverydayAlchemy.com.

How was Everyday Alchemy born? Can you tell us all about the brand?

I’ll start with describing the brand. Everyday Alchemy is a health-focused culinary website that I founded in January 2025. It features seasonal recipes, wellness content, and tips for living a vibrant, balanced life. The site shares content that celebrates food as both art and nourishment. My style blends grounded nutrition with a poetic sense of pleasure—I aim to inspire readers to find magic in everyday meals.

Now let’s talk about how it was created. Everyday Alchemy is an evolution. For years I wanted to publish a cookbook, felt I should publish a cookbook, even tried to publish a cookbook. I’ve written several rough drafts over the last decade, but I’d always choke when it came to committing to actually going through with it. I think it was the finality of the whole project.

When it finally dawned on me that this project should be a website, there was no looking back. I love the flexibility of having an ongoing conversation with my readers through the site. I’m able to keep up with trends, evolving as I go and building a community of culinary enthusiasts in real time. 

What does eating locally mean to you? 

As the current co-chair of the Slow Food Atlanta chapter, I’ve been able to really dig into this question lately. I try to think of it not just from the chef perspective, but also from the perspective of the farmer, food artisan, and the consumer. In a healthy food ecosystem, all of these links in the chain are healthy and supported. 

I think it works best when we all get to know each other. When a farmer is able to interact with the chef or consumer that’s buying their food, more of the dollars go back in their pocket. And they have a direct link that allows them to educate us about soil health and agriculture policy. On our end, we get more nutritious produce simply based on the fact that it’s a fresher product. Trust and a sense of community are established. It’s a win/win.

What are a few of your favorite spots in Atlanta?

Since it’s Spring right now I gotta tell you— I’m in full picnic mode. I’ve got a go bag with a blanket, travel backgammon board, bottle of bubbly water, chickpea seed crackers and a fancy tin of spicy sardines at the ready. I love being outside with friends for a casual hang when the weather is nice. My all-time favorite spots are the Carter Center and the trails around Bobby Jones Golf Course. As far as restaurants go, if it’s a special occasion, I’m probably picking Aria. They consistently deliver an exceptional dining experience. For BBQ, I’m headed to Community Q— I love them so much I had them cater my wedding! Another casual spot that I love is Poor Hendrix. It’s a bit of a drive for me, but always worth it, especially when they have anything with sweet potatoes on the menu. For shows, I love the Eastern, the Fox, or even Atlanta Symphony Hall— I saw Gillian Welch there a couple times and the sound there is incredible.

Do you have a go-to recipe that you like to make for a quick and easy dinner? 

Yes, especially during warmer weather, we are eating salad almost every night for dinner. They take so little effort, and they’re such a great way to utilize little odds and ends from the veggie drawer and previous dinners. I’ll always cook a little extra quinoa or wild rice so I’ll have some ready to toss in my salad. I love to have a couple other staples on hand to mix with the odds and ends- a rotation of fresh lettuces, artichoke hearts, roasted red peppers, olives, lupini beans that I buy already cooked, Decimal Place Farms goat cheese, a variety of toasted nuts and seeds, lemons, and good olive oil. With those items on hand I can whip up dinner in 10 minutes or less on a busy weeknight.

Steak Salad

I’ve been making a variation of this delicious salad for at least 25 years now. It is one of my go-to’s when the weather is nice and I want to create a special yet effortless, satisfying meal. 

Fresh seasonal veggies, lots of herbs, toasted rice powder and the flavor- packed marinade elevate this salad to truly legendary status.

Almond Breaded Chicken Cutlet, Salad with Roasted Tomato Dressing

Pan-fried chicken cutlets can be a lifesaver on a busy weeknight. They sound fancy, but they cook up in no time and are incredibly versatile—tasting great with everything from a humble salad to a simple pasta dish.

In this recipe, we’ve swapped breadcrumbs for almond flour, giving the classic a richer, nuttier flavor and a more nutritious crust.

The salad with roasted tomato dressing is a great way to celebrate tomato season—it’s fresh, bright, and vibrant, harmonizing perfectly with the heartiness of the pan-fried cutlets.