As the corporate executive pastry chef for the
Big Y Group in Pittsburgh, Pennsylvania, Julie Mosesso is responsible for creating the desserts and pastries at Nola on the Square, Seviche, Perle, Sonoma Grille, and the newly opened Poros, a Mediterranean-inspired restaurant.
A native of Pittsburgh and graduate of Baldwin High School, Julie graduated from the
Culinary Arts and Baking and Pastry Arts programs at IUP.
She began her professional pastry career with an externship at the
Equinox Resort in Manchester, Vermont in the summer of 2006.
After completing her externship, she accepted a position at
Nemacolin Woodlands Resort and Spa in Farmington, Pa., Julie worked at Nemacolin for three years, rising to the ranks of pastry chef at Aqueous, at the time, a 4-star restaurant within Falling Rock, the resort’s 5-star/5-diamond hotel.
Following her success at Nemacolin, a return to Pittsburgh for a position at the Steelhead Grille as the pastry chef was Julie’s next move.
Taking advantage of another career opportunity in 2011, Julie accepted the position of pastry chef at the Sonoma Grille, one of four restaurants owned by the Big Y Group.
She was promoted by the Big Y Group to her current position of corporate executive pastry chef in 2013.