Meet the Team

At Giulia, our team is passionate about crafting unforgettable dining experiences inspired by the flavors of Italy. From our chefs who bring creativity and tradition to every dish to our hospitality team dedicated to making every guest feel at home, we’re here to share our love of food, wine, and warm Italian hospitality.

  • Four-time James Beard Semifinalist for Best Chef Midwest, Steven Brown has worked in restaurants for over 30 years—from The Chief Cafe in his hometown of Custer, SD to the three-Michelin starred Osteria Francescana in Modena, Italy. Along the way were many local Twin Cities spots, most notably, Cafe Levain, and his personal favorite, The Loring Café. With each one came a learning experience filled with memories of meals served and friends made.

    Steven is a true local restauranteur, owning and operating Tilia and St. Genevieve in South Minneapolis, as well as in his partnership role with Giulia.


  • Executive Chef

    Hurley brings a deep passion for Italian cuisine rooted in his upbringing in an Italian neighborhood in Philadelphia. Having honed his expertise in menu development, pasta-making, and kitchen leadership in high-energy kitchens like French Meadow Café, he has been instrumental in shaping Giulia’s culinary identity. Now leading the restaurant alongside James Beard finalist Chef Steven Brown, Hurley is expanding the house-made pasta program and introducing an intimate Chef’s Counter experience. Under his leadership, Giulia continues to be a premier destination for modern Italian dining in Minneapolis.


  • Executive Sous Chef

    Chef Chris supports the continued evolution of Giulia’s seasonal menus and contributes to the ongoing refinement of the in-house pasta program. He works closely with Chef Steven Brown and Hotel Emery’s full culinary team to bring thoughtful, ingredient-driven dishes to life—ensuring consistency, creativity, and elevated technique in every plate.

    Prior to joining Giulia, Chris led banquet and event dining at the Guthrie Theater, curating menus for opening night performances. He also served as Chef of 89 Reserve in the Lexus Courtside Club at Target Center, working with Chef David Fhima to deliver elevated game-day dining experiences.

    Chris’s approach is rooted in French technique, which he applies across cuisines to create refined, balanced, and modern dishes. Outside the kitchen, you’ll likely find him tending to his homegrown herbs and microgreens— cultivating flavor from the ground up.

Chef Mike Kramer
Sous Chef

Chef James Paige
Sous Chef

Emily O’Brien
General Manager