Amy Cabaniss
Amy Cabaniss, the proprietor, opened Julep’s New Southern Cuisine in July, 2003. She has beautifully remodeled the oldest commercial building in the city of Richmond, located in the heart of the historic river district, originally built circa 1817 as a lumber house by Charles Whitlock. Over the next half-century it housed a candle and soap factory, a brewery, a cigar-box maker, a produce market and a locksmith.
Julep’s has already been named one of Richmond’s “Top Seven Sensations” by Richmond Magazine. The professional and friendly staff, elegant atmosphere and charm of this historic building create a hospitable setting as you savor a fresh mix of flavor that captures the flare of Atlanta, Charleston, New Orleans and Savannah.
Looking to dazzle clients or friends? Julep’s is available for large dinner parties, luncheons and receptions. The gorgeous upstairs dining room can accommodate up to 50 for a sit down dinner or luncheon, or the entire restaurant is available for receptions of up to 125 guests. Click here to learn more about hosting your event with us.
Executive Chef Randall Doetzer
Chef Randall Doetzer serves as Executive Chef at Julep’s New Southern Cuisine, bringing 15 years of experience in the restaurant business. Holding a Culinary Arts degree from Johnson & Wales University, Chef Doetzer has worked in New Orleans, Norfolk and Richmond.
Chef Doetzer was inspired to enter the culinary world cooking with his grandmother as a child. A native of Richmond, he possesses a passion for Virginia’s eclectic and robust agricultural landscape. As the son of agricultural conservationists turned farmers, he values the passion, personality and work of Virginia’s farming community. From seafood and meats to world-class cheeses, her uses and supports Virginia’s high-quality agricultural products and incorporates local and organic food into his recipes whenever possible.
