2017

Julia Robinson interviewed for the Chef de Cuisine position at a new restaurant from the owners of Henlopen City Oyster House in Rehoboth Beach, Delaware. They knew right away that Julia was the one to run the kitchen and they opened The Blue Hen Restaurant with her at the helm. They promoted her to Executive Chef that summer of 2017 and within a year the restaurant was nominated for a James Beard award for best new restaurant.

2018

Julia’s wife, Heather Sharp, joined the team at The Blue Hen as the General Manager and Sommelier. She began expanding and diversifying the wine list, as well as conducting regular wine classes with the servers and bartenders. The Blue Hen now has over 100 different wines made by iconic producers from all over the world.

2022

Julia and Heather purchased The Blue Hen from the owners of Henlopen City Oyster House.