Today we’d like to introduce you to Juliana Calloway.
Hi Juliana, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’ve spent the last 20+ years working in hospitality, starting out in restaurant and hotel management, and eventually finding my way into marketing and community-based work. I’ve always loved the fast pace of the industry — I’ve managed everything from massive restaurant teams to luxury hotel operations, and even helped lead a social media agency with clients across the U.S. and Latin America. But the common thread through all of it has always been people, storytelling, and creating memorable experiences.
When my husband John and I opened Black Rooster Taqueria back in 2016, it was really the beginning of us planting roots in the Orlando food scene in a much deeper way. We wanted to create a space that was bold and beautiful, but also deeply connected to our values — serving vibrant, healthy Mexican food made with intention and care. I handled the branding, front of the house operations, and all the behind-the-scenes marketing strategy, and over the years it’s become so much more than a restaurant. It’s a community. We’ve partnered with local farmers, schools, artists, and events — and it’s been amazing to see how food can bring people together in real, impactful ways.
That hyper-local mindset and passion for community is exactly what led me to The Kitchen House. I saw this opportunity to take everything I’ve learned — from operations and marketing to team building and education — and channel it into something that gives back. Here, I get to focus on food as a teaching tool, promoting health, sustainability, and connection in the same community I live and work in. It’s a perfect blend of everything I care about — food, people, creativity, and purpose.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Definitely not always smooth — but absolutely worth it. Like so many others in the restaurant world, COVID was one of the hardest chapters for us. Running Black Rooster during that time meant constantly pivoting — managing staff safety, changing service models overnight, worrying about keeping the lights on — all while being a mom to two young kids. Juggling the business, the emotions, and my family’s needs was a real test of resilience.
There were a lot of long nights and tough decisions, but it was also a time that deepened my connection to our team, our guests, and our community. It reminded me why we do this work in the first place. Being a small business owner and a mom at the same time is never exactly easy, but it’s always been a labor of love.
Transitioning into my role at The Kitchen House has felt like such a natural next step. It’s brought a new rhythm to my life — one that still involves food, community, and creativity, but in a way that allows me to be part of something educational and mission-driven. I get to work with an amazing team, and it really feels like all the pieces are falling into place.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
The Kitchen House is a place where food, learning, and community come together in the most meaningful way. We’re a nonprofit organization located in the heart of Orlando, and our mission is to educate and inspire people of all ages through hands-on, garden-to-table experiences. We focus on teaching kids and adults about where food comes from, how to cook with whole ingredients, and how food connects to health, sustainability, and culture.
What sets us apart is our approach — we’re not just a cooking school or a garden program. We offer immersive experiences that tie everything together: gardening, harvesting, cooking, and sharing meals. Whether it’s students cooking during a school-day field trip, families gathering for a weekend workshop, or adults connecting over a plant-forward team-building class, there’s always something rooted in joy, intention, and seasonality.
We specialize in education through experience — and we’re proud to offer classes that are fun, approachable, and grounded in real-world skills. You’ll often find our guests picking herbs from the garden before heading inside to cook, or kids lighting up because they tried a vegetable they grew themselves. That’s the magic.
Brand-wise, I’m most proud of how authentic we are. We don’t do anything just to check a box — everything we offer is thoughtful, local, and designed to bring people together through food. I want readers to know that whether you’re a parent looking for meaningful activities for your child, an educator seeking impactful field trips, or a company wanting a unique team-building experience, The Kitchen House is here as a resource — and a warm, welcoming space to learn, grow, and connect.
What do you like and dislike about the city?
What I love most about Orlando is the strong sense of community — people here really show up for each other. The food scene is constantly evolving, and it’s been amazing to be part of a city where creativity and collaboration thrive. I’ve built lifelong friendships here, both personally and professionally, and I truly feel rooted in this place.
What I like least is the reputation we sometimes get for being just a theme park town. Don’t get me wrong — I’m a big Disney fan — but Orlando is full of culture, innovation, and local gems that deserve just as much attention. There’s so much more here if you look beyond the parks.
Contact Info:
- Website: https://www.thekitchenhouse.org/
- Instagram: https://www.instagram.com/atthekitchenhouse/
- Facebook: https://www.facebook.com/AtTheKitchenHouse
Image Credits
the two headdshots of just me are by:
Lindsey Neumayer
