Julia Collins is the co-founder, president and co-CEO of Zume Pizza. Zume Pizza is a technology-enabled food company whose mission is to make healthy food fast and accessible to every single person on earth. Zume’s patented cooking en-route technology makes it the first company to successfully cook pizza while it is being delivered to the customer so that the pizza arrives at the peak of flavor and freshness with no added sugar or harmful chemicals.

Based in Mountain View, Zume Pizza has created a team of humans and robots that work collaboratively to create the safest possible environment for food production. Through its investment in automation, Zume Pizza is able to source 100% of its ingredients from local farmers that use sustainable agricultural practices and ethical farming methods. Unlike most food delivery companies, all of Zume’s workers are employees of the company with fully subsidized health insurance. Zume’s pizzas have no added-sugar, and on average contain 40% fewer calories, half the fat and half the cholesterol of competing pizza companies.

As an African American entrepreneur, Julia’s professional focus is on building successful businesses in the food industry that provide great jobs to the communities in which they operate and great food to the people that they serve. After graduating from Stanford Business School, Julia joined Danny Meyer’s Union Square Hospitality Group, working on such brands as Shake Shack where she worked for the company’s future CEO, Randy Garutti.

Prior to founding Zume Pizza, Julia lead the management team of Harlem Jazz Enterprises as the Vice President and Chief Operating Officer, where her team won Best New Restaurant in America in 2014. She is still part of the ownership team that oversees the operation of two restaurants in Harlem: The Cecil, an award-winning Afro-Asian Brasserie and Minton’s a historic jazz supper club.

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