Jules Houser brings her mission-driven noodles to the Winter FancyFaire.
SEATTLE, January 05, 2025 — Chef Jules Houser, the force behind Flower Chef Foods, is showing up to this year’s Winter FancyFaire with great pasta and an even greater pursuit.
Houser’s culinary roots trace back to Los Olivos Wine Merchant & Café (yes, the one from Sideways), before she launched a catering company that helped pave the way for California’s early farm-to-table movement. Her fresh, seasonal style earned her a “40 Under 40” honor from Pacific Coast Business Times and a following that included Hollywood creatives, diplomats, and global brands.
After a stage-3 breast cancer diagnosis in 2011, Houser went fully plant-based and began focusing on food that could nourish, while still delivering big flavor.
That journey brings her to the Winter FancyFaire in San Diego, where she’ll be showcasing her pasta: a first-of-its-kind, gluten-free, high-protein noodle made in northern Italy using her proprietary blend of legumes and ancient grains. Bronze-cut and slow-dried the traditional way, each serving delivers 19 grams of plant protein and plenty of fiber. Designed to fuel kids and families alike, it’s a complete meal in noodle form—and proof that gluten-free pasta can be both nourishing and genuinely craveable!
And with her nonprofit, Project Flower Power, every box sold feeds a child in need. You can currently find her pasta on Amazon and select restaurants and retailers.
Visit Chef Jules at Booth TKTK to taste the pasta and learn how one bowl can make a global impact. We can’t wait to feed you!