Julia Collins was just a little girl when she discovered her passion for food. Her grandparent’s home in San Francisco became a communal haven where she was able to witness how cooking brought people together. After attending Harvard University as a biomedical engineering major one thing remained: her love of food. This in turn inspired her to seek a career in the business. After developing two successful restaurants in NYC, Collins saw the opportunity to return to her roots in Silicon Valley and combine her love of food and technology with the development of Zume Pizza. Since co-founding the pizza company which is known for its robotic technology that makes pizzas, she is a unicorn in Silicon Valley with a company valued at $2.25 billion after raising an additional $375 million this year. With so much success in just three years with Zume, Collins is stepping down as President and preparing for the next phase of her journey in food tech and her goal of wanting her 11-month-old son to inherit a planet that’s healthier than the one that we’re living on right now. Ahead, Collins shared with ESSENCE her humble beginnings in the food industry, the challenges Black women face in Silicon Valley and what her plans are for her new company:How did you get your start in the food industry? There was nothing that would please my family more than for me to get this incredible degree in [biomedical engineering]. The problem is I wasn’t living my authentic truth. You know, even at 18 years old, I knew that it just wasn’t for me. It wasn’t until I came to Stanford Business School and I permitted myself to live in my authentic truth and to say to myself, ‘Julia, it’s food, this is what is meant for you. This is what the universe is calling you to do.’ I was fortunate that [restaurateur] Danny Meyer gave me my first job in the business. He took a chance on me, and that was the turning point in my career when I got to be a summer intern at Union Square Hospitality Group where the early Shake Shack was being formed. I can’t claim any success for that enterprise, but I had the good fortune of working for Randy Garutti who is now the CEO of Shake Shack and working for Danny Meyer, who’s been a most well-loved person in the world of restaurant development. I was working for Richard Coraine, who’s probably the smartest person in the world of restaurant development on earth. After that I knew that I couldn’t do anything else with my life. I had to be in the food business, and so when I graduated from Stanford Business School, I went back to work for Danny before going on to start my other food businesses. After building your résumé working with companies like Shake Shack and Murray’s Cheese and founding and owning two popular New York City restaurants Mexicue and The Cecil, why did you return to San Francisco?I knew that the timing was right. I knew that I’d be able to get traction for the idea [of Zume]. I knew that the investment community was beginning to think about food, and all the conditions were right for me to move here and build this business from the ground up, but it didn’t exist before I got here. Tell me about Zume.I’m so incredibly proud of Zume Pizza because it’s the first time in my career when I’ve had the opportunity to build a company that innovated across so many elements of the food industry. Not just the nature of work in the food industry, not only the quality of the supply chain in the food industry but also the health of the food and the taste of the food. That’s what was so exciting about Zume Pizza, and that’s why I knew that 2015 was the right time for me to move to Silicon Valley and work on this, because I could see that the market conditions were completely optimal. I was going to be able to get customers to love what I was doing; I was going to be able to get employees to want to come and work for us and I was going to be able to get investment from the investment community. Where do you see the food industry headed towards in the next few years and how is your company Zume leading the way?What has to happen is we have to make a significant correction regarding the way that we are eating, the way that we are growing, the way that we’re delivering food. By the year 2050, there’ll be 9.7 billion people living on planet earth. We have already reached the limit of arable land, and water in certain parts of the world over-consumption of beef in North America, combined with the rise of the middle class elsewhere in the world is creating a massive surge in global warming. Nitrogen runoff from agriculture and livestock is creating dead zones in our states, and we’re on the verge of a global ecological disaster. Companies like Zume are incredibly important because they’re using technology to create a better future for food. We’re using innovation in growing and distribution to shorten the supply chain. We’re using menu development to create an appetite for fresh produce so that customers lessen their dependence on red meat and replaced that with a joy and a love for vegetables and fresh produce. We do that by sourcing from local purveyors. We also have to think about the jobs that are involved in the food industry, and we were always very proud that through automation we were able to create better safer jobs. Eliminating tasks that are dangerous, like sticking your hand in and out of an 800-degree pizza oven and letting a robot do that task so that you preserve the occupation of being a cook. You preserve the job, but you remove the tasks that are dirty, dangerous and dull — all of those things that human beings shouldn’t be doing.Last year, your company raised $48 million. You’ve raised $375 million with Softbank Capital this year. What does it take to reach such milestones in two years? I want to preface this by saying I don’t value myself as an entrepreneur based on the valuation of my company. I don’t value myself as a leader based on the size of my last fundraising round. The point is the impact that we’re having with our company. If we think about a different milestone, how many jobs were created in a year, that’s a significant milestone and what it takes for me is a commitment as a leader to living your values. It’s a commitment to doing the right thing to being with your team and to putting your energy and putting your money where your mouth is. To go from just myself and the cofounders sitting on a card table, to having 270 people gainfully employed by our company in such a short time. That’s a huge milestone, but it takes a lot of hard work. I think it takes a commitment to live your values because ultimately your customers, your employees, and the investment community are going to measure you based on that. What were some of the challenges that you faced as a woman trying to raise money in food tech, and how did you overcome them? I was surprised when I got to Silicon Valley; the situation was as dire as it was regarding the utter lack of representation in the room. I rarely ever met a female investor, let alone a Black female investor. That has changed a little bit now that I’ve broadened my network in the Valley. When I did find a woman present in the room, it changed the dynamic. It felt like that team was listening to me in a way that I didn’t feel when I was in a room of all male investors…Many of these investors simply do not have friends of color. They do not have powerful friends that are women, and so the context that they’re always using is, ‘Well, maybe I’ll ask my wife if that’s a good idea.’ I think what happened is many of these investors move in circles that are homogenous and so when they enter the boardroom; they don’t have the experience of understanding how to see a Black woman, how to empathize with her. That’s one of the issues that I see; it’s just a culture of homogeneity that’s pervasive in both social and professional circles. One of the problems that we have is when people talk about diversity in the Valley, they’re not talking about intersectionality. They’re not talking about the unique experience of being Black and a woman or being differently abled and a woman or being queer and a woman. They’re just sometimes looking at increasing participation by women and if we’re only making a change regarding increasing the number of white and Asian women, if that’s what we’re doing, then we’re not solving the problem. You’ve helped to build this company you’ve created, you have 270 people who are gainfully employed. You’re making way with trying to create opportunities for other Black girls in Silicon Valley, so what’s next for you? I am so excited that I have the opportunity to use all of the learning and all of the momentum that I gained while I was at Zume to build my next company. The company is going to be the first food company built on a 100 percent regenerative supply chain. This means that we’re moving beyond just organic food or moving beyond just sustainable food. We’re moving into food and food products that actually regenerate, replenish, and heal the earth. For example, if Americans ate 10 percent less red meat and replaced that red meat with beans, lentils, lagoons, we could reduce global warming in America to the tune of something like taking 25 million cars off the road. I’m building a food company that relies on a regenerative supply chain so that we can begin to turn back the hands of time. With regenerative agriculture, we can do that. The other thing I care a lot about is social justice, and so I’m doubling down on the work that I’m doing with Black Girls Code and I’m also going to be doing some angel investing, really focusing on female entrepreneurs and entrepreneurs of color and I’m going to be launching both of those initiatives in 2019. Why did you decide to leave Zume at this moment, a company you’ve worked so hard and long to build, what does it feel like to step away? I can only tell you that it’s bittersweet. The hardest thing to leave behind is the team. This is the first time in my life when I truly have the freedom to do absolutely whatever I want, and although I’d been an entrepreneur in the past, I’ve never had the level of knowledge, momentum, and access, that I do now. I feel like to whom much is given, much is expected, and because of all the incredible fortune that I’ve had to this point, I think that it is my absolute duty to create something to create a business that has the maximum amount of impact.
Bridal Bliss: Ozioma And Obi Tied The Knot In Stunning Fashion At A Castle In Barcelona
Four years after their wedding celebration was postponed due to COVID-19, the couple went big, in planning and opulence, with their destination wedding in Spain.
Ten years before Ozioma and Obi said, “I do,” they were just young pre-med students preparing to work hard to make their dreams come true. They didn’t expect to find love in the process.
Introduced in 2014 by a mutual friend and classmate, Ozioma, from Baltimore, and Obi, from New York, felt an instant attraction and even became study partners. Shortly after, the two began dating, and while they’d find themselves separated as they started medical school, the distance couldn’t keep them apart. Love began to grow, and after completing their programs, they did their clinical rotations in Miami, living together and solidifying their bond.
“Obi has consistently brought a sense of peace to my life,” Ozioma tells ESSENCE. “He makes me feel safe, and I never have to worry about anything when he is around. My friends and family always say, ‘Obi does not play about Ozy,’ which is very accurate.”
And she doesn’t play about him, either. Obi notes that her care for him and those around her, even her pups, let him know she was someone he needed. “Her consistency sealed the deal for me,” he shares. “Despite the ups and downs, she was always there—making sure I ate, was taken care of, and stayed connected with her friends. She genuinely took care of those around her — especially her dogs. She did not feel the need to go out all the time, but when she did, it was always joyful and a good time.”
By 2018, he was ready to propose. And while a grandiose proposal is nice, sometimes the more simple gestures can be just as impactful. According to Obi, he asked for her hand while they road-tripped from her native Baltimore to Georgia, where they would complete the same residency program together.
“As I navigated to Baltimore, memories flooded my mind, but it was a heartfelt conversation with my mother that truly encouraged me to take this leap,” he recalls. “I chose to seize the moment and popped the question during our drive to Georgia, which marked the start of our lives together.”
In the summer of 2019, they had their traditional Nigerian wedding and planned to have their white wedding in October 2020. But, of course, COVID-19 made that impossible. The couple canceled their original plans and opted for a courthouse ceremony, hopeful that they’d have their big celebration soon enough. But a postponed wedding didn’t stop them from starting their lives together. The pair welcomed their first child, a daughter named Zara, and during their babymoon to Barcelona prior to her birth in 2022, they fell head over heels for the locale.
“During that trip, I instantly fell in love with Barcelona because of its beauty, the beaches, shopping and nightlife, and of course, the food!” Ozioma says. After stumbling upon a stunning venue on Instagram, the Castillo de Sant Marçal, a restored castle dating back to the 12th century, they locked it down and prepared to tie the knot in Spain. On October 22, 2024, four years from their original white wedding date, they did just that. From the extravagant aisle Ozioma journeyed down with her father to marry her soulmate to the incredible decor, including flowers from the floor to the ceiling, and a combination of sparklers inside and fireworks outside, after the pandemic tried to put a damper on their efforts to celebrate their love, they joyously went all out with their young daughter by their side. The day was a dream come true.
“My planner and her team perfectly executed my vision,” Ozioma says. “I couldn’t have been happier after planning for this day for such a long time. It was truly a day filled with joy and love.”
This is evident when you take a look at the couple’s gorgeous wedding album, shot by star wedding photographer Stanley Babb. Learn more about their love story, how their day came together, and what their future holds in this week’s Bridal Bliss and the relaunched video series “Behind Bridal Bliss” — just in time for Valentine’s Day!
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Sitting Pretty
“Over the past 11 years, Obi has demonstrated intentionality and unwavering care for me from the big to the small moments,” says Ozioma, captured on a bed of white roses during wedding prep. “I have no doubt he is my person.”
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A Dapper Dude
Obi puts the finishing touches on his look, with a little help from his friends. When asked how he knew Ozioma was his soulmate, he says, “I tend to be logical, so I knew early on she was my person, during our prep class for medical school. Her discipline and priorities were clear—she cooked twice a day, stayed very connected with her family, had a close-knit group of friends, and maintained a strong sense of faith, all while managing her classes and daily studies.”
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Gorgeous Girls
“In practice, I knew she was the one during our second year living together in Miami during med school rotations. That’s when I truly got to really know her. I met most of her friends, and they were all solid, decent people,” Obi says. Ozioma is pictured here with a few of her closest friends, her bridesmaids.
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The Groom and His Men
Obi shares a light moment with his groomsmen during pre-wedding portraits.
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The Bride’s Tribe
The ladies served looks during their last pre-wedding portraits together. The bridesmaids’ gowns were made by image consultant and bridal stylist King Aiyéh, who helped Ozioma obtain her own Matopeda Atelier gown.
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Ready for Love
A gleeful Obi is captured in his ensemble, a look by Uomo Migliore. He would wear two suits from the designer, and the groomsmen wore the designer as well.
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The First Look
We love the excitement both parties expressed when they saw each other for the sweet first look moment. “I envisioned a gown that would shimmer with crystals but was still elegant and timeless,” Ozioma says of her look. “Also, given that our wedding was set in a castle, I wanted my gown to reflect a fairytale ambiance. Matope brought my dream to life. I was very happy with my wedding gown.”
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The Road to the Altar
The aisle leads to the altar, which was placed in front of the steps of the stunning Castillo de Sant Marçal.
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Obi the Father
“The little girl Obi helped walk down the aisle is our 23-month-old daughter, Zara Adaora,” says Ozioma. “It was a surprising moment because during the wedding rehearsal she was shy and would not walk down the aisle.”
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Here Comes the Bride
Escorted down the aisle by her father, Ozioma looked good — and more importantly, she looked overjoyed to be making her way to her soon-to-be husband. She says it’s one of her favorite moments from the day.
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Reading of the Vows
Ozioma and Obi exchanged vows as the ceremony commenced. They, along with the castle, were lit up in a lovely way as the sun set while the event was underway.
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An Extra Special Kiss
Obi kissed his bride as sparklers and colorful smoke were let off behind them.
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A Family Affair
The couple took portraits with many important guests, including their parents. We love this image of Ozioma and Obi with a VIP, their daughter Zara.
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The Reception
While the wedding was outside, the reception was inside the castle. The hall space was elaborately decorated, with stunning chandeliers sitting among beautiful florals. Elisa Bertrán was responsible for all the flowers, and the wedding planner, Priscilla Llorens Corbellini, made the couple’s vision a reality.
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Happy Campers
“My favorite moment was watching my wife’s reaction when she saw the inside of the wedding venue,” Obi says. “She had put so much effort into bringing her vision to life, and seeing it all come together was truly special.”
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Spray Me
As the lovebirds made their entrance for the reception, they had to make a beeline to the dance floor, where they were met by their guests, ready to spray them with money and dance with them.
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The First Dance
After being welcomed in, Ozioma and Obi took to the dance floor again to two-step together for the first time as husband and wife. Cold sparklers went off to mark the moment.
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Daddy-Daughter Dance
Obi shared a special dance with all of the women in his life, including Ozioma, his mom, and as you can see here, the littlest lady he loves.
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This Calls for a Spray
Of course, it was only right that father and daughter were sprayed by loved ones, including the proud bride who hit the dance floor with a large stack of dollars.
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Let Them Eat Cake
The couple cut the towering creation that was their wedding cake during the reception fun. Clearly, a regular knife couldn’t do it justice, so they utilized a sword.
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Baby, You’re a Firework
Everyone stepped outside to enjoy a firework show, and the couple were in their element as the sky sparkled.
“Khris designed and created my silver after-party dress, inspired by Tina Turner,” says Ozioma. “It embodied a carefree, celebratory vibe as the wedding came to an end.” Obi was in another look by Uomo Migliore, whom he lauds for creating elegant, charming and fashion-forward looks that felt in step with Barcelona style.
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It’s a Circus in Here
During the reception, in addition to dancing the night away, guests enjoyed performances from a stilt walker and juggler.
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What the Future Holds
“We are excited to spend the rest of our lives together, and to experience all that life has to offer,” the bride says. “We both share a love for traveling, and we cannot wait for many more adventures and exploring new cultures along the way. Above all, we are truly each other’s best friends, and we are thrilled to see what the future holds for us.”