Meet Julia | Fazenda Liverpool’s Relationships & Events Manager

Continuing on with our ‘Meet the Team‘ series where we introduce you to various members of our fantastic team, this week we’re speaking to Julia Huf, Relationships & Events Manager at Fazenda Liverpool.

Julia has been a part of our team for nearly 3 years now so we thought it was about time we sat down and have a chat with her so you could get to know her better, Fazendeiros.

Julia at Fazenda Liverpool's bar

Julia Huf – Fazenda Liverpool’s REM

What’s the most rewarding part of your job?

“There are so many rewarding parts of my job, but I must say that the biggest one is definitely the people I work with and the people I meet through work. Being from a foreign country, it can be quite challenging to feel that you belong somewhere else other than the place you come from. My colleagues are more than just colleagues to me and I’m privileged to have met so many wonderful people through my job, who I now call friends. It’s thanks to all of them and the family culture we nurture at Fazenda that I can genuinely say that I feel at home here and this is certainly priceless.”

We’re like a family, and we wouldn’t want it any other way, Fazendeiros.

Julia Huf


What’s your favourite thing to do outside of work?

“I’m very easy going and there is nothing I enjoy more than being with my family and friends. My husband and I live by New Brighton, so we spend most of our weekends going for long walks along the seafront while visiting our friends and family, and that is certainly my perfect weekend!”

Family, friends, walks, food. Simple perfection indeed.

Which dessert is your favourite at Fazenda?

“For someone that has a huge sweet tooth like me, it’s impossible to have one favourite dessert. As a proper Brazilian, ‘Brigadeiro’ is my favourite dessert of all time, but when I think about Fazenda I must say that our Marquise de Chocolate is unbeatable. Although, since we welcomed the ‘Alfajores’ to our ‘Confectionary’ section of our Dessert Menu, I have to control myself to not order them all the time. They are originally from Argentina, but still very popular in the south of Brazil, where I come from. I grew up eating them, so they certainly take me back to wonderful memories!”

It’s definitely a hard choice when you have a sweet tooth! We have a soft spot for our Dulce de Leche Coulant as well, unmissable. 

If you could travel anywhere in the world, where would it be and why?

I am fortunate that my past job allowed me to travel to many places all over the world, but something that I always say is that although I have been everywhere, I haven’t explored Central and South America at all, apart from my own country. Therefore, my desire is to be able to take some time to visit the magical countries along both continents.

 A fantastic part of the world to explore – everyone should experience South America if they get the chance.

Julia Huf 2


What advice would you give to someone looking to get into relationship marketing?

“You must be a ‘people’s person’ and that must come naturally and genuinely. If you don’t really enjoy human interaction, then this is not the job for you. Don’t forget that a relationship is a two-way thing and it takes time to build and nurture, so if your focus as a professional is the quick, easy and fast sales, then relationship marketing is probably not the field for you. Our guests’ experience and how we make them feel is the most important thing for us all and certainly comes before sales. The marketing side of the job is only a tool we use to engage and communicate with our guests outside Fazenda, as well as to create opportunities for us to nurture and invest in the relationship we already have with our regular guests and those we would like to meet and invite into our home.”

Our guests’ experience is the most important thing to us, and we truly believe that our Relationship Marketing team genuinely convey and nurture this.


Do you have any questions you’d like to ask Julia, Fazendeiros? She’d love to hear them over on Facebook, Instagram and Twitter or in the comments below.