As Chief Culinary Officer for The Food Channel, Judy is the creative impetus behind our culinary team. She has overall responsibility for all culinary services, managing a team that
includes professional chefs, food scientists, new product development specialists and nutritionists.
During her 25-year tenure in the culinary profession, Judy’s blue-chip roster of clients has included some of the most prestigious food and restaurant companies in the world. She has been, and continues to be, instrumental in developing on-trend menu items for many of the nation’s top 100 restaurant chains.
Her insight-driven new product development and passionate culinary execution has resulted in a multitude of new products in the marketplace across all channels of the food terrain, including foodservice distribution, supermarket deli, schools and universities, and restaurants of all kinds. Her work has been featured in a variety of publications, including Food Arts, Nation’s Restaurant News, Restaurants & Institutions, the Chicago Tribune, and the New York Times.
As someone on the cutting edge of food, Judy and members of her culinary team often serve as spokespersons on food trends to a variety of associations, conferences and media. She is a founding member of the International Food Futurists, a global think tank designed to create a preferable future for food and a long-standing member of the International Association of Culinary Professionals (IACP) and the American Institute of Wine & Food.