Title:Contributing WriterEducation:Columbia University, French Culinary InstituteLocation:New York, New YorkExpertise:Cooking, wellness, travel
Title:Contributing Writer
Education:Columbia University, French Culinary Institute
Location:New York, New York
Expertise:Cooking, wellness, travel
In 2003, following an engineering degree at Columbia University and a career on Wall Street, Judy Joo decided it was time for a change. Realizing that her passion was in cooking, she enrolled at the French Culinary Institute in New York, and received her Grand Diplome in Pastry Arts before becoming a test kitchen and editorial assistant at Saveur magazine. Excited about the thriving U.K. food scene, Judy moved to London in 2007 and joined Restaurant Gordon Ramsay as a pastry chef. For the following few years, she worked throughout other Gordon Ramsay restaurants, including Maze, Claridge’s, Pétrus and Boxwood Café, as a chef and pastry chef. Judy also staged around the world at restaurants including three-Michelin-starred The French Laundry in Yountville, California; Heston Blumenthal’s three-Michelin-starred The Fat Duck in Berkshire, England; and Bangkok’s one-Michelin-starred Nahm restaurant.
In 2019, Judy left Jinjuu after five years to start a new chapter, which includes the recent launch of her new cookbook, Korean Soul Food, and Seoul Bird, a new venture in Westfield that specializes in the Korean fried chicken that Judy is known for.
B.S. in Engineering, Columbia University; Grand Diplome in Pastry Arts, French Culinary Institute
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