- Corporate Executive Chef
Like many great chefs, Judy Han’s earliest memory is helping her parents in the kitchen of their family restaurant in Chicago. Unlike many great chefs, Chef Judy has worked every position in a restaurant, giving her a true appreciation of the hospitality portion of the total dining “value proposition.”
While attending law school, she finally came to the realization that the restaurant industry is where she belonged. She moved to Los Angeles to become classically trained at culinary school and molded by some of the finest chefs in town.
Her first job was at Lucques, under Suzanne Goin, a protégé of the legendary Alice Waters of esteemed Chez Panisse. There she learned the virtues of working with local farmers who produced organically grown sustainable foods. Her culinary education continued in the kitchens of Sona, Grace and Koi, before becoming Sous Chef of Literati II. At Literati II, Chef Judy established herself as one of the largest proponents of the eating local movement, cooking almost entirely local seasonal ingredients at the boutique restautant.
At Mendocino Farms, Chef Judy is dedicated to applying her culinary philosophy to this “Fine Fast” concept. She is committed to working with the best local farmers in every region that Mendocino Farms exists to promote these sustainable farmer’s efforts and highlight their foods through unique gourmet sandwiches, salads and soups.
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