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Judd has been the chef de Cuisine at Ronnies Grisanti's & Sons in
Memphis since 1989. In January of 2007, Judd opened Spindini, his first
signature restaurant, on South Main.
Judd attended the Culinary Institute of America in Hyde Park, New
York and in Napa Valley, California. He has collaborated with notable
chefs Jamie Shannon, Todd English, Lorenza De Medici, Jacque Pepin,
Giulliano Hazen, Susan Spicer and James Peterson, to name a few.
Judd spent a year working for Lorenza De Medici in Northern Italy and
Giacomo Puccini's Lucca La Conda Veranda Chinque Terra Restaurant
on the Italian Riviera.
Judd set trends in Memphis dining. He was the first to bring true
fresh Sea Bass, Calamari and Risotto to town. Judd has been a featured chef at the James Beard Foundation and
premier demo chef for the Viking Culinary Arts Center organization.
Judd had the honor of preparing dinner for President Clinton and
5,000 guests during the Italian American Gala in Washington, D.C.
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