Private Chef/Food Stylist Judd Servidio is most content doing what he loves. A self-proclaimed private chef/food stylist of contemporary, fun and exciting food, Chef Judd takes great pride in the fact that his cuisine is never “stuffy.” For the last four years he has the privileage of being the private chef of John Paul and Eloise Dejoria, owner of Paul Mitchell and Patron Tequila among other things. He travels during the year between multiple homes cooking for guests all over the world from executives to celebrities. This dream job has not come without long hours in the food industry.

After graduating culinary school in Minneapolis in 1996, he began his career at country clubs and hotels such as Hilton, Hyatt and Melrose, working his way up to five-star establishments including 510, Abacus and Elisabeth Daniel, enhancing his formal education by studying alongside French and American chefs. He travels all over the world and has worked celebrity engagements like catering the 2000 Masters in Augusta, Georgia for Bank of America and an event for American Airlines with Wolfgang Puck.

In 1998, Chef Judd moved to Dallas and worked at the Melrose Hotel as a Sous Chef which led to the opening of Abacus Restaurant with James Beard nominee, Chef Kent Rathbun. Who was ranked on Bon Appetit's January 2002 “A list”. Chef Judd learned invaluable cooking skills and techniques under Chef Rathbun in addition to developing leadership skills in and out of the kitchen. During his time in Dallas, Chef Judd also catered large-scale charity events including “Taste of America,” “Save Tibet” and the “Children’s Fund Raiser.”

After his three-year stint with Chef Rathbun at Abacus, Chef Judd joined renowned Chef Daniel Patterson at Elisabeth Daniel in San Francisco now chef of Coi, where they specialized in Contemporary French Cuisine. Here, Chef Judd learned to accentuate the main ingredient to its maximum potential without crowding the plate or masking the original flavor. “We didn’t have 20 ingredients on a plate, maybe five, but we would use techniques to extract all the flavors out of each ingredient and combine them to make one perfect dish.“ Elisabeth Daniel earned high praise from the James Beard Foundation and San Francisco Chronicle as one of the best restaurants in the city.

A consummate professional, Chef Judd still makes time for fun out of the kitchen and revels in the outdoors. An avid athlete, it’s not unusual to find him snowboarding in Jackson Hole, wakeboarding on Lake Travis or playing basketball in the park.

Whether catering an event for 100, styling that perfect dish, or simply strolling the streets of his adopted home of Austin, Private Chef/food stylist Judd Servidio exudes a natural force of positive energy that radiates confidence and success.

Return to Chef Judd's website. [http://www.juddservidio.com]