Judy Palmer, Executive Pastry Chef, Owner, Ganache This, has been creating culinary confections for 28 years. A graduate of the CIA in Hyde Park, NY, Judy has been the Coordinating Pastry Chef for the American Pavilion at the Cannes Film Festival for 3 years. As Executive Pastry Chef of the Arizona Biltmore, Judy was a featured chef at the James Beard House in NYC in September 2004. Judy was previously Pastry Chef at the Phoenician Resort in Scottsdale Arizona for 6 years, returning from the Princeville Resort on the north shore of Kauai in 1995.
Holding many key positions in the Industry, she was the Chocolatier at the Grand Wailea in Maui, opening that Hotel in 1991, and the Executive Pastry Chef at the Inn at Spanish Bay, winning the Conde Nast Award in 1993. Earlier in her career, she was on the opening teams for the Grand Hyatt NYC, The Four Seasons Dallas, and Philadelphia, as Assistant Pastry Chef . A member of the winning Grand Salon team in NYC while at the Grand Hyatt, she also won Gold and Silver Medals for Pastillage and chocolate work.
Judy’s works have been featured on the Food Channel, Extreme Cuisine, E- TV, and locally on Sonoran Living, Channels 3,10, and 15. Her Confections have been highlighted in Bon Appetit, Gourmet, Pastry Art and Design, Bride’s Magazine, Arizona Women’s Magazine and the Arizona Republic.
Judy now devotes her full efforts and talents to Ganache This!, a wholesale pastry operation. She and her staff supply resorts, hotels, caterers, and restaurants with high-end pastries and specialty items, including wedding cakes and showpieces.