From Our Editors
As a child growing up in Jamaica, Judy got her first big break at the age of 10 when her mother started letting her cook. Inspired by her mom's culinary masterpieces, she went on to study cooking in formal settings, finally becoming a chef and opening a total of three restaurants over the course of her 30-year career.
Today, she blends fresh ingredients, hometown recipes, and extensive expertise and artistry to feed hungry guests at two Judy's Island Grill locations. Specialties include jerk chicken, jerk tilapia, and stewed oxtail—all Caribbean classics that flourish with a balanced blend of traditional spices. Judy and her family also whip up a slew of new creations. These Jamaican-American fusion dishes include a Southern-inflected slow cooked mobay jerk barbecue chicken sandwich along with a handful of Island Burritos.