A French-born, Sydney-based chef known for transforming gatherings into something abundant, playful and deeply communal. She has collaborated with fashion and editorial clients, including Lucy Folk, Commas, RUSSH, Side-Note and Outside Skincare, bringing a sense of occasion to even the most effortless gathering. At Judith's table, the cooking follows the produce: seasonal, foraged and autobiographical, with roots in the Corsican regional tradition and the cities she moves between. Co-founded with partner Sam Armstrong in Mudgee, her seasonal gelato project Landi runs on a 1960s Cattabriga machine and the fruit of the region.
