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Judy Mattera has worked as pastry chef at some of Boston's most prestigious restaurants: The Federalist at XV Beacon, Boston's first boutique hotel, Grill 23 & Bar, and Olives, Todd English's renowned restaurant in Charlestown, MA. Judy is presently a consulting pastry chef and her business, Sweet Solutions, provides dessert and wine pairings to restaurants and retailers.Judy has been featured in such magazines as Quarterly Review of Wines, Santé, Pastry & Baking North America, Pastry Art & Design, Chocolatier, Chef, and McCall's. Awards include Editor's Choice for best dessert in City Search, the Reader's Restaurant Poll Award for best dessert in Boston magazine and top honors for dessert in the Zagat Survey. The Boston Globe featured her as one of “The Poets of Pastry” and she has appeared on Boston Cable News "Chef's Corner" and TV's "Chronicle" in a segment entitled "Just Desserts".
An honors graduate of Cambridge School of Culinary Arts, she received further training with Chef Ewald Notter at the International School of Confectionery Arts in Gaithersburg, Maryland and has completed "Mastering Wine" at The Culinary Institute of America at Greystone in Napa Valley, CA.
Judy is a member of Women Chefs & Restaurateurs, where she has served on the Board of Directors, and is a member of the International Association of Culinary Professionals, Sweet and Fortified Wine Association, Chefs Collaborative and Les Dames d'Escoffier.
