Ces & Judy
Cecily’s introduction to the hospitality industry came as a recent college graduate when she helped plan Delta Gamma’s national conference. Like putting together the pieces of the puzzle, it was a challenge and ultimately rewarding when the conference ran smoothly and was successful.
From there, she worked for Sheraton Hotels in Sales and Marketing for 10 years. She left Sheraton when she and Judy decided to open a restaurant. Catering followed soon after.
Judy’s passion was always for the food side while Cecily enjoyed the planning and organizing it takes to make each event a success. You may spend a year planning, problem solving and organizing, but the reward is to see the joy from a bride or hear a room full of guests who are happy with their dinner. The logistics are in the background, but make the difference in the satisfaction of the client.
Cecily currently is also President of the St. Louis Chapter of Les Dames d’Escoffier International. Her work here has included fundraising to provide scholarships to women in the culinary field. Also, the chapter has worked in several areas to provide education to children regarding food, where it comes from and how to include it on their table successful.
Judy began her career in food service with Sheraton Hotels as Food and Beverage Controller, which gave her an understanding of the details of operating profitably in a large-scale setting. During her years with Sheraton, she was fortunate to work with skilled and talented Chefs who understood her passion for food and mentored her along the way. Her dream came true when she and Cecily opened a restaurant in 1981.
Judy was always looking for ways to grow her business and soon Ces and Judy were operating the food service at the Missouri Botanical Garden and then the Living World at the St. Louis Zoo.
It was her hands on approach and constant research and testing that created the recipes that started this company. Her passion for food continues to be part of her life and her business every day.
Judy is a founding member and past President of the St. Louis Chapter of Les Dames d’Escoffier. As President she increased fund raising by 100%, which contributed to an increase in Scholarships offered to women in the culinary field. She will be sitting on the International Board this November as a Chapter Board Liaison.
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