Georgia Wodder is Executive Pastry Chef of Del Posto. After graduating from a culinary vocational program at Hunterdon County Polytech in Flemington, New Jersey, she moved on to earn her Bachelor’s Degree at Johnson & Wales University in Baking and Pastry Arts.
During this time, Georgia did many externships over the span of her schooling. She spent three months at Alain Ducasse’s Pastry School L’ecole Nationale Superieure de Patisserie in Yssingeaux, France. She then trained for one month at At-Sunrice Global Chef Academy in Singapore with an additional stint in Chiang Mai, Thailand.
In 2012 she interned at Craft in New York City under Pastry Chef Meredith Tomason. From there Georgia externed in Dublin, Ireland at Restaurant Patrick Guilbaud for three months under Executive Chef Guillaume Lebrun and Head Chef Kieran Glennon. After graduation, Georgia traveled through Central America and did an internship at Eco Lodge Belcampo in Toldedo, Belize. In 2014 she moved to New York City and began her year and a half employment at Arcade Bakery for Roger Gural.
In 2016 Georgia joined the pastry team at Del Posto and quickly rose to Sous Chef. In July 2018 she became Executive Pastry Chef.