Admiral Risty’s Wayne Judah got start on a farm
The Admiral Risty's co-owner and general manager Wayne Judah.
The Admiral Risty co-owner and general manager Wayne Juday can cook and tend bar. He is also a mentor, pilot, softball player, husband, father, and a proud grandfather.
The eldest of four children, two brothers and a sister, he was raised on a farm in a small farming community in Hardee County, 60 miles east/southeast of Tampa, Florida. His family grew truck crops — cucumbers, tomatoes, bell peppers, and citrus, including oranges, tangerines and grapefruits. They raised chickens, pigs and cows and they made their own butter. Wayne fondly recalls driving a tractor in the fields at the age of 12, just as soon as he was strong enough to in down the clutch.
“My work ethic was instilled at a young age. We always worked and we always ate well,” said Wayne.
At 17, Juday enrolled at the University of Florida, where he studied agriculture in preparation for a career in the citrus industry. In 1966, he was drafted into the Army. While on a tour of duty in Vietnam, he was promoted to the rank of sergeant. When he returned home he was stationed at Fort MacArthur in San Pedro.
On weekdays he worked as a Communications Specialist, and at night he volunteered in the Officers Club to learn to bartend. On January 23, 1969, two days before he was honorably discharged, he landed a bartending job at The Admiral Risty.
He took flying lessons in the morning. Throughout his childhood he had watched planes from nearby bases fly over his farm. H was fascinated by the vapor trails, and yearned to learn how to fly.
Rather than going home after his flying lessons, Judah went to work early and began ordering the liquor, food and meat for the restaurant. After just nine months, he was promoted to manager. “I was the first person to arrive in the morning, and the last one to leave at night,” he said. Unfortunately, in 1974, amid the downturn in the economy, he was laid off.
He worked the next several years in the insurance industry, but his passion remained with the hospitality industry. Next, he landed a position as beverage manager with a hotel chain in the South Bay.
In 1979, Admiral Risty owner Ralph Wood paid him a visit at the hotel and after several meetings; he agreed to return as manager at The Admiral Risty. Three years later in 1982, he became a co-owner and general manager.
In 1990, Judah married Jan Jay. Jay has been a prominent South Bay realtor for over 30 years. She is currently a principal in The Jay-Judah Group and is associated with RE/MAX Palos Verdes and Execs. In October of this year, the couple looks forward to celebrating their 20th wedding anniversary at their home in Palos Verdes Estates.
Judah has always loved to cook and to experiment with different dishes, and The Admiral Risty galley has been the ideal venue for his creativity. Most of the restaurant’s recipes have evolved because of teamwork between Juday, former Chefs Cecelia Brooks and George Zavala, and co-owners Ralph and Barbara “Risty” Wood. The sour dough bread that is served at dinner, and the quick breads served at Sunday Brunch were a one-year-plus team effort by Judah, Chef Cecelia, and past prep-cook, Chris Cashon.
Over the years the menu has changed regularly to satisfy customer’s changing tastes and desires. “In the late ‘60s, the restaurant was a steak house and the menu was almost all beef. Today we are a steak and seafood restaurant and we sell a ton of fish,” said Judah. Pastas, rack of lamb, shrimp, scallops and fresh fish have also been added to the menu.
Judah recently added two “As You Like It” options for the preparation of fresh fish entrees. They include picatta with capers and mushrooms, and baked with garlic butter, and broiled, poached, grilled Almondine and Cajun style fish.
Signature items include Risty’s Flank Steak, Wayne’s Award-Winning Cioppino, and Ralph’s Blue Cheese Dressing. The Risty’s famous Belgian Waffles, topped with fresh fruit compote and whipped cream, are a children’s favorite for Sunday Brunch.
During the ‘80s, Judah, with the assistance of Beverage Manager, Dan Heller, developed The Risty’s wine list. Judah Wayne took classes at California State University, Long Beach, attended wine tastings, and visited many different wineries. Today’s wine list features more than 150 California and imported wines.
Judah played baseball in high school, and for the past 25 years has played Senior League Softball in Manhattan Beach, Torrance and Long Beach. The restaurant sponsors his team, The Admiral Risty Whalers.
Judah says that he approaches restaurant management as if it was a team sport. He is the player coach and he tries to help each player do a better job. He provides training, uniform shirts, encouragement and incentives.
“The restaurant industry is a hands on, physical business. You receive the raw product, you prepare it, you cook it, you serve it, and then you clean up. Everyone and every job is important to a successful restaurant, especially your dishwasher,” said Wayne.
Judah greets customers Wednesday through Sunday evenings in the front entry. He feels fortunate to operate an independent restaurant rather than a chain restaurant because it gives him the opportunity to personally know many hundreds of customers as well as multi generations of family members.
Wayne oversees a staff of 48 crewmembers including four entertainers. Many of his crew have been Admiral Risty employees for 10, 20 and 30 years. Live entertainment is offered five nights a week in the cozy seaside lounge. “We throw a party every night and when people leave they give us a little money so we can do it again the next day,” said Judah said.
Judah said his biggest challenge today is the ever-increasing food costs and the downturn in the economy. On an up note he added, “We have a long-term lease on the building and are in the midst of a major, exterior renovation. My continued commitment to our customers is to provide the best food, wines and service that we possibly can for as long as we can.” PEN