CHEF JOE JOHNSON
EVENTS: TASTE OF THE ICONOCLAST DINNER, THE ICONOCLAST DINNER HONOREE
EDUCATIONAL INSTITUTION: Le Cordon Bleu
BACKGROUND: Shamin Hotels (Colonial Heights, VA), Melisse Restaurant (Santa Monica)
CURRENTLY: Charcoal Venice (Venice, CA)
WHY HE IS AMAZING: His personal culinary philosophy, is to let the quality of the raw ingredients speak for themselves without too much manipulation.
During culinary school, Johnson worked at the Pasadena Hilton and served an externship at Savory in Malibu under James Beard Award-winning chef Paul Shoemaker.
When Savory closed, Shoemaker recommended that his young protégé consider Mélisse in nearby Santa Monica. After staging one night at the restaurant, Johnson proved his value and was hired as a garde manger cook at Citrin’s bastion of modern French cuisine. Learning as much as he could from Citrin, and volunteering for every special event, Johnson moved up the ranks rapidly at the two Michelin-star restaurant, ascending to the position of sous chef in just over a year. Johnson is currently Chef de Cuisine of Josiah Citrin's, Charcoal Venice which is centered around live-fire cuisine. In addition to winning The Food Network's, Chopped: Grill Master Champion and being named a 2017 StarChef, Johnson also co-founded his own apron line, Cork District, with friend Gary Nguyen.
LAST NIGHT ON EARTH HE’S EATING IN: Mexico City