CHEF JOSEPH “JJ” JOHNSON Culinary Chair
EVENTS: IDE ALL-STAR CULINARY BASH HOST
EDUCATIONAL INSTITUTION: Culinary Institute of America (Hyde Park, NY)
BACKGROUND: Centro Vinoteca, Jane, Tribeca Grill, The Cecil
CURRENTLY: Minton’s (NYC)
WHY HE IS AMAZING: In 2013, JJ helped to create the world's first Afro-Asian-American cuisine at The Cecil, where he rose from Chef de Cuisine to Executive Chef and helped the restaurant nab the coveted 'Best New Restaurant' award from Esquire magazine in 2014. Also during that year JJ was named one of Forbes’ 30 Under 30 and Zagat’s 30 under 30. He was awarded Chef of the Year by New York African Restaurant Week 2015. Additionally, in 2015, JJ was a Semi-Finalist for The James Beard Foundation Rising Star Chef Award, received the Star Chefs’ Rising Star Community Chef Award. and was named an Eater Young Gun. JJ was named Rolling Stone Magazine's ten breakthrough rock star chefs for 2016 and is a member of the James Beard Foundation Impact Advisory Committee. As the Cecil has recently merged with it’s sister restaurant Minton’s JJ will pull inspiration from the Afro-Asian-American flavors first introduced at The Cecil, the Caribbean flavors he grew up as well as African and Asian tastes acquired from his recent travels.
LAST NIGHT ON EARTH HE’S EATING IN: Tulum