Chef Andy Johnson

Salt Lake City, Utah

Originally from Ohio, Chef Andy Johnson’s culinary journey began at Kent State University. While pursuing his studies, his love for cooking flourished through various restaurant jobs and he dove deeper into his passion by acquiring a culinary arts degree. Chef Andy's rich culinary background includes collaborations with prominent chefs in the greater Cleveland area and a significant role as Executive Sous Chef at Real Salt Lake and Rio Tinto Stadium in Utah. His tenure as a food broker has also broadened his expertise, establishing him as a versatile and skilled chef.

Recent Recipes

Ribeye with Chimichurri Compound Butter

Prep Time: 30 minutes

Cook Time: 2 hours

Compound Butter

Prep Time: 5 minutes

Cook Time: 15 minutes

Shrimp Bisque

Prep Time: 30 minutes

Cook Time: 40 minutes