Chef spotlight - Featured Chef: Wayne Johnson

Executive Chef Wayne Johnson

Today's interview is with Executive Chef Wayne Johnson. Chef Wayne has earned many accolades in his 30+ years in the food industry, including being selected as a “Rising Star” by StarChefs.com and Iron Chef America Season 9 Challenger. Chef Wayne has been honored to cook for the James Beard House in New York City on January 14, 2002 and taught a cooking class at the French Culinary Institute. He was also named one of America’s Top Black Chefs by Black Enterprise Magazine.

Q1:  Tell me a little about yourself. How did you get started?
A1: I was born in Louisville, KY, my father was in the army so we traveled a lot. It seemed that we would always have family gathering around the holidays, so I guess I had an inplant of culinary early in my life. I began my culinary adventures in high school working as a dishwasher and prep cook to save money toward buying my first car and continued cooking while studying accounting and business at the University of Northern Colorado. 

Q2: What's your philosophy concerning cooking?
A2: Keep it fresh, seasonal and tasty.

Q3: Who or what has been the greatest influence on your career as a chef?
A3: I’m sure it started earlier, but Tom Walker my chef in Vail Colorado had the most fun while producing the most amazing food, so that made me want to become a chef. I also watched him catch his wife through cooking!

Q4: What made you decide to attend the Minority Chef Summit?
A4: Being a member of the MCS board and the vice president of Culinary Wonders USA, this is the vision and the dream. We have always wanted to introduce, share and cultivate minorities to a higher level of thinking about a career in culinary.

Q5: What do you think can or should be done to increase the presence of minority chefs in the restaurant/dining industry?
A5: We need to teach our up-coming minorities chef how important it is to promote self, their business and community.

Q6: What advice do you have for someone who wants to become a chef?
A6: Go into being a chef with a big heart, passion and a love for food.

Q7: What would you like the public to know about the life of a chef?
A7:It hard work, work weekend and holidays, you do it because you love it,  celebrity chef are one in a million and you get to satisfy people every minute that you are cooking food!

Q8: Where do you see yourself five (5) years from now?
A8: I will be opening fine dining and entertainment events!
 
In addition to serving on the board of the Minority Chef Summit, Chef  Wayne gives generously of his time and serves on the boards for Le Cordon Bleu Culinary School, Culinary Wonders USA (CWUSA), UNCF Pacific NW Leadership Council, and the “Food as Art” for the Central District Forum. He participates in numerous community fundraisers and spends his free time mentoring homeless youth, teaching and training kids on how to eat nutritiously, and preparing holiday meals for area fire fighters.

Chef Wayne is slated to open Shuga Jazz Bistro in June 2014. 

Chef thank you for taking time to participate in the interview. I wish you continued success in all your endeavors.


Would like to know more about Chef Wayne? 'Like' his Facebook page or follow him on Twitter: @Chefwaj.

Be well,

Technicolor girl