EXCLUSIVE
Johnson worked at the Pasadena Hilton and served an externship at Savory in Malibu under James Beard Award-winning chef Paul Shoemaker.
early interests in science related fields such as geology, and later my interests in architecture and computer engineering, all of which my parents supported.
When Savory closed, Shoemaker recommended 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. At Mélisse, Johnson learned from Citrin never to be satisfied with an item on the menu, even if it was a staple. “Chef Josiah taught me to constantly innovate, seeking perfection in every dish,” he says.
Some of my fondest memories just so happen to have taken place in the kitchen of my childhood home. I’d watch in amazement/awe as my mother moved effortlessly about the kitchen, creating delicious dishes for the family every single time! I’d try to assist her with whatever I could.
When he’s not in the kitchen, the young chef enjoys archery, martial arts, discovering new foods in Southern California, and searching for the kind of soulful Southern cooking his grandmother used to him back home. He also co-founded his own apron line, Cork District, with friend Gary Nguyen, which offers their handcrafted design on multifaceted and modern aprons suited for everyday kitchen needs—both at home and in the professional arena. A customized line of his aprons are worn the culinary staff and servers at Charcoal.
What are your fondest memories of your hometown? Petersburg, Virginia is the site of many historical events in the history of the United States. I was privileged to grow up in a city so entrenched in history and culture.
What an honor for me to talk with the Los Angeles rising star. Having had the pleasure to dine at Charcoal Venice on several occasions, I can vouch for the quality and delightful presentation of the dishes served at Charcoal Venice, and the amazing talent and great humility of the man who is Chef Joseph Johnson. Would you share a bit more about where you’re from and fondest memories of your childhood? I was born in Norfolk, Virginia and grew up in an environment where family is very important. My older brother, younger sister, and I flourished in this setting and were encouraged by our parents to just be children and soak all the opportunities and experiences life presents. My parents supported and encouraged my
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Another unforgettable memory is my fascination with watching cooking shows such as Iron Chef and those hosted by chef, restauranteur, television personality and author, Emeril Lagasse. I didn’t know it at the time, but the techniques I was learning from those shows subconsciously awakened by desire to cook.
The wonderful climate was refreshing and impactful. I recall fondly my enjoyment of riding around the neighborhood and taking in the fresh air. This experience, I can say, would later affect my approach to food. Who / what influenced you to become a chef? My greatest influences on my decision to become a chef are my mother and paternal grandmother. Between the two of them, they developed and prepared their food strictly from experimentation. I was mesmerized by the way I never saw them refer to a recipe, yet, were able to create inventive and delicious dishes. It seems they had such a huge understanding of ingredients and spices and how they would interact with one another. It wasn’t until years later I would make the correlation that I was a natural when it came to cooking. I began my professional career at the age of 16, washing dishes at a hotel restaurant near my hometown of Petersburg. Bored with that task, I persuaded the chefs and line cooks to let me do more in the kitchen, and eventually I worked my