Justin Johnson
Milwaukee
Summary
INtroduction Award winning chef and industry pioneer with a proven track record of success in elevating struggling businesses, streamlining operations, and reducing costs. Key figure in the local and regional food scene as a freelance writer, keynote speaker, professional chef, television personality and entrepreneur. Accomplished presenter, business developer and culinary educator with expertise in food service operations, leadership, and culinary program development.
Overview
16
16
years of professional experience
1
1
Certification
Work History
CEO/FOUNDER
SUSTAINABLE KITCHENS
01.2015 - Current
- Sustainable Kitchens is a full-scale food service transformation firm specializing in elevating operations in all segments, both commercial and non-commercial to include staff training, menu and recipe development, operational overhaul and marketing with a focus and emphasis on sustainability, scratch cooking and local sourcing
- In its first year of operation, S|K has been featured in local and national publications, most notably, the New York Times and has worked with local and national clients.
- Achieved company growth by implementing strategic plans and streamlining operations.
- Expanded market share through successful acquisitions and mergers.
- Created a positive work culture, resulting in increased employee satisfaction and retention rates.
- Implemented cost-saving initiatives to reduce operational expenses without sacrificing quality.
- Established new revenue streams by identifying market opportunities and launching innovative products or services.
- Drove profitability with thorough financial analysis and strategic decisionmaking.
EXECUTIVE CHEF
HARVEST MARKET
04.2012 - 01.2015
- Led comprehensive re-banding campaign
- Executed menu overhaul, reflecting locality and sustainability
- Established community relationships with exciting food events, classes, and demonstrations
- Implemented 11,000 square foot farm to be utilized for customer meals and as a marketing tool to educate staff and community members on the benefits of ‘growing your own food.’ Conceived, designed and implemented the “White Toque Chef School;” a detailed twenty-four-week culinary course to discover or elevate the culinary skills of the existing food service staff.
EXECUTIVE CHEF
HOTEL METRO, MILWAUKEE
01.2011 - 12.2011
- Directed a long-range plan to support local growers and highlight fresh, natural dishes done simply
- Executed menu overhaul, reflecting locality and sustainability
- Conceived organizational mission and principles
- Led in numerous growth and development projects
- Reduced food cost from 54% in January 2011 to 32% percent by July 2011
- Achieved the restaurant’s first profit it over two years.
EXECUTIVE CHEF
HARWOOD PLACE
01.2008 - 01.2011
- Designed refined, elegant French-influence menus to generate intrigue and profit within a failing program
- Sparked an industry sea change to elevate food offerings in non-commercial venues and highlight local and sustainable ingredients
- Created budgets over a three-year period to reflect revenue incline, capital improvement plans and program growth
- Established a structured and detailed continuum of education though technique training and soft skills development
- Increased program revenue by 25% by introducing more cost-effective methods of procurement.
Education
MASTER’S CERTIFICATE - Culinary Arts
CULINARY INSTITUTE OF AMERICA
NEW YORK, NY04.2014
ASSOCIATE OF APPLIED SCIENCE IN CULINARY ARTS - Culinary Arts
LE CORDON BLEU
CHICAGO, IL06.2006
Skills
- Operational Excellence
- Financial Acumen
- Conflict Resolution
- Stakeholder Engagement
- Change Management
- Business Development
- Innovation Management
- Emotional Intelligence
- Organizational Agility
Certification
2006, Certified Chef, American Culinary Federation
Sales
2015 - 2023, $1.5M, Sustainable Kitchens, Milwaukee, WI
Television
- WISN 12 News This Morning, Regular Contributor, Milwaukee, WI
- FOX 6 News, Guest Chef
- Le Cordon Bleu Alumni Association National Commercial, Starred in a national ad
Radio
- Heritage Radio Network, Brooklyn, New York, Featured guest, Brooklyn, NY
- 88.9 Radio Milwaukee, Featured guest
- NPR, 89.7 WUWM, Guest on Community Stories
National Print
- New York Times, New York, NY
- Modern Farmer Magazine, New York, NY
- Sizzle Magazine, Tampa, FL
- Food Management Magazine, New York, NY
- Food Service Equipment & Supplies Magazine, Chicago, IL
- Food Service Director Magazine, New York, NY
- Today’s Dietitian Magazine, New York, NY
- National Culinary Review
Local Print
- Shepherd Express
- Milwaukee Journal Sentinel
- M Magazine
- Milwaukee Business Journal
- Watertown Daily Times
Published Writing
- Onmilwaukee.com, Milwaukee, WI
- Edible Milwaukee Magazine, Milwaukee, WI
Published Photography
- Food Service Director Magazine, New York, NY
- Today’s Dietitian Magazine, New York, NY
Public Relations
- Dane County Food Market Coalition, Keynote Speaker, Chef Demonstrator, and leading Culinary Workshops, Madison, WI
- Wisconsin Dietetic Association, Keynote Speaker, Madison, WI
- Realtor’s Home and Garden Show, Chef Demonstrator, West Allis, WI
- Wine & Dine Wisconsin, Main stage Culinary Performer
- Cooking with the Stars, Master of Ceremonies, Waterloo
- Wisconsin Restaurant Expo, Main stage Culinary Performer
- Bastille Days, Main stage Culinary Performer
- Tasting at the Terrace, Event Organizer, Main Stage Culinary Performer, Wauwatosa, WI
- Village Green Street Fair, Culinary Stage, Headlining Performer, Wauwatosa, WI
- March of Dimes, Chef Demonstrator, Milwaukee, WI
- Milwaukee Empty Bowls, Coordinating Chef, Milwaukee, WI
- Art Works, Chef Demonstrator, Milwaukee, WI
Communication Skills
True, True, True, True, Change Food Fest, New York, NY, WISN12 News, Milwaukee, WI, Wisconsin Academy of Nutrition and Dietetics, Minnesota Academy of Nutrition and Dietetics
Awards
- 2019, Innovations in Nutrition, N4A
- 2014, FSD of the Month Award, Food Service Director Magazine
- 2014, Operator Innovations in Sustainability (nominee), NRA
- 2013, Operator Innovations in Sustainability (nominee), NRA
Timeline
CEO/FOUNDER
SUSTAINABLE KITCHENS
01.2015 - Current
EXECUTIVE CHEF
HARVEST MARKET
04.2012 - 01.2015
EXECUTIVE CHEF
HOTEL METRO, MILWAUKEE
01.2011 - 12.2011
EXECUTIVE CHEF
HARWOOD PLACE
01.2008 - 01.2011
MASTER’S CERTIFICATE - Culinary Arts
CULINARY INSTITUTE OF AMERICA
ASSOCIATE OF APPLIED SCIENCE IN CULINARY ARTS - Culinary Arts
LE CORDON BLEU