Meet Justin Johnson | Chef

We had the good fortune of connecting with Justin Johnson and we’ve shared our conversation below.

Hi Justin, what role has risk played in your life or career?
I look at risks in a couple of ways. First, I look at the risk/reward. Is whatever I’m trying to accomplish outweigh what it may take for it to get done? The second, I think to myself, is this fear talking? At a point in my life, I made decisions based on fear, and I didn’t always like where it got me. I ask myself, am I afraid to do this because I’m uncomfortable, or is there that I’m unwilling to take the steps needed (which is ok)? Ever since looking through this lens, it’s really helped me branch out in life and business, from working in kitchens in LA to traveling, working abroad, and running my own business. That wouldn’t have happened had I taken risks in my “career.” I did what I needed to do and took risks I felt were necessary, and I’m in awe of where it has taken me every day.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
We help people discover new flavors they never knew they’d enjoy. Everyday I create, I am in my own special place of meditation and I am grateful for what I am able to do.

There are two services we provide–private, unique culinary experiences and a comprehensive meal service. For the private experiences, we create customized menus, for various events (casual menus to 7 course meals), depending on the clients’ preferences and seasonal items. For the comprehensive meal service, we help our clients reclaim valuable time and energy by providing highly personalized meals that still emulate fine dining from the comfort of your own home.

While every dish I create is inspired from my own life experiences—from small mom-and-pop restaurants to global travel—I specialize in Japanese and Mexican cuisines and flavors. I am Mexican and growing up in California means we have a lot of great Mexican food around us. But I started to understand that some people viewed Mexican food in a very specific way and didn’t know it could be powerfully elegant. Now it’s different, you can see those perspectives changing–Mexico City and other places are really helping drive that, getting the recognition and credit they deserve. Personally, I love taking certain flavors and enhancing other dishes with them or showing them in a different spotlight. As for Japanese food, I’ve always been fascinated with it when I was a kid and I still do today. Working in a high end Japanese restaurant not only expanded my love for the cuisine but taught me character and high standards–everything has to be almost perfect.

Building my business has been an immense learning experience—about myself and about success. The biggest learning experience was being able to ask for help. I used to try to do everything on my own, but I realized that it can only take you so far. I am able to accomplish so much more by leaning on my team, individuals who have their own strengths. Sometimes, it can be uncomfortable to grow so much, learning continues to shape who I am and fuels my passion for my “what and why”.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Another great question. So many places come to mind, but it’s hard to say.
One thing I love about this city is the little spots you can walk around and dine. I love going to Highland Park & Silverlake; there are many cool coffee shops, unique shops, and wonderful food. Go bowling at Highland Park Bowl, pop upstairs at Checker Hall for California-inspired Mediterranean food and their delicious espresso martinis, then head to Gold Line for some Japanese cocktails and vinyl records playing in the background. On another day, I would cruise over to Will Rogers State Beach in Santa Monica; if you go on a Wednesday, you can hit one of my favorite farmers markets beforehand and grab some food from one of the vendors. After that, I headed over to Gourmando. An amazing hidden Gem on the edge of Beverly Hills. They use local produce and one-of-a-kind flavor combinations. Everything I’ve had from them has been gold—all from scratch and such lovely people. End the night in one of my favorite little bars in the city, El Carmen. This tequila bar cocktails alone are worth going to, but the ambiance makes it. Not to mention that we serve delicious Mexican food if you still have an appetite.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Ah man, there are so many people that have helped me get to where I am today. I would have to start by thanking my friends and my family. Without them, I would not be here today. I would also like to thank the first people to give me a shot in the industry and invest in me. Erik Oberholtzer, David Dressler, and Matt Lyman. They helped me as much as they could, but ultimately, they had to let me go. It was one of my biggest lessons and integrity-building moments. I want to thank Chef Dylan; he was my culinary school mentor, he showed me how to cook on a large scale and introduced me to cooking with new cuisines. I want to thank Alex Becker & Jason Benavente. These chefs taught me to cook and work at a high level and showed me my potential. These lessons helped build the foundation of the chef I am today. Lastly, I would like to thank everyone I’ve worked with in the industry, from BOH to the FOH. I took away countless lessons and memories. There is something special about the restaurant industry.

Website: https://www.chef-justin.com

Instagram: @thisjust__in