Andy Johnson Email & Phone Number

Andy Johnson originally hails from St. Louis and was raised in Southern Ohio just outside of Cincinnati. In his Senior year, Andy was recruited to play NCAA Baseball at Cleveland State University. He finished his undergrad at Kent State where he earned a Bachelor of Science in Education. Andy, like most collegiate students, worked in restaurants while attending Kent and quickly realized that his true passion was in the kitchen. Shortly after graduation, he returned to school at The University of Akron to obtain a degree in Culinary Arts and as an avid craft beer advocate, he has also achieved Cicerone: Level III. Since then, Andy has worked under some of the most influential Chefs in the Greater Cleveland area, including James Beard award winner, Chef Jonathan Sawyer. Andy quickly rose through the ranks in Chef Sawyer’s establishments to become the Executive Chef of NoodleCat. He then went on to become the Executive Sous Chef at The Terrace Club inside Progressive Field. Andy then went on to be the Director of Operations for all food service within the prestigious Shaker Heights City School District. Most recently Andy jumped back into the stadium world and took on the role of Executive Sous Chef for Real Salt Lake and Rio Tinto Stadium. Andy is truly passionate about creating exceptional food that is plated beautifully and champions the importance of service and the guest experience. Additionally, Andy loves to show his culinary chops in various competitions and has been featured by Alton Brown “Best bites Midwest” and in Food and Wine Magazine. Outside of the kitchen, you can often find Andy on a golf course, regardless of the weather conditions, or being a dad to his baby boy, Vaughn.

Listed skills include Catering, Customer Service, Food And Beverage, Food, and 20 others.

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  The University Of Akron

  Culinary Arts/Chef Training