Executive Chef with with extensive experience looking to revolutionize the field of culinary arts with innovative concepts and strategic leadership. My expertise ranges from menu creation, training, and cost analysis to food development initiatives, and through these skills, I have consistently driven remarkable growth in the multi-million dollar revenue range.In previous roles, I stood as a driving force behind critically lauded restaurant concepts, displayed unmatched commitment to excellence, and showcased my aptitude for rejuvenating cooking areas and birthing inventive culinary explorations. I have led culinary PR initiatives, created best-selling food concepts, and fostered high-performing teams with sound recruiting, mentoring, and training initiatives.In the course of my career, I have successfully opened from the ground up multiple high end, fine dining restaurants, a resort, a stadium, and now a grocery store. I excel at turning kitchen operations into prominent, revenue-generating facilities; and, I've distilled my passion and vast cooking knowledge into strategies that significantly improved customer experience, food sales, and departmental revenue. A few of career contributions in this tenure include:• Presented as Culinary Expert on CBSDFW for 'Super Bowl Sunday Recipes', February 1, 2019.• Led cooking demonstrations as guest chef on WFAA/Good Morning Texas/It’s Apple Season in Texas, September 9, 2019.• Provided expert advice and created delicious spreads as guest chef on WFAA/Good Morning Texas a Big Game Watch Party Spread Made Easy, February 2017.• Showcased innovative cooking techniques as a Guest Chef on My Fox/Good Day DFW/Easter Dish with a Twist, April 2017.• Created unique recipe featuring kale and apples for My Fox/Good Day DFW/Kale Salad with apples and candied pecans from central market, December 2016.• Functioned as guest chef - special dish for park and palate at Klyde Warren Park, Dallas in October 2016 and September 2015.• Served as a guest chef and judge for Dallas Mavericks Chili Cookoff in 2015, 2016, 2017, and 2019.• Consecutively received The Wine Spectator Award of Excellence.In light of this, I've proven myself as a reliable drive for growth, infusing creativity and careful strategic planning into every role I take on. Now, I'm seeking to engage with like-minded professionals and establishments with the aim of bringing a similar golden touch to their culinary operations.Connect with me now, let's take your culinary operations to new heights together!
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Senior Executive ChefAramarkRockwall, Tx, Us
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Executive ChefFresh By Brookshires 2021 - PresentFate, Texas, United StatesIn this role, I spearhead food development from conceptualization and recipe creation to cost analysis, training, and implementation. I establish and empower leaders, preparing them for roles in store expansions. I employ culinary and food development initiatives.A few of noteworthy of key contributions in this tenure include:• Achieved groundbreaking success as opening force behind "Fresh, " a premium, chef-driven, new concept grocery store, for Brookshires Grocery Company, generating record-breaking weekly revenue of over million dollars.• Executed dynamic and ever-changing food celebrations on a weekly, monthly, and seasonal basis, enhancing the overall shopping experience and significantly boosting sales.• Devised and optimized robust processes to elevate food quality, safety, and sanitation, driving excellence in training, standards, accountability, and financial performance.• Led management of parties for corporate and ownership, showcasing unmatched commitment to service excellence.• Strengthened organizational integrity by selecting, mentoring, and developing team of 50+ employees. -
Executive Chef/Chef ConsultantCallaway Resort & Gardens 2020 - 2021Pine Mountain, Georgia, United StatesI delivered leadership during holiday season, guiding team. I sleeted, hired, and developed chef team and back of house staff. I Rejuvenated cooking area, birthed inventive menus, and set up novel events. I implemented and adhered to safety & sanitation.A few of noteworthy of key contributions in this tenure include:• Rolled-out cost-efficient processes to align food cost with budget while maintaining impeccable food quality.• Augmented overall morale through fostering an encouraging ambiance in the work setting.• Spearheaded recruitment of new executive chef. -
Executive ChefCentral Market/Heb Corp 2012 - 2020Dallas, Texas, United StatesDuring the role, I led culinary PR initiatives for TV, press, and food shows, creating presentations, recipes, and food styling to elevate brand's visibility and appeal. I managed all culinary activities and kitchen personnel, estimated food consumption, standardized production, ensured quality, and implemented safety measures, resulting in consistent high-quality outcomes. I introduced food bowl and food concepts, enhancing customer experience and sales. I drove private party and catering initiatives, developing menus/recipes for memorable events.A few of noteworthy of key contributions in this tenure include:• Increased food sales from $350K to $650K/$700K per week through strategic planning and execution of food production, transforming operations into commissary/manufacturing/packing facility, supporting stores, and expanding service to locations.• Exceeded annual food sales goals, consistently achieving $18 to $20M in departmental revenue, showcasing exceptional financial, management, and developmental performance.• Contributed to success of culinary team; recruited, trained, and retained executive chefs and sous chefs across central market.• Planned and established manufacturing, production facility which resulted in accelerating business growth.-Guest Celebrity Chef for Grand Opening of West 7th. Bridge/Fort Worth, TX, September, 2013-Featured Chef for Fort Worth Magazine/Chefs Worth Knowing/Portfolio, September, 2013 & August, 2014-Guest Chef for Park & Palate at Klyde Warren Park, Dallas, September, 2015, & October, 2016-Guest Chef for My Fox/Good Day DFW/Kale Salad with Apples & Candied Pecans from Central Market, December, 2016-Guest Chef for WFAA/Good Morning Texas/A Big Game Watch Party Spread Made Easy, February, 2017-Guest Chef for My Fox/Good Day DFW/Easter Dish with a Twist, April, 2017-Guest Chef/Judge for the Dallas Mavericks Chili Cookoff, 2015, 2016, 2017-Senior leadership training for Central Market/HEB at The Arsenal/San Antonio
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Executive ChefExecutive Chef Company Name Levy Corporation/American Airlines Center 2007 - 2012Dallas, Texas, United StatesOversaw all culinary aspects for the $35 million annual food revenue alone, stadium. Solely, responsible for 144 executive suites, 300 seat stadium club, the 25 concession concepts throughout the property, & catering parties up to 1,000 people.Maintained show quality throughout the home of the 2011 Word Champion Dallas Mavericks (NBA),and The Stars (NHL). Achieved all financial goals.-Contributor Levy's Innovation Kitchen, 2007-Team member for Nascar races at Texas Motor Speedway, Spring 2007, Fall 2008-Graduate of Levy Restaurant's Top Gun (a senior business develoment program), 2008-Guest Chef for My Fox Good Day DFW/Mavs/Stars Menu is a Twist on Old Favorites, January, 2009-Guest Chef Interviewed for the Stars Insider on Fox Sports Southwest, March, 2009 & January 2010-Orchestrated and Judge of Chef's Challenge for American Airlines Center, October, 2010-Guest Chef for My Fox/Good Day DFW/Meatball Mania, December, 2011-Guest Chef for WFAA/Good Morning Texas/Game-On-Healthy-New-Eats-At- American Airlines-Center, February, 2012-Guest Chef for Fox Sports Southwest, Mavs Insider: Cooking with Ali Dee, February, 2012
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Executive ChefLevy Restaurants/Toyota Center/Red & White Wine Bistro 2003 - 2007Houston, Texas, United StatesHired to handle all planning and development of all culinary aspects for opening of the Toyota Center, home of the Houston Rockets (NBA).Solely, responsible for all high-end dining for stadium clubs, banquets the seat up to 5,000, and a restaurant that seats 325. Created all menus, achieved all financial goals.-Friendswood & Pearland Reporter News, "Chef Choices", active contributor, summer, 2005-Team member NBA Finals in San Antonio, spring, 2005-Hosted NBA All-Stars, Feburary, 2006-Team member NBA Play-offs in San Antonio, Spring, 2006-Team member NBA Finals in Dallas, Spring, 2006-Contributor Levy's Innovation Kitchen, 2006 & 2007-Acted as Executive Chef of Mojitos Restaurant, located in the Arthur Ashe Memorial Stadium for the US Tennis Open, 2006
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Executive ChefLevy Restaurants/Chateau At Silverlake/Bistro Toujors 2001 - 2003Park City, Utah, United StatesEstablished & Maintained show quality & presentation standards for 170 seat fine dining restaurant, & for banquets between 500 & 700 people. I hired, trained, and developed tools throughout kitchen. Achieved all financial goals, menu development, food costs, labor costs, purchasing, & inventory goals. Took over as Executive Chef right before the opening of restaurant. Effectively, used BOSS and all financial control systems. Delivered culinary standards to build top line.-Hosted Jetset & Chevrolet for the 2002 Winter Olympics-KPCW FM, April and May, 2002-NBC St. Louis affiliate, February 21, 2002-Ski Magazine, January, 2002-Salt Lake Tribune,"Critics Choose", January 25, 2002-Salt Lake Tribune, "Reporter Notebook", February 25, 2002-Delta Sky Magazine, B-Travel, February, 2002-Bon Appetit, "The Buzz", February, 2002-City Search, Nominee for Best French Restaurant, February, 2002-Chef Magazine, "Gone Fishin", April,2002-Salt Lake Magazine, Best Restaurant, Resort/Canyon 2002, April, 2002-Conde' Nast Traveler, "TOP 50 New Restaurants in the World", May, 2002-LA Magazine, "52 Great Weekend Getaways", May, 2002-Wine Spectator Award of Excellence 2001, 2002, & 2003
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Executive Sous ChefLevy Restaurants/Chateau At Silverlake/Bistro Toujours 2000 - 2001Park City, Utah, United StatesAssigned a major role in the opening of a fine dining restaurant. The restaurant was responsible for all food & beverage for the $150 million dollar, Chateau of Silver Lake, located in the exclusive, Deer Valley Resort. -Team member for nominee, Bryan Moscatello, for James Beard Dinner, Fall 2001
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Chef De CuisineLovell'S Of Lake Forest 1999 - 2000Lake Forest, Illinois, United StatesFunctioned as team leader in the opening of the $7million dollar fine dining restaurant. Implemented kitchen design, concepts, and operational systems. Responsibilities included menu planning, menu development, staffing, training, scheduling, budgets, food costs, inventory, overseeing banquets, nightly specials, and daily operations.
Brian Johnson Skills
Brian Johnson Education Details
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Culinary Arts/Chef Training -
Culinary Arts/Chef Training
Frequently Asked Questions about Brian Johnson
What company does Brian Johnson work for?
Brian Johnson works for Aramark
What is Brian Johnson's role at the current company?
Brian Johnson's current role is Senior Executive Chef.
What schools did Brian Johnson attend?
Brian Johnson attended Johnson & Wales University, Kendall College.
What are some of Brian Johnson's interests?
Brian Johnson has interest in Boating, Children, 公民権社会貢献, Civil Rights And Social Action, Water Skiing, Environment, Snow Skiing, 子ども, 環境自然, 動物愛護.
What skills is Brian Johnson known for?
Brian Johnson has skills like Menu Development, Catering, Chef, Culinary Skills, Fine Dining, Food And Beverage, Restaurant Management, Banquets, Restaurants, Recipes, Sanitation.
Who are Brian Johnson's colleagues?
Brian Johnson's colleagues are Marco A. Aranda Espinosa, Carla Romero Campoy, Andreas Mawby, Landrum Casey, Val Hm# Pike, Ronald Peterson, Mijia Files.
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Brian Johnson
Kaysville, Ut3teleperformance.com, teleperformanceusa.com, michels.us
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