JJ Johnson is a New York Chef, author, and restaurateur who modernizes Afro-Asian cuisine. He elevates rice as a global ingredient, blending West African, Caribbean, and Asian flavors while championing sustainability, food justice, and community driven restaurants that celebrate the African diaspora.
| Born | Long Island, New York |
|---|---|
| Training | Culinary Institute of America; study trips to Ghana, India, Israel |
| Notable Projects | The Cecil; Minton's; FieldTrip |
| Books | Between Harlem and Heaven; The Simple Art of Rice |
JJ Johnson Formal Culinary Training
JJ Johnson discovered cooking young, inspired by family recipes and a commercial for the Culinary Institute of America. He later attended the Culinary Institute of America where he built classical technique and a curiosity for global flavors that would shape his career.
After formal training, Johnson traveled to Ghana to study West African foodways and also spent time in India and Israel to deepen his understanding of spices, grain techniques, and cross cultural connections. Those experiences informed his signature Afro Asian approach.
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JJ Johnson Restaurants & Businesses
Johnson has built a career that bridges fine dining and accessible fast casual concepts while centering the food of the African diaspora.
- The Cecil (Co founder, 2013) – Launched in Harlem, The Cecil introduced Afro Asian American cuisine on a refined stage and became known for bold, celebratory dishes that honor African and Caribbean roots.
- Minton's (Executive Chef) – As Executive Chef at Minton's, Johnson helped connect historic Harlem dining with contemporary menus rooted in cross cultural flavors.
- FieldTrip (Founder, 2019) – A fast casual rice bowl concept that spotlights rice as a central ingredient, FieldTrip emphasizes sustainability, traceable sourcing, and community engagement with multiple locations in New York City and an international outpost in the Bahamas.
Through these projects Johnson has demonstrated how culturally rooted cuisine can be scaled thoughtfully while maintaining culinary integrity and social purpose.
JJ Johnson's Other Ventures
Beyond restaurants, Johnson has expanded into publishing, media, and community programs that reflect his culinary mission.
- Cookbooks: He co authored Between Harlem and Heaven in 2018 with Alexander Smalls and Veronica Chambers, a book that won the James Beard Foundation Book Award for Best American Cookbook. His 2023 book The Simple Art of Rice was named one of the New York Times Best Cookbooks of 2023.
- Product and Brand Work: FieldTrip and related retail efforts elevate rice and pantry items while promoting sustainable sourcing and culinary education.
- Community Programs: Johnson created a buy a bowl program during the COVID 19 pandemic to feed hospital workers and support underserved communities and has continued initiatives focused on food justice and access.
JJ Johnson Shows
Johnson has used television and streaming to introduce Afro Asian flavors to wider audiences and to tell stories about culture and food.
- Just Eats with Chef JJ – Host of a show on Cleo TV that explores food, community, and culture through approachable recipes.
- Appearances – Guest spots on Food Network programs such as Chopped, a feature on Netflix's Street Food, and appearances on HBO Max's Selena + Chef have broadened his media presence.
His media work emphasizes technique, history, and the social context of the dishes he champions.
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JJ Johnson Awards and Accolades
Johnson has earned recognition for both his cooking and his writing.
- James Beard Foundation Book Award – Best American Cookbook for Between Harlem and Heaven (2019).
- Forbes 30 Under 30 – Food & Wine category (2014).
- Zagat 30 Under 30 and Eater Young Guns honors (2014).
- Critical Recognition – Multiple James Beard Award nominations and wide praise for his restaurants and books.
JJ Johnson Personal Life
Born in Long Island and raised in a family with Caribbean and Southern roots, Johnson grew up with the recipes and stories that later became the foundation of his cooking. His grandparents came from Barbados, Mississippi, North Carolina, and Puerto Rico, providing a diverse culinary inheritance.
Johnson is deeply invested in community work, food justice, and sustainability. His approach to hospitality blends cultural celebration with practical programs that address access to healthy food and support for local communities.
JJ Johnson Family and Friends
Johnson often credits his grandmother and family cookbooks for sparking his interest in food. He continues to draw on family traditions while collaborating with peers and mentors across the culinary world to expand and refine his practice.
JJ Johnson Chef Profile: Conclusion
JJ Johnson has helped redefine contemporary American cooking by centering the food of the African diaspora and by elevating rice as a versatile, global ingredient. His restaurants, books, and programs combine cultural storytelling with accessible technique.
As a Chef, author, and community advocate, Johnson continues to influence how chefs think about heritage, sustainability, and the role of food in building stronger communities.
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