Rising Star Chef Joseph "JJ" Johnson of The Cecil - Biography

Joseph “JJ” Johnson found his initial culinary spark cooking alongside his obliging, hardworking grandmother, who brought Caribbean influences into the kitchen, instilling in him a passion for expressive flavors and for following the rhythm of the seasons.

From home hearth to classical training, Johnson made the move to the Culinary Institute of America, giving a technical backbone to a well laid foundation of food love. He went on to hone his skills in some of New York’s most esteemed kitchens: Centro Vinoteca, Jane, and Tribeca Grill among them. Constantly in search of new flavors, Johnson also spent time in Ghana, studying West African cuisine and cooking at Villa Monticello, Ghana’s Premier Luxury Boutique Hotel and Spa.

Now diving headfirst into eclecticism at The Cecil and historic Minton’s jazz club in Harlem, Johnson’s star is clearly on the rise. Not only winner of Rocco DiSpirito’s “Dinner Party” competition (where he wowed the culinary elite with his twists on straightforward cooking), Johnson was on both Forbes’ and Zagat’s “30 Under 30,” was named an Eater Young Gun, and The Cecil Esquire’s restaurant of the year, all in 2014. Even as his career unfolds, Johnson continues to revel in transforming simple cuisine with bold flavors and unexpected ingredients.