Chef Johnny's culinary history dates back when he was a child helping his mother and grandmother in the kitchen when most young men were playing football. Cooking has always been the first love of Chef Johnny. Ending a career in commercial banking was the beginning of a future that involved food and the hospitality business. In the early 80's Chef Johnny owned and operated a small deli restaurant, "Main Street Deli" ,  in Central Ohio. His restaurant featured Ohio Wines and small craft beers in addition to homemade soups and other deli specialty items. Stepping from that beginning to today's position took many years and several job changes and relocations to other states.

In Central Ohio in the late 80's and early 90's, Darden Restaurants (Olive Garden and Red Lobster) was on the move. Taking on the job of opening of a new Olive Garden and managing its 180 seat location and 150 employees was a new challenge for Chef Johnny. But, cooking was still a burning desire for the Chef. This desire led the way for the move from just managing a restaurant to being the Executive Chef. In the mid 90's Chef Johnny became the Executive Chef for the Inn at Cedar Falls in Southern Ohio . The Inn is a small full service country Inn with fine dining seven days a week 364 days per year. This seemed a dream comes true for the Chef, until a new challenge lured him to move to Monroe, Michigan and become the Executive Chef and later the Assistant Food Service Director of a retirement home and conference center that averaged serving over one thousand meals per day. Having responsibility for controlling everything from personnel, menu design, food costs, inventory and food quality added experience of high volume food service to Chef Johnny's culinary experiences.

A lifetime of snow, freezing rain, blizzards and all that nice Northern weather encouraged Chef Johnny to consider warmer climates. A few years ago, a magazine article featuring Pass Christian and the Mississippi gulf coast drew the Chef and his wife to check out the weather so to speak. So off to sun shine and sand and for two years from 1998 to 2000, Chef Johnny was the General Manager and Executive Chef of the Mississippi Gulf coast's premier private city club, The Great Southern Club. Wanting to see more of their grandchildren and family, Chef Johnny & Jacki moved to the shores of Lake Erie near Toledo, Ohio.  Now the Chef balances his time between the Gulf Coast and the Great Lakes as a Culinary Consultant and marketing his signature line of specialty products.

Chef Johnny and Jacki founded in 1998, "Chef Johnny's Products LLC". A Mississippi and Ohio based company distributing spices, seasonings and sauces under its own private label; "Chef Johnny's Products" . Now available on the internet at Johnny's General Store . Click on General Store button to go shopping!   Chef Johnny's Products are now also available for restaurants by contacting Jacki.   Chef Johnny's first cookbook featuring many recipes from his internet friends and family as well as many of Chef Johnny's home style recipes, "Cookin' with Chef Johnny & Friends", was published in 2001.  Chef Johnny's products now available for Private Labeling.

  chefjohnny@chefjohnny.com /

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