Michael Johnson

Chef Michael Johnson is a longstanding food and beverage/hospitality veteran. He received his formal training in Louisiana, a melting pot of cuisine and culture. Johnson is the performance executive chef and enters his fifth year at LSU.

Accordingly, his culinary bias is toward traditional French techniques applied to modern plates. Johnson has worked in multiple facets of the industry, including fine dining, casinos, catering, hotels, and sports venues.

In 2010, he led a team of chefs at the 2010 Winter Olympics in Vancouver, and since then, in almost every major sporting event hosted in the U.S.

Beyond his passion for food, he is a sustainability-minded chef with an ever-expanding idea of its very definition. He is involved with the community and equally committed to his team of chefs, whom he constantly challenges to reinvent themselves.