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Raw Clams vongole shells, mussels, oysters and lemon with ice on black slate. Fresh shellf

Chef Michael Johnson

Chef Michael Johnson

Born and raised in the heart of the British countryside, amid an abundance of wild fruits, fresh vegetables, rivers with line-caught fish, and cows producing fresh milk and butter daily, Chef Michael Johnson's passion for food and love of cooking truly began. 


At the age of 13, Michael started washing up at one of the oldest pubs in the UK — eventually working his way up to Head Chef. As a young, determined chef, Michael continued his career in the hotel and restaurant industry, working through the ranks of some of the most renowned kitchens in the UK, including Michelin-starred restaurants and luxury 5-star hotels.

With an extensive knowledge of food, and a keen eye for precision and details, Michael has cooked at some of the most prestigious venues in the world, including Buckingham Palace and Windsor Castle. By 27, Michael landed the coveted position as Development Chef for British Airways, designing the menus for first-class passengers. Most recently, Michael worked as the Executive Chef at a luxury 5-star resort in the Caribbean.

Today, Chef Michael Johnson is a private chef and menu development consultant based in New York specialising in:


Formal dinner parties, private events, launch parties and corporate celebrations

UHNW Private chef services,

Canape service, wedding functions and ceremonies

Tasting menus, live demonstrations, and workshops

Menu design and recipe development support for culinary lead business’s


For more information, quotations and reservations please contact Chef Michael directly

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